Boursin Cheese vs Provolone Cheese

Boursin Cheese is a soft and creamy cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan 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 Provolone Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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

• Origin: Boursin Cheese (France), Provolone Cheese (Italy)
• Texture: Boursin Cheese (Soft and creamy), Provolone Cheese (semi-hard, artisan)
• Aging: Boursin Cheese (Fresh (not aged)), Provolone Cheese (at least 4 months for piccante)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Provolone Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Provolone Cheese brings tangy character. On the nose, Boursin Cheese offers mild, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Boursin Cheese for Provolone Cheese?

In most recipes, Boursin Cheese and Provolone 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 semi-hard, artisan. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Provolone Cheese brings tangy notes.

Which Is Better, Boursin Cheese or Provolone 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 semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Boursin Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Boursin Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Provolone Cheese at least 4 months for piccante.

Is Boursin Cheese similar to Provolone Cheese?

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

Can I substitute Boursin Cheese for Provolone Cheese?

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

Does Boursin Cheese taste like Provolone Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Provolone Cheese is tangy. Aromas also diverge. Boursin Cheese leans mild, and Provolone Cheese is closer to pleasant.

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 Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Boursin Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while Provolone Cheese is semi-hard, artisan.