Boursin Cheese vs Parmigiano Reggiano Cheese

Q: Is Boursin Cheese the same as Parmigiano Reggiano Cheese?

No. Boursin Cheese and Parmigiano Reggiano Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Boursin Cheese for Parmigiano Reggiano Cheese?

In most recipes you can swap Boursin Cheese for Parmigiano Reggiano Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Boursin Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Boursin Cheese

Parmigiano Reggiano Cheese

Boursin Cheese is a soft and creamy cow-milk cheese from France, while Parmigiano Reggiano Cheese is grainy, flaky 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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What's the Difference Between Boursin Cheese and Parmigiano Reggiano Cheese?

Origin: Boursin Cheese (France), Parmigiano Reggiano Cheese (Italy)
Milk treatment: Boursin Cheese (Pasteurized), Parmigiano Reggiano Cheese (Raw)
Texture: Boursin Cheese (Soft and creamy), Parmigiano Reggiano Cheese (Grainy, flaky)
Rind: Boursin Cheese (None), Parmigiano Reggiano Cheese (Hard)
Aging: Boursin Cheese (Fresh (not aged)), Parmigiano Reggiano Cheese (12 to 36 months)
Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

	Boursin Cheese	Parmigiano Reggiano Cheese
Country of Origin	France	Italy
Specific Origin	Normandy	Emilia-Romagna Region
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Pasteurized	Raw
Texture	Soft and creamy	Grainy, flaky
Rind	None	Hard
Aging	Fresh (not aged)	12 to 36 months
Taste	Garlic and herbs, pepper, or shallots and chive	Umami

Taste Comparison: Does Boursin Cheese Taste Like Parmigiano Reggiano Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Parmigiano Reggiano Cheese brings umami character. On the nose, Boursin Cheese offers mild, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Boursin Cheese for Parmigiano Reggiano Cheese?

In most recipes, Boursin Cheese and Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Boursin Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

Which is your favorite?

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Frequently Asked Questions

Is Boursin Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Boursin Cheese originates in France, while Parmigiano Reggiano Cheese comes from Italy. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Parmigiano Reggiano Cheese 12 to 36 months.

Is Boursin Cheese similar to Parmigiano Reggiano Cheese?

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

Can I substitute Boursin Cheese for Parmigiano Reggiano Cheese?

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

Does Boursin Cheese taste like Parmigiano Reggiano Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Boursin Cheese leans mild, and Parmigiano Reggiano Cheese is closer to mild, milky.

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 Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Boursin Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while Parmigiano Reggiano Cheese is grainy, flaky.