All Comparisons

Boursin Cheese vs Soft-Ripened Cheese

Comparing the Two Cheeses

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.

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