All Comparisons

Boursin Cheese vs Roquefort 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.

Roquefort Cheese

Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Boursin is not a protected cheese. Roquefort Cheese has a PDO (1996), AOC (1925).

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Roquefort Cheese is made with sheep milk that is typically raw.

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". Roquefort's texture can be described as "moist, very creamy".

Flavor and Aroma

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

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet. Roquefort Cheese uses animal rennet.

Boursin Cheese Roquefort Cheese
Country of Origin France France
Specific Origin Normandy Roquefort-sur-Soulzon, south of France
Certification None PDO (1996), AOC (1925)
Milk Type Cow's milk Sheep’s milk
Milk Treatment Pasteurized Raw
Fat Content High
Moisture Content Low
Rind None
Texture Soft and creamy Moist, very creamy
Flavor Garlic and herbs, pepper, or shallots and chive Mild to strong
Aroma Mild
Colors White Blue-veined
Forms Foil-wrapped portions Wheels, wrapped in impermeable foil
Age Fresh (not aged) Minimum of 90 days, average of 5 months
Rennet Type Microbial Animal