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Boursin Cheese vs Parmigiano Reggiano Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Parmigiano Reggiano Cheese comes from Italy, specifically from Emilia-Romagna region. It is certified with designations including PDO (1996).

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Similarly, Parmigiano Reggiano Cheese uses milk that is cow's milk and is typically raw 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, Parmigiano Reggiano Cheese shows that it has a fat content of minimum 32% . The texture is described as grainy, flaky.

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, Parmigiano Reggiano Cheese is described by a general flavor of umami and notes of 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. Its aroma is described as mild, milky.

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, Parmigiano Reggiano Cheese features a color that is straw or light straw, comes in cylindrical, slightly convex sides, and has an aging period of 12 to 36 months.

Rind and Rennet Type

Boursin Cheese's rind is described as none, and it uses microbial rennet. Similarly, the rind of Parmigiano Reggiano Cheese is hard, with rennet type calf rennet.

Boursin Cheese Parmigiano Reggiano Cheese
Country of Origin France Italy
Specific Origin Normandy Emilia-Romagna region
Certification None PDO (1996)
Milk Type Cow's milk Cow's milk
Milk Treatment Pasteurized Raw
Fat Content High Minimum 32%
Moisture Content Low
Rind None Hard
Texture Soft and creamy Grainy, flaky
Flavor Garlic and herbs, pepper, or shallots and chive Umami
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive 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
Aroma Mild Mild, Milky
Colors White Straw or light straw
Forms Foil-wrapped portions Cylindrical, slightly convex sides
Age Fresh (not aged) 12 to 36 months
Rennet Type Microbial Calf rennet