Boursin Cheese vs Pérail Cheese
Boursin Cheese
Pérail Cheese
Boursin Cheese is a soft and creamy cow-milk cheese from France, while Pérail Cheese is soft and made from sheep milk, originating in France.
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 Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
What's the Difference Between Boursin Cheese and Pérail Cheese?
- Milk type: Boursin Cheese (Cow's milk), Pérail Cheese (sheep)
- Texture: Boursin Cheese (Soft and creamy), Pérail Cheese (soft)
- Rind: Boursin Cheese (None), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
- Aging: Boursin Cheese (Fresh (not aged)), Pérail Cheese (2 to 8 weeks)
- Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Pérail Cheese (distinctly sheepy in older cheeses)
Side-by-Side Comparison
| Boursin Cheese | Pérail Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Normandy | Aveyron, France |
| Milk Type | Cow's milk | Sheep |
| Milk Treatment | Pasteurized | — |
| Texture | Soft and creamy | Soft |
| Rind | None | Wrinkly, mainly Geotrichum candidum |
| Aging | Fresh (not aged) | 2 to 8 weeks |
| Taste | Garlic and herbs, pepper, or shallots and chive | Distinctly sheepy in older cheeses |
Taste Comparison: Does Boursin Cheese Taste Like Pérail Cheese?
Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Pérail Cheese at 2 to 8 weeks.
Can You Substitute Boursin Cheese for Pérail Cheese?
Boursin Cheese can stand in for Pérail Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and creamy bite and body where the recipe calls for soft. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Pérail Cheese brings distinctly sheepy in older cheeses notes.
Which Is Better, Boursin Cheese or Pérail 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 soft profile, Pérail Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.
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Frequently Asked Questions
Is Boursin Cheese the same as Pérail Cheese?
No, they're distinct cheeses. Boursin Cheese is made from cow milk; Pérail Cheese uses sheep. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Pérail Cheese 2 to 8 weeks.
Is Boursin Cheese similar to Pérail Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Boursin Cheese for Pérail Cheese?
You can, but expect a shift in richness and milk character.
Does Boursin Cheese taste like Pérail Cheese?
Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Pérail Cheese is distinctly sheepy in older cheeses.
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 Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.
Which should I choose, Boursin Cheese or Pérail Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while Pérail Cheese is soft.