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Boursin Cheese vs Manchego Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Manchego Cheese comes from Spain, specifically from La Mancha region. It is certified with designations including PDO (1984).

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Similarly, Manchego Cheese uses milk that is manchega ewe's milk and is typically raw or 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, Manchego Cheese shows that the fat content is not specified . The texture is described as compact.

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, Manchego Cheese is described by a general flavor of slightly acidic and notes of slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes. 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, Manchego Cheese features a color that is white to yellowish ivory, comes in cylindrical with flat faces, and has an aging period of fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year).

Rind and Rennet Type

Boursin Cheese's rind is described as none, and it uses microbial rennet. Similarly, the rind of Manchego Cheese is pleita and flor imprints, with rennet type animal rennet.

Boursin Cheese Manchego Cheese
Country of Origin France Spain
Specific Origin Normandy La Mancha region
Certification None PDO (1984)
Milk Type Cow's milk Manchega ewe's milk
Milk Treatment Pasteurized Raw or pasteurized
Fat Content High
Moisture Content Low
Rind None Pleita and flor imprints
Texture Soft and creamy Compact
Flavor Garlic and herbs, pepper, or shallots and chive Slightly acidic
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes
Aroma Mild
Colors White White to yellowish ivory
Forms Foil-wrapped portions Cylindrical with flat faces
Age Fresh (not aged) Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Rennet Type Microbial Animal rennet