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Boursin Cheese vs Stilton Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Stilton Cheese comes from United Kingdom, specifically from Nottinghamshire, Leicestershire, Derbyshire. It is certified with designations including PDO (1996).

Milk Type and Treatment

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

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. Composition and texture details for Stilton Cheese are not available.

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. The flavor and aroma details of Stilton Cheese are not available.

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). Detailed information on the appearance and aging of Stilton Cheese is not available.

Rind and Rennet Type

Boursin Cheese's rind is described as none, and it uses microbial rennet. Information on the rind and rennet type of Stilton Cheese is not provided.

Boursin Cheese Stilton Cheese
Country of Origin France United Kingdom
Specific Origin Normandy Nottinghamshire, Leicestershire, Derbyshire
Certification None PDO (1996)
Milk Type Cow's milk Cow’s milk
Milk Treatment Pasteurized
Fat Content High
Moisture Content Low
Rind None
Texture Soft and creamy
Flavor Garlic and herbs, pepper, or shallots and chive
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive
Aroma Mild
Colors White
Forms Foil-wrapped portions
Age Fresh (not aged)
Rennet Type Microbial