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Boursin Cheese vs Gouda Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Gouda Cheese comes from Netherlands, specifically from Southern 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, Gouda Cheese uses milk that is cow’s milk and is typically 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, Gouda Cheese shows that the fat content is not specified a moisture content of reduced by scalding. The texture is described as varies.

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, Gouda Cheese is described by a general flavor of sweet to nutty and notes of young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch.. 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, Gouda Cheese features a color that is 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 it uses microbial rennet. Similarly, the rind of Gouda Cheese is durable, with rennet type remaining unspecified.

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
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Young: mellow, fruity, sweet. Aged: nutty, herbaceous, notes of chocolate, Brazil nut, butterscotch.
Aroma Mild
Colors White Yellow
Forms Foil-wrapped portions Large wheels
Age Fresh (not aged) Varies
Rennet Type Microbial