All Comparisons

Boursin Cheese vs Red Leicester Cheese

Boursin Cheese

Boursin is a soft, creamy cheese from France, famous for its smooth texture and herb-infused flavors. It is often made with garlic and fine herbs, but other varieties might include pepper or shallot and chive. Boursin is a spreadable cheese, popular on crackers or used in cooking to add a rich, creamy element to dishes.

Red Leicester Cheese

Red Leicester is a traditional English cheese made from cow's milk, similar to cheddar but with a more moist, crumblier texture and a milder flavor. It's notable for its vibrant orange color, achieved by adding annatto to the milk. Aged Red Leicester develops a slightly nutty taste, making it a favorite for cheese platters and grating over dishes.

Comparing the Two Cheeses

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.

Composition and Texture

Boursin Cheese has a fat content of high and a moisture content of low. Boursin's texture can be described as "soft and creamy". Red Leicester Cheese has a fat content of high and a moisture content of low. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Red Leicester's aroma can be described as "mild".

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Red Leicester Cheese has a color of reddish-orange , comes in traditional cylindrical, industrial block and has an aging period of 6 months (traditional), varies for industrial .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet. Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.

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
Aroma Mild Mild
Colors White Reddish-orange
Forms Foil-wrapped portions Traditional cylindrical, industrial block
Age Fresh (not aged) 6 months (traditional), varies for industrial
Rennet Type Microbial Animal