All Comparisons

Boursin Cheese vs Monterey Jack 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.

Monterey Jack Cheese

Monterey Jack is a popular American cheese originating from Monterey, California. It's known for its mild flavor and semi-soft texture, making it an excellent melting cheese. Monterey Jack can be enjoyed on its own or used in a variety of dishes, particularly Mexican and American cuisines, such as quesadillas and burgers.

Comparing the Two Cheeses

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Monterey Jack Cheese is made with cow milk that is typically 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". Monterey Jack Cheese has a fat content of not less than 50% on a dry basis and a moisture content of low. Monterey Jack's texture can be described as "mild to firm".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Monterey Jack Cheese has a mild to full-flavored flavor.

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Monterey Jack Cheese has a color of cream to golden and has an aging period of six weeks to ten months .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet. Monterey Jack Cheese uses animal rennet.

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
Aroma Mild
Colors White Cream to golden
Forms Foil-wrapped portions
Age Fresh (not aged) Six weeks to ten months
Rennet Type Microbial Animal