Boursin Cheese vs Parmesan Cheese

Boursin Cheese is a soft and creamy cow-milk cheese from France, while Parmesan Cheese is hard, artisan and made from cow milk, originating in Italy.

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 Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

What's the Difference Between Boursin Cheese and Parmesan Cheese?

• Origin: Boursin Cheese (France), Parmesan Cheese (Italy)
• Milk treatment: Boursin Cheese (Pasteurized), Parmesan Cheese (unpasteurized)
• Texture: Boursin Cheese (Soft and creamy), Parmesan Cheese (hard, artisan)
• Rind: Boursin Cheese (None), Parmesan Cheese (natural)
• Aging: Boursin Cheese (Fresh (not aged)), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Parmesan Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Parmesan Cheese brings salty, savory character. On the nose, Boursin Cheese offers mild, contrasted with Parmesan Cheese's nutty, strong. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Boursin Cheese for Parmesan Cheese?

In most recipes, Boursin Cheese and Parmesan Cheese 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 hard, artisan. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Parmesan Cheese brings salty, savory notes.

Which Is Better, Boursin Cheese or Parmesan Cheese?

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 hard, artisan profile, Parmesan Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Boursin Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Boursin Cheese originates in France, while Parmesan Cheese comes from Italy. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Parmesan Cheese minimum 12 months, average 2 years.

Is Boursin Cheese similar to Parmesan Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Boursin Cheese for Parmesan Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Boursin Cheese taste like Parmesan Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Parmesan Cheese is salty, savory. Aromas also diverge. Boursin Cheese leans mild, and Parmesan Cheese is closer to nutty, 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 Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Boursin Cheese or Parmesan Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while Parmesan Cheese is hard, artisan.