Boursin Cheese vs Pourly Cheese

Boursin Cheese is a soft, creamy cow-milk cheese from France, while Pourly Cheese is soft and made from goat 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 Pourly Cheese?

Pourly is a soft, artisan cheese made from unpasteurized goat's milk in the Burgundy region of France. It has a pale yellow color and a natural rind that contributes to its fresh aroma. With a fat content of 45%, this cheese offers a creamy and smooth texture. The flavor is notably sweet, providing a pleasant contrast to the typical tanginess often found in goat cheeses. Pourly's freshness and sweetness make it a delightful choice for cheese boards or pairings with light wines. Its natural rind adds a rustic touch, enhancing its appeal as an artisanal specialty.

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

• Milk type: Boursin Cheese (Cow's milk), Pourly Cheese (Goat's milk)
• Milk treatment: Boursin Cheese (Pasteurized), Pourly Cheese (unpasteurized)
• Texture: Boursin Cheese (Soft, creamy), Pourly Cheese (Soft)
• Rind: Boursin Cheese (None), Pourly Cheese (natural)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Pourly Cheese (sweet)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Pourly Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Pourly Cheese brings sweet character. On the nose, Boursin Cheese offers mild, contrasted with Pourly Cheese's fresh.

Can You Substitute Boursin Cheese for Pourly Cheese?

Boursin Cheese can stand in for Pourly Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, 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 Pourly Cheese brings sweet notes.

Which Is Better, Boursin Cheese or Pourly Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Boursin Cheese. For a soft profile, Pourly Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Pourly Cheese fits dishes calling for sweet.

Frequently Asked Questions

Is Boursin Cheese the same as Pourly Cheese?

No, they're distinct cheeses. Boursin Cheese is made from cow milk; Pourly Cheese uses goat.

Is Boursin Cheese similar to Pourly Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Boursin Cheese for Pourly Cheese?

You can, but expect a shift in richness and milk character.

Does Boursin Cheese taste like Pourly Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Pourly Cheese is sweet. Aromas also diverge. Boursin Cheese leans mild, and Pourly Cheese is closer to fresh.

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 Pourly Cheese made of?

Pourly Cheese is made from goat milk (unpasteurized). It originates in France.

Which should I choose, Boursin Cheese or Pourly Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft, creamy, while Pourly Cheese is soft.