Boursin Cheese vs Rocamadour Cheese

Boursin Cheese is a soft, creamy cow-milk cheese from France, while Rocamadour Cheese is soft, creamy and made from goat 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 Rocamadour Cheese?

Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC status since 1996.

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

• Milk type: Boursin Cheese (Cow's milk), Rocamadour Cheese (Goat's milk)
• Milk treatment: Boursin Cheese (Pasteurized), Rocamadour Cheese (unpasteurized)
• Rind: Boursin Cheese (None), Rocamadour Cheese (White, soft (early); (matured))
• Aging: Boursin Cheese (Fresh (not aged)), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Rocamadour Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Boursin Cheese offers mild, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Boursin Cheese for Rocamadour Cheese?

Boursin Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, Boursin Cheese or Rocamadour Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

Frequently Asked Questions

Is Boursin Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Boursin Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Boursin Cheese similar to Rocamadour Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Boursin Cheese for Rocamadour Cheese?

You can, but expect a shift in richness and milk character.

Does Boursin Cheese taste like Rocamadour Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Boursin Cheese leans mild, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

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 Rocamadour Cheese made of?

Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.

Which should I choose, Boursin Cheese or Rocamadour Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.