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Boursin Cheese vs Red Leicester Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Red Leicester Cheese comes from United Kingdom, specifically from Leicestershire. It does not have protected designation status.

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Similarly, Red Leicester Cheese uses milk that is cow's milk and is typically unpasteurized (sparkenhoe farm), pasteurized (others) during processing.

Composition and Texture

Boursin Cheese's composition reveals that it has a fat content of high and a moisture content of low. The texture is described as soft and creamy. Similarly, Red Leicester Cheese shows that it has a fat content of high and a moisture content of medium. The texture is described as hard, similar to cheddar but more moist, crumbly.

Flavor and Aroma

Boursin Cheese's flavor profile is characterized by a general flavor of garlic and herbs, pepper, or shallots and chive and notes of fresh, with added flavors like garlic, herbs, pepper, or shallots and chive. It has an aroma of mild. Similarly, Red Leicester Cheese is described by a general flavor of annatto for distinctive red color and notes of mild. Its aroma is described as reddish-orange.

Appearance and Aging

Boursin Cheese's appearance can be described by its color, which is white, and it is available in foil-wrapped portions. This variety is aged fresh (not aged). Similarly, Red Leicester Cheese features a color that is traditional cylindrical, industrial block, comes in 6 months (traditional), varies for industrial, and has an aging period of animal.

Rind and Rennet Type

Boursin Cheese's rind is described as none, and it uses microbial rennet. Similarly, the rind of Red Leicester Cheese is clothbound (sparkenhoe farm), plastic (industrial), with rennet type no.

Boursin Cheese Red Leicester Cheese
Country of Origin France United Kingdom
Specific Origin Normandy Leicestershire
Milk Type Cow's milk Cow's milk
Milk Treatment Pasteurized Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content High High
Moisture Content Low Medium
Rind None Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Soft and creamy Hard, similar to Cheddar but more moist, crumbly
Flavor Garlic and herbs, pepper, or shallots and chive Annatto for distinctive red color
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Mild
Aroma Mild Reddish-orange
Colors White Traditional cylindrical, industrial block
Forms Foil-wrapped portions 6 months (traditional), varies for industrial
Age Fresh (not aged) Animal
Rennet Type Microbial No