Boursin Cheese vs Saint André Cheese

Boursin Cheese is a soft, creamy cow-milk cheese from France, while Saint André Cheese is soft, soft-ripened and made from cow 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 Saint André Cheese?

Saint-André is a French triple cream cow's milk cheese from Normandy, sold as a small 200 g (7.1 oz) cylinder under a powdery white bloomy rind. Cream added during making takes its fat content to around 75 percent, and it tastes like Brie turned up.

What's the Difference Between Boursin Cheese and Saint André Cheese?

• Texture: Boursin Cheese (Soft, creamy), Saint André Cheese (Soft, soft-ripened)
• Rind: Boursin Cheese (None), Saint André Cheese (bloomy)
• Aging: Boursin Cheese (Fresh (not aged)), Saint André Cheese (about 30 days)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Saint André Cheese (buttery, tangy)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Saint André Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Saint André Cheese brings buttery, tangy character. On the nose, Boursin Cheese offers mild, contrasted with Saint André Cheese's rich. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Saint André Cheese leans toward like an intense version of brie, with a tangy edible rind. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Saint André Cheese at about 30 days.

Can You Substitute Boursin Cheese for Saint André Cheese?

In most recipes, Boursin Cheese and Saint André Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, creamy bite and body where the recipe calls for soft, soft-ripened. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Saint André Cheese brings buttery, tangy notes.

Which Is Better, Boursin Cheese or Saint André Cheese?

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

Frequently Asked Questions

Is Boursin Cheese the same as Saint André Cheese?

No, they're distinct cheeses. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Saint André Cheese about 30 days.

Is Boursin Cheese similar to Saint André Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Boursin Cheese for Saint André Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Boursin Cheese taste like Saint André Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Saint André Cheese is buttery, tangy. Aromas also diverge. Boursin Cheese leans mild, and Saint André Cheese is closer to rich.

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 Saint André Cheese made of?

Saint André Cheese is made from cow milk. It's typically aged about 30 days. It originates in France.

Which should I choose, Boursin Cheese or Saint André Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft, creamy, while Saint André Cheese is soft, soft-ripened.