All Comparisons

Boursin Cheese vs Gouda 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.

Gouda Cheese

Gouda is a famous Dutch cheese named after the city of Gouda in the Netherlands. It is typically made from cow's milk and aged to develop a rich, caramel-like sweetness with a smooth, firm texture. Young Gouda is mild and creamy, while aged Gouda becomes hard and crumbly with intense flavors.

Comparing the Two Cheeses

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Gouda 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". Gouda Cheese has a moisture content of reduced by scalding. Gouda's texture can be described as "varies".

Flavor and Aroma

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

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Gouda Cheese has a color of yellow , comes in large wheels and has an aging period of varies .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet. Gouda Cheese's rind is described as durable .

Boursin Cheese Gouda Cheese
Country of Origin France Netherlands
Specific Origin Normandy Southern Holland
Milk Type Cow's milk Cow’s milk
Milk Treatment Pasteurized Pasteurized
Fat Content High
Moisture Content Low Reduced by scalding
Rind None Durable
Texture Soft and creamy Varies
Flavor Garlic and herbs, pepper, or shallots and chive Sweet to nutty
Aroma Mild
Colors White Yellow
Forms Foil-wrapped portions Large wheels
Age Fresh (not aged) Varies
Rennet Type Microbial