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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.
