All Comparisons

Boursin Cheese vs Parmigiano Reggiano 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.

Parmigiano Reggiano Cheese

Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Boursin is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.

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". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Parmigiano Reggiano Cheese has a umami flavor. Parmigiano Reggiano's aroma can be described as "mild, milky".

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Parmigiano Reggiano Cheese has a color of 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 uses microbial rennet. Parmigiano Reggiano Cheese's rind is described as hard , with 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
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