All Comparisons

Boursin Cheese vs Edam Cheese

Boursin Cheese

Boursin is a soft, creamy cheese from France, famous for its smooth texture and herb-infused flavors. It is often made with garlic and fine herbs, but other varieties might include pepper or shallot and chive. Boursin is a spreadable cheese, popular on crackers or used in cooking to add a rich, creamy element to dishes.

Edam Cheese

Edam is a semi-hard Dutch cheese that is recognizable by its typically red or yellow wax coating. Made from partially skimmed cow's milk, it has a mild, slightly salty flavor and a firm but creamy texture. Edam ages well and does not spoil; instead, it hardens, which makes it an excellent cheese for long-term storage.

Comparing the Two Cheeses

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Edam Cheese is made with cow milk that is typically pasteurized.

Composition and Texture

Boursin Cheese has a fat content of high and a moisture content of low. Boursin's texture can be described as "soft and creamy". Edam's texture can be described as "rubber-textured to crystalline".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Edam Cheese has a sweet, milky, nutty, buttery flavor.

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Edam Cheese has a color of 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 uses microbial rennet. Edam Cheese's rind is described as smooth, waxed .

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
Aroma Mild
Colors White Red
Forms Foil-wrapped portions Round
Age Fresh (not aged) 3 months to longer
Rennet Type Microbial