Boursin Cheese vs Semi-Hard Goat Cheese

In this article, we’ll explore the answers to the most common questions about Boursin Cheese and Semi-Hard Goat Cheese, including:

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

Comparing the Two Cheeses

Ranking

Boursin is ranked #105 out of 377 types.

Semi-Hard Goat Cheese is ranked #336 out of 377 types.

Country of Origin

Boursin Cheese comes from France. Semi-Hard Goat Cheese originated from .

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Semi-Hard Goat Cheese is made with goat milk.

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".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild".

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet.

Side-by-Side Comparison Table

Compare Boursin Cheese to Other Cheeses

Compare Semi-Hard Goat Cheese to Other Cheeses