Boursin Cheese vs American Gruyere Cheese

Q: Is Boursin Cheese the same as American Gruyere Cheese?

No. Boursin Cheese and American Gruyere Cheese are distinct cheeses from France and United States respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Boursin Cheese for American Gruyere Cheese?

In most recipes you can swap Boursin Cheese for American Gruyere Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Boursin Cheese or American Gruyere Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Boursin Cheese

American Gruyere Cheese

Boursin Cheese is a soft and creamy cow-milk cheese from France, while American Gruyere Cheese is semi-firm and made from cow milk, originating in United States.

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 American Gruyere Cheese?

American Gruyere is a Gruyere-style cheese made in the United States, with Wisconsin producing the most of it. A U.S. court ruled in 2021 that gruyere is a generic cheese name, which leaves American makers free to use it.

What's the Difference Between Boursin Cheese and American Gruyere Cheese?

Origin: Boursin Cheese (France), American Gruyere Cheese (United States)
Texture: Boursin Cheese (Soft and creamy), American Gruyere Cheese (Semi-Firm)
Rind: Boursin Cheese (None), American Gruyere Cheese (Natural or Brushed, Sometimes Waxed)
Aging: Boursin Cheese (Fresh (not aged)), American Gruyere Cheese (Typically 3-6 months)
Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), American Gruyere Cheese (Mild, Nutty, Slightly Buttery)

Side-by-Side Comparison

	Boursin Cheese	American Gruyere Cheese
Country of Origin	France	United States
Specific Origin	Normandy	Wisconsin, The U.S.
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Pasteurized	Pasteurized
Texture	Soft and creamy	Semi-Firm
Rind	None	Natural or Brushed, Sometimes Waxed
Aging	Fresh (not aged)	Typically 3-6 months
Taste	Garlic and herbs, pepper, or shallots and chive	Mild, Nutty, Slightly Buttery

Taste Comparison: Does Boursin Cheese Taste Like American Gruyere Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while American Gruyere Cheese brings mild, nutty, slightly buttery character. On the nose, Boursin Cheese offers mild, contrasted with American Gruyere Cheese's mild, slightly nutty, buttery. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while American Gruyere Cheese leans toward buttery, mildly nutty, slightly sweet, less complex than traditional gruyère. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than American Gruyere Cheese at typically 3-6 months.

Can You Substitute Boursin Cheese for American Gruyere Cheese?

In most recipes, Boursin Cheese and American Gruyere 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 semi-firm. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while American Gruyere Cheese brings mild, nutty, slightly buttery notes.

Which Is Better, Boursin Cheese or American Gruyere 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 semi-firm profile, American Gruyere Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while American Gruyere Cheese fits dishes calling for mild, nutty, slightly buttery.

Which is your favorite?

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Frequently Asked Questions

Is Boursin Cheese the same as American Gruyere Cheese?

No, they're distinct cheeses. Boursin Cheese originates in France, while American Gruyere Cheese comes from United States. Aging also differs: Boursin Cheese is typically aged fresh (not aged), American Gruyere Cheese typically 3-6 months.

Is Boursin Cheese similar to American Gruyere Cheese?

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

Can I substitute Boursin Cheese for American Gruyere Cheese?

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

Does Boursin Cheese taste like American Gruyere Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while American Gruyere Cheese is mild, nutty, slightly buttery. Aromas also diverge. Boursin Cheese leans mild, and American Gruyere Cheese is closer to mild, slightly nutty, buttery.

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 American Gruyere Cheese made of?

American Gruyere Cheese is made from cow milk (pasteurized), using microbial or vegetarian (varies by producer) rennet. It's typically aged typically 3-6 months. It originates in United States.

Which should I choose, Boursin Cheese or American Gruyere Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while American Gruyere Cheese is semi-firm.