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Boursin Cheese vs Paneer Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. The origin of Paneer Cheese is not specified.

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Similarly, Paneer Cheese uses milk that is cow's or buffalo's milk and is typically boiled 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, Paneer Cheese shows that the fat content is not specified . The texture is described as semisoft, crumbly.

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, Paneer Cheese is described by a general flavor of mild, slightly milky and notes of absorbs flavors of the sauce it is cooked in. Its aroma is described as very little aroma.

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, Paneer Cheese features a color that is white, comes in rectangles, immersed in chilled water, and has an aging period of fresh.

Rind and Rennet Type

Boursin Cheese's rind is described as none, and it uses microbial rennet. Similarly, the rind of Paneer Cheese is not specified, with rennet type vinegar, lemon juice, yogurt, or buttermilk.

Boursin Cheese Paneer Cheese
Country of Origin France
Specific Origin Normandy Northern India, Pakistan
Milk Type Cow's milk Cow's or buffalo's milk
Milk Treatment Pasteurized Boiled
Fat Content High
Moisture Content Low
Rind None
Texture Soft and creamy Semisoft, crumbly
Flavor Garlic and herbs, pepper, or shallots and chive Mild, slightly milky
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Absorbs flavors of the sauce it is cooked in
Aroma Mild Very little aroma
Colors White White
Forms Foil-wrapped portions Rectangles, immersed in chilled water
Age Fresh (not aged) Fresh
Rennet Type Microbial Vinegar, lemon juice, yogurt, or buttermilk