Boursin Cheese vs Roquefort Cheese

Boursin Cheese

Roquefort Cheese

In this article, we'll explore the answers to the most common questions about Boursin Cheese and Roquefort Cheese, including:

  • "What is the difference between Boursin Cheese and Roquefort Cheese?"
  • "Is Boursin Cheese and Roquefort Cheese the same?"
  • "How does Boursin Cheese compare to Roquefort Cheese cheese?"
  • "How does the taste of Boursin Cheese compare to Roquefort Cheese?"
  • "Is Boursin Cheese or Roquefort Cheese better?"

Boursin Cheese Overview

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 Overview

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

Country of Origin

Boursin Cheese comes from France. Roquefort Cheese originated from France.

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

Taste and Aroma

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

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.

Ranking

Boursin is ranked #105 out of 996 types based on community views. Roquefort is ranked #19 out of 996 types based on community views.

Pairing Comparison

Boursin Roquefort
Best Pairings No pairings listed. Bordeaux
Other Good Pairings No additional pairings listed. Barleywine, Beaujolais, Madeira, Port

For more details, check the full pairing guides on the Boursin and Roquefort pages.

Side-by-Side Comparison Table

Boursin Cheese Roquefort Cheese
Country of Origin France France
Specific Origin Normandy Roquefort-Sur-Soulzon, South Of France
Certification Not Specified PDO (1996), AOC (1925)
Milk Type Cow's milk Sheep's milk
Milk Treatment Pasteurized Unpasteurized
Fat Content High Not Specified
Moisture Content Low Not Specified
Rind None Not Specified
Texture Soft and creamy Moist, very creamy
Taste Garlic and herbs, pepper, or shallots and chive Mild to strong
Aroma Mild Sweet
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

Which One Should You Choose?

If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.

Compare Boursin Cheese to Other Cheeses

Compare Roquefort Cheese to Other Cheeses

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