Boursin Cheese vs Époisses Cheese

Boursin Cheese is a soft and creamy cow-milk cheese from France, while Époisses Cheese is soft and creamy and made from cow milk, originating in France.

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 Époisses Cheese?

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.

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

• Milk treatment: Boursin Cheese (Pasteurized), Époisses Cheese (raw or pasteurized)
• Rind: Boursin Cheese (None), Époisses Cheese (Washed-rind)
• Aging: Boursin Cheese (Fresh (not aged)), Époisses Cheese (Minimum of 28 days)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Époisses Cheese (Subtle, fruity, distinctive, balanced)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Époisses Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Époisses Cheese brings subtle, fruity, distinctive, balanced character. On the nose, Boursin Cheese offers mild, contrasted with Époisses Cheese's undergrowth. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Époisses Cheese leans toward penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Époisses Cheese at minimum of 28 days.

Can You Substitute Boursin Cheese for Époisses Cheese?

In most recipes, Boursin Cheese and Époisses Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Époisses Cheese brings subtle, fruity, distinctive, balanced notes.

Which Is Better, Boursin Cheese or Époisses Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Époisses Cheese fits dishes calling for subtle, fruity, distinctive, balanced.

Frequently Asked Questions

Is Boursin Cheese the same as Époisses Cheese?

No, they're distinct cheeses. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Époisses Cheese minimum of 28 days.

Is Boursin Cheese similar to Époisses Cheese?

Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.

Can I substitute Boursin Cheese for Époisses Cheese?

Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.

Does Boursin Cheese taste like Époisses Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Époisses Cheese is subtle, fruity, distinctive, balanced. Aromas also diverge. Boursin Cheese leans mild, and Époisses Cheese is closer to undergrowth.

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 Époisses Cheese made of?

Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. It originates in France.

Which should I choose, Boursin Cheese or Époisses Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.