Boursin Cheese vs Monastery Cheeses

Boursin Cheese is a soft, creamy cow-milk cheese from France, while Monastery Cheeses is semi-soft, brined and made from cow milk, originating in Belgium, Canada, France, Switzerland and United States.

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 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, creamy), Monastery Cheeses (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

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, creamy bite and body where the recipe calls for 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, creamy cheese, go with Boursin Cheese. For a 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, creamy, while Monastery Cheeses is semi-soft, brined.