Boursin Cheese vs Queijo do Pico

Boursin Cheese is a soft, creamy cow-milk cheese from France, while Queijo do Pico is soft and made from cow milk, originating in Portugal.

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 Queijo do Pico?

Queijo do Pico is a cured cow's milk cheese from the island of Pico in the Azores. It cures for 20 to 30 days into a flat cylinder with a yellow crust and a soft, pasty interior, and it has carried EU protected origin status since 1996.

What's the Difference Between Boursin Cheese and Queijo do Pico?

• Origin: Boursin Cheese (France), Queijo do Pico (Portugal)
• Milk treatment: Boursin Cheese (Pasteurized), Queijo do Pico (unpasteurized)
• Texture: Boursin Cheese (Soft, creamy), Queijo do Pico (Soft)
• Rind: Boursin Cheese (None), Queijo do Pico (natural)
• Aging: Boursin Cheese (Fresh (not aged)), Queijo do Pico (20 to 30 days)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Queijo do Pico (creamy, salty)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Queijo do Pico?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Queijo do Pico brings creamy, salty character. On the nose, Boursin Cheese offers mild, contrasted with Queijo do Pico's aromatic, pleasant. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Queijo do Pico at 20 to 30 days.

Can You Substitute Boursin Cheese for Queijo do Pico?

In most recipes, Boursin Cheese and Queijo do Pico can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. 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 Queijo do Pico brings creamy, salty notes.

Which Is Better, Boursin Cheese or Queijo do Pico?

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, Queijo do Pico is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Queijo do Pico fits dishes calling for creamy, salty.

Frequently Asked Questions

Is Boursin Cheese the same as Queijo do Pico?

No, they're distinct cheeses. Boursin Cheese originates in France, while Queijo do Pico comes from Portugal. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Queijo do Pico 20 to 30 days.

Is Boursin Cheese similar to Queijo do Pico?

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

Can I substitute Boursin Cheese for Queijo do Pico?

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

Does Boursin Cheese taste like Queijo do Pico?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Queijo do Pico is creamy, salty. Aromas also diverge. Boursin Cheese leans mild, and Queijo do Pico is closer to aromatic, 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 Queijo do Pico made of?

Queijo do Pico is made from cow milk (unpasteurized). It's typically aged 20 to 30 days. It originates in Portugal.

Which should I choose, Boursin Cheese or Queijo do Pico?

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