Boursin Cheese vs Monastery Cheeses
Boursin Cheese is a soft and creamy cow-milk cheese from France, while Monastery Cheeses is soft, semi-soft, brined and made from cow milk, originating in Belgium, Canada, France, Switzerland and United States.
What Is 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.
What Is Monastery Cheeses?
Monastery cheeses, also known as Trappist or monk cheeses, are produced in several countries, including Belgium, Canada, France, Switzerland, and the United States. Made from cow's milk, these cheeses can be crafted using either pasteurized or unpasteurized milk. They typically have a soft to semi-soft texture and may be brined. The flavor profile ranges from mild to pungent, with a strong, pungent aroma that is characteristic of their washed rind. The cheeses are visually recognized by their golden yellow color. Monastery cheeses are often enjoyed for their rich and complex taste, reflecting the traditional methods used in their production.
What's the Difference Between Boursin Cheese and Monastery Cheeses?
- Origin: Boursin Cheese (France), Monastery Cheeses (Belgium, Canada, France, Switzerland and United States)
- Milk treatment: Boursin Cheese (Pasteurized), Monastery Cheeses (pasteurized or unpasteurized)
- Texture: Boursin Cheese (Soft and creamy), Monastery Cheeses (soft, semi-soft, brined)
- Rind: Boursin Cheese (None), Monastery Cheeses (washed)
- Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Monastery Cheeses (mild, pungent)
Side-by-Side Comparison
| Boursin Cheese | Monastery Cheeses | |
|---|---|---|
| Country of Origin | France | Belgium, Canada, France, Switzerland And United States |
| Specific Origin | Normandy | — |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Pasteurized or unpasteurized |
| Texture | Soft and creamy | Soft, semi-soft, brined |
| Rind | None | Washed |
| Aging | Fresh (not aged) | — |
| Taste | Garlic and herbs, pepper, or shallots and chive | Mild, pungent |
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Where to buy Boursin Cheese and Monastery Cheeses
Boursin Cheese
Monastery Cheeses
Taste Comparison: Does Boursin Cheese Taste Like Monastery Cheeses?
Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Monastery Cheeses brings mild, pungent character. On the nose, Boursin Cheese offers mild, contrasted with Monastery Cheeses's pungent, strong.
Can You Substitute Boursin Cheese for Monastery Cheeses?
In most recipes, Boursin Cheese and Monastery Cheeses can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft and creamy bite and body where the recipe calls for soft, semi-soft, brined. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Monastery Cheeses brings mild, pungent notes.
Which Is Better, Boursin Cheese or Monastery Cheeses?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy cheese, go with Boursin Cheese. For a soft, semi-soft, brined profile, Monastery Cheeses is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Monastery Cheeses fits dishes calling for mild, pungent.
Frequently Asked Questions
Is Boursin Cheese the same as Monastery Cheeses?
No, they're distinct cheeses. Boursin Cheese originates in France, while Monastery Cheeses comes from Belgium, Canada, France, Switzerland and United States.
Is Boursin Cheese similar to Monastery Cheeses?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Boursin Cheese for Monastery Cheeses?
You can, but expect a shift in bite and mouthfeel.
Does Boursin Cheese taste like Monastery Cheeses?
Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Monastery Cheeses is mild, pungent. Aromas also diverge. Boursin Cheese leans mild, and Monastery Cheeses 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 Monastery Cheeses made of?
Monastery Cheeses is made from cow milk (pasteurized or unpasteurized). It originates in Belgium, Canada, France, Switzerland and United States.
Which should I choose, Boursin Cheese or Monastery Cheeses?
It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while Monastery Cheeses is soft, semi-soft, brined.
See full profiles: Boursin Cheese and Monastery Cheeses.