All Comparisons

Boursin Cheese vs Havarti 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.

Havarti Cheese

Havarti is a Danish cheese known for its creamy texture and mild, slightly tangy flavor. It is typically made from cow's milk and is a table cheese that can be sliced, grilled, or melted. Havarti may also be flavored with spices, herbs, or other additives to enhance its taste.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Boursin is not a protected cheese. Havarti Cheese has a PGI (2010).

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Information on the milk type and treatment for Havarti Cheese is not available.

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". Havarti Cheese has a fat content of max 50% moisture, min 23% fat and a moisture content of low. Havarti's texture can be described as "smooth".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Havarti Cheese has a mild, buttery flavor. Havarti's aroma can be described as "pungent aroma, earthy taste".

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Havarti Cheese comes in rectangular .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet. Havarti Cheese's rind is described as washed rind .

Boursin Cheese Havarti Cheese
Country of Origin France Denmark
Specific Origin Normandy No specific location
Certification None PGI (2010)
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
Aroma Mild Pungent aroma, earthy taste
Colors White
Forms Foil-wrapped portions Rectangular
Age Fresh (not aged)
Rennet Type Microbial
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