Boursin Cheese vs Reblochon Cheese

Boursin Cheese is a soft and creamy cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow 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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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

• Milk treatment: Boursin Cheese (Pasteurized), Reblochon Cheese (Raw)
• Texture: Boursin Cheese (Soft and creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Boursin Cheese (None), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Boursin Cheese (Fresh (not aged)), Reblochon Cheese (3 to 4 months)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Reblochon Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Reblochon Cheese brings creamy, nutty character. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Boursin Cheese for Reblochon Cheese?

In most recipes, Boursin Cheese and Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Boursin Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Boursin Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Reblochon Cheese 3 to 4 months.

Is Boursin Cheese similar to Reblochon Cheese?

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

Can I substitute Boursin Cheese for Reblochon Cheese?

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

Does Boursin Cheese taste like Reblochon Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Reblochon Cheese is creamy, nutty.

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 Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Boursin Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while Reblochon Cheese is ivory-colored, creamy and supple.