Boursin Cheese vs Soft-Ripened Cheese

Boursin Cheese

Soft-Ripened Cheese

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

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

Comparing the Two Cheeses

Ranking

Boursin is ranked #97 out of 375 types.

Soft-Ripened is ranked #115 out of 375 types.

Country of Origin

Boursin Cheese comes from France. Soft-Ripened Cheese originated from .

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Information on the milk type and treatment for Soft-Ripened Cheese is not available.

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". Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of low.

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

Boursin Cheese Soft-Ripened Cheese
Country of Origin France
Specific Origin Normandy Varied, with many coming from France.
Milk Type Cow's milk
Milk Treatment Pasteurized
Fat Content High Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content.
Moisture Content Low Approximately 50-55%, contributing to the soft, spreadable texture.
Rind None
Texture Soft and creamy
Flavor Garlic and herbs, pepper, or shallots and chive
Aroma Mild
Colors White
Forms Foil-wrapped portions
Age Fresh (not aged)
Rennet Type Microbial

Compare Boursin Cheese to Other Cheeses

Compare Soft-Ripened Cheese to Other Cheeses