Boursin Cheese vs Roquefort Cheese

Boursin Cheese is a soft and creamy cow-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Milk type: Boursin Cheese (Cow's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Boursin Cheese (Pasteurized), Roquefort Cheese (unpasteurized)
• Texture: Boursin Cheese (Soft and creamy), Roquefort Cheese (Moist, very creamy)
• Rind: Boursin Cheese (None), Roquefort Cheese (none)
• Aging: Boursin Cheese (Fresh (not aged)), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Roquefort Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Roquefort Cheese brings mild to strong character. On the nose, Boursin Cheese offers mild, contrasted with Roquefort Cheese's sweet. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Boursin Cheese for Roquefort Cheese?

Boursin Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and creamy bite and body where the recipe calls for moist, very creamy. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Roquefort Cheese brings mild to strong notes.

Which Is Better, Boursin Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy cheese, go with Boursin Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Boursin Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Boursin Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Roquefort Cheese minimum of 90 days, average of 5 months.

Is Boursin Cheese similar to Roquefort Cheese?

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

Can I substitute Boursin Cheese for Roquefort Cheese?

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

Does Boursin Cheese taste like Roquefort Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Roquefort Cheese is mild to strong. Aromas also diverge. Boursin Cheese leans mild, and Roquefort Cheese is closer to sweet.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Boursin Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while Roquefort Cheese is moist, very creamy.