All Comparisons

Boursin Cheese vs Manchego 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.

Manchego Cheese

Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, often with a slight piquancy in older cheeses. Manchego is aged for a minimum of two months and up to two years, developing a deeper flavor and harder texture with time.

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. Manchego Cheese has a PDO (1984).

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Manchego Cheese is made with sheep milk that is typically raw or pasteurized.

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". Manchego's texture can be described as "compact".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Manchego Cheese has a slightly acidic flavor.

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Manchego Cheese has a color of 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 uses microbial rennet. Manchego Cheese's rind is described as pleita and flor imprints , with 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
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