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Boursin Cheese vs Monterey Jack Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Monterey Jack Cheese comes from United States, specifically from Monterey County, California. It does not have protected designation status.

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Similarly, Monterey Jack Cheese uses milk that is pasteurized cow's milk and is typically 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, Monterey Jack Cheese shows that it has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. The texture is described as mild to firm.

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, Monterey Jack Cheese is described by a general flavor of mild to full-flavored and notes of a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. 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, Monterey Jack Cheese features a color that is cream to golden, comes in various forms, and has an aging period of six weeks to ten months.

Rind and Rennet Type

Boursin Cheese's rind is described as none, and it uses microbial rennet. Similarly, the rind of Monterey Jack Cheese is not specified, with rennet type animal.

Boursin Cheese Monterey Jack Cheese
Country of Origin France United States
Specific Origin Normandy Monterey County, California
Milk Type Cow's milk Pasteurized cow's milk
Milk Treatment Pasteurized Pasteurized
Fat Content High Not less than 50% on a dry basis
Moisture Content Low Not more than 44%
Rind None
Texture Soft and creamy Mild to firm
Flavor Garlic and herbs, pepper, or shallots and chive Mild to full-flavored
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive A cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.
Aroma Mild
Colors White Cream to golden
Forms Foil-wrapped portions
Age Fresh (not aged) Six weeks to ten months
Rennet Type Microbial Animal