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Boursin Cheese vs Edam Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Edam Cheese comes from Netherlands, specifically from North of Holland. It does not have protected designation status.

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Similarly, Edam Cheese uses milk that is cow's milk and is typically mostly pasteurized during processing.

Composition and Texture

Boursin Cheese's composition reveals that it has a fat content of high and a moisture content of low. The texture is described as soft and creamy. Similarly, Edam Cheese shows that the fat content is not specified . The texture is described as rubber-textured to crystalline.

Flavor and Aroma

Boursin Cheese's flavor profile is characterized by a general flavor of garlic and herbs, pepper, or shallots and chive and notes of fresh, with added flavors like garlic, herbs, pepper, or shallots and chive. It has an aroma of mild. Similarly, Edam Cheese is described by a general flavor of sweet, milky, nutty, buttery and notes of sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. The aroma is not specified..

Appearance and Aging

Boursin Cheese's appearance can be described by its color, which is white, and it is available in foil-wrapped portions. This variety is aged fresh (not aged). Similarly, Edam Cheese features a color that is red, comes in round, and has an aging period of 3 months to longer.

Rind and Rennet Type

Boursin Cheese's rind is described as none, and it uses microbial rennet. Similarly, the rind of Edam Cheese is smooth, waxed, with rennet type remaining unspecified.

Boursin Cheese Edam Cheese
Country of Origin France Netherlands
Specific Origin Normandy North of Holland
Milk Type Cow's milk Cow's Milk
Milk Treatment Pasteurized Mostly pasteurized
Fat Content High
Moisture Content Low
Rind None Smooth, waxed
Texture Soft and creamy Rubber-textured to crystalline
Flavor Garlic and herbs, pepper, or shallots and chive Sweet, milky, nutty, buttery
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Sweet milky-ness, light Brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities
Aroma Mild
Colors White Red
Forms Foil-wrapped portions Round
Age Fresh (not aged) 3 months to longer
Rennet Type Microbial