Boursin Cheese vs Rollot Cheese

Boursin Cheese is a soft, creamy cow-milk cheese from France, while Rollot Cheese is soft 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 Rollot Cheese?

Rollot is a soft cow's milk cheese from Picardy in northern France, named for a village in the Somme. Washing in salt water gives it an orange rind, and it comes as a small round or a heart, tasting lightly salty and tangy before turning fruity and strong with age.

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

• Texture: Boursin Cheese (Soft, creamy), Rollot Cheese (Soft)
• Rind: Boursin Cheese (None), Rollot Cheese (washed)
• Aging: Boursin Cheese (Fresh (not aged)), Rollot Cheese (3 to 6 weeks)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Rollot Cheese (salty, spicy, strong)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Rollot Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Rollot Cheese brings salty, spicy, strong character. On the nose, Boursin Cheese offers mild, contrasted with Rollot Cheese's fruity, yeasty. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Rollot Cheese leans toward lightly salted and tangy, with fruity and spicy notes after longer ripening. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Rollot Cheese at 3 to 6 weeks.

Can You Substitute Boursin Cheese for Rollot Cheese?

In most recipes, Boursin Cheese and Rollot Cheese 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 Rollot Cheese brings salty, spicy, strong notes.

Which Is Better, Boursin Cheese or Rollot Cheese?

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

Frequently Asked Questions

Is Boursin Cheese the same as Rollot Cheese?

No, they're distinct cheeses. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Rollot Cheese 3 to 6 weeks.

Is Boursin Cheese similar to Rollot Cheese?

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

Can I substitute Boursin Cheese for Rollot Cheese?

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

Does Boursin Cheese taste like Rollot Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Rollot Cheese is salty, spicy, strong. Aromas also diverge. Boursin Cheese leans mild, and Rollot Cheese is closer to fruity, yeasty.

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 Rollot Cheese made of?

Rollot Cheese is made from cow milk. It's typically aged 3 to 6 weeks. It originates in France.

Which should I choose, Boursin Cheese or Rollot Cheese?

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