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Boursin Cheese vs Havarti Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Havarti Cheese comes from Denmark, specifically from No specific location. 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. Information on the milk type and treatment for Havarti Cheese is not available.

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, Havarti Cheese shows that it has a fat content of max 50% moisture, min 23% fat and a moisture content of 40–45% (typically). The texture is described as smooth.

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, Havarti Cheese is described by a general flavor of mild, buttery and notes of mild, buttery, slightly acidic cheese known for its irregularly shaped small holes creating a lacy appearance. smooth and firm texture, can be complimented with herbs or jalapeño peppers. variants include creamy versions with up to 65% fat on dry matter basis. manufactured in denmark, united kingdom, canada, and the united states, including artisanal and mass-produced by arla foods and costello.. Its aroma is described as pungent aroma, earthy taste.

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, Havarti Cheese features a color that is not specified, comes in rectangular, and has an aging period of an unspecified duration.

Rind and Rennet Type

Boursin Cheese's rind is described as none, and it uses microbial rennet. Similarly, the rind of Havarti Cheese is washed rind, with rennet type remaining unspecified.

Boursin Cheese Havarti Cheese
Country of Origin France Denmark
Specific Origin Normandy No specific location
Milk Type Cow's milk
Milk Treatment Pasteurized
Fat Content High Max 50% moisture, min 23% fat
Moisture Content Low 40–45% (Typically)
Rind None Washed rind
Texture Soft and creamy Smooth
Flavor Garlic and herbs, pepper, or shallots and chive Mild, buttery
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Mild, buttery, slightly acidic cheese known for its irregularly shaped small holes creating a lacy appearance. Smooth and firm texture, can be complimented with herbs or jalapeño peppers. Variants include creamy versions with up to 65% fat on dry matter basis. Manufactured in Denmark, United Kingdom, Canada, and the United States, including artisanal and mass-produced by Arla Foods and Costello.
Aroma Mild Pungent aroma, earthy taste
Colors White
Forms Foil-wrapped portions Rectangular
Age Fresh (not aged)
Rennet Type Microbial