Boursin Cheese vs Edam Cheese

Boursin Cheese is a soft and creamy cow-milk cheese from France, while Edam Cheese is rubber-textured to crystalline and made from cow milk, originating in Netherlands.

What Is Boursin Cheese?

Boursin is a French brand of soft, fresh Gournay-style cheese made from pasteurized cow's milk and cream with herbs mixed in. It spreads easily, crumbles a little, and is best known for its original garlic and fine herbs flavour.

What Is Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

What's the Difference Between Boursin Cheese and Edam Cheese?

• Origin: Boursin Cheese (France), Edam Cheese (Netherlands)
• Texture: Boursin Cheese (Soft and creamy), Edam Cheese (Rubber-textured to crystalline)
• Rind: Boursin Cheese (None), Edam Cheese (Smooth, waxed)
• Aging: Boursin Cheese (Fresh (not aged)), Edam Cheese (3 months to longer)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Edam Cheese (Sweet, milky, nutty, buttery)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Edam Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Edam Cheese brings sweet, milky, nutty, buttery character. On the nose, Boursin Cheese offers mild, contrasted with Edam Cheese's almost no smell when young. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Edam Cheese leans toward sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Edam Cheese at 3 months to longer.

Can You Substitute Boursin Cheese for Edam Cheese?

In most recipes, Boursin Cheese and Edam Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft and creamy bite and body where the recipe calls for rubber-textured to crystalline. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Edam Cheese brings sweet, milky, nutty, buttery notes.

Which Is Better, Boursin Cheese or Edam Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy cheese, go with Boursin Cheese. For a rubber-textured to crystalline profile, Edam Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Edam Cheese fits dishes calling for sweet, milky, nutty, buttery.

Frequently Asked Questions

Is Boursin Cheese the same as Edam Cheese?

No, they're distinct cheeses. Boursin Cheese originates in France, while Edam Cheese comes from Netherlands. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Edam Cheese 3 months to longer.

Is Boursin Cheese similar to Edam Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Boursin Cheese for Edam Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Boursin Cheese taste like Edam Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Edam Cheese is sweet, milky, nutty, buttery. Aromas also diverge. Boursin Cheese leans mild, and Edam Cheese is closer to almost no smell when young.

What is Boursin Cheese made of?

Boursin Cheese is made from cow milk (pasteurized), using microbial rennet. It's typically aged fresh (not aged). It originates in France.

What is Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

Which should I choose, Boursin Cheese or Edam Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while Edam Cheese is rubber-textured to crystalline.