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Boursin Cheese vs Roquefort Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Roquefort Cheese comes from France, specifically from Roquefort-sur-Soulzon, south of France. It is certified with designations including PDO (1996), AOC (1925).

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Similarly, Roquefort Cheese uses milk that is sheep’s milk and is typically raw during processing.

Composition and Texture

Boursin Cheese's composition reveals that it has a fat content of high and a moisture content of low. The texture is described as soft and creamy. Similarly, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

Flavor and Aroma

Boursin Cheese's flavor profile is characterized by a general flavor of garlic and herbs, pepper, or shallots and chive and notes of fresh, with added flavors like garlic, herbs, pepper, or shallots and chive. It has an aroma of mild. Similarly, Roquefort Cheese is described by a general flavor of mild to strong and notes of buttercream smooth to salty and sharp. The aroma is not specified..

Appearance and Aging

Boursin Cheese's appearance can be described by its color, which is white, and it is available in foil-wrapped portions. This variety is aged fresh (not aged). Similarly, Roquefort Cheese features a color that is 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 it uses microbial rennet. Similarly, the rind of Roquefort Cheese is not specified, with rennet type animal.

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
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Buttercream smooth to salty and sharp
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