Boursin Cheese vs Herve Cheese

Boursin Cheese is a soft, creamy cow-milk cheese from France, while Herve Cheese is soft and made from cow milk, originating in Belgium.

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 Herve Cheese?

Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.

What's the Difference Between Boursin Cheese and Herve Cheese?

• Origin: Boursin Cheese (France), Herve Cheese (Belgium)
• Milk treatment: Boursin Cheese (Pasteurized), Herve Cheese (raw)
• Texture: Boursin Cheese (Soft, creamy), Herve Cheese (Soft)
• Rind: Boursin Cheese (None), Herve Cheese (washed)
• Aging: Boursin Cheese (Fresh (not aged)), Herve Cheese (about 3 months)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Herve Cheese (smooth, spicy)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Herve Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Herve Cheese brings smooth, spicy character. On the nose, Boursin Cheese offers mild, contrasted with Herve Cheese's pungent, strong. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Herve Cheese leans toward sweet when young, spicy with age. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Herve Cheese at about 3 months.

Can You Substitute Boursin Cheese for Herve Cheese?

In most recipes, Boursin Cheese and Herve Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, creamy bite and body where the recipe calls for soft. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Herve Cheese brings smooth, spicy notes.

Which Is Better, Boursin Cheese or Herve Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Boursin Cheese. For a soft profile, Herve Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Herve Cheese fits dishes calling for smooth, spicy.

Frequently Asked Questions

Is Boursin Cheese the same as Herve Cheese?

No, they're distinct cheeses. Boursin Cheese originates in France, while Herve Cheese comes from Belgium. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Herve Cheese about 3 months.

Is Boursin Cheese similar to Herve Cheese?

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

Can I substitute Boursin Cheese for Herve Cheese?

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

Does Boursin Cheese taste like Herve Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Herve Cheese is smooth, spicy. Aromas also diverge. Boursin Cheese leans mild, and Herve Cheese is closer to pungent, strong.

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 Herve Cheese made of?

Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.

Which should I choose, Boursin Cheese or Herve Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft, creamy, while Herve Cheese is soft.