Boursin Cheese vs Tomme Cheese

Boursin Cheese is a soft and creamy cow-milk cheese from France, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

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 Tomme Cheese?

Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.

What's the Difference Between Boursin Cheese and Tomme Cheese?

• Origin: Boursin Cheese (France), Tomme Cheese (France and Switzerland)
• Milk type: Boursin Cheese (Cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Boursin Cheese (Pasteurized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Boursin Cheese (Soft and creamy), Tomme Cheese (Creamy, pliable)
• Rind: Boursin Cheese (None), Tomme Cheese (Grayish natural)
• Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Boursin Cheese Taste Like Tomme Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Tomme Cheese brings varied character. On the nose, Boursin Cheese offers mild, contrasted with Tomme Cheese's milky. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Boursin Cheese for Tomme Cheese?

Boursin Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and creamy bite and body where the recipe calls for creamy, pliable. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Tomme Cheese brings varied notes.

Which Is Better, Boursin Cheese or Tomme Cheese?

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

Frequently Asked Questions

Is Boursin Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Boursin Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Boursin Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.

Is Boursin Cheese similar to Tomme Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Boursin Cheese for Tomme Cheese?

You can, but expect a shift in richness and milk character.

Does Boursin Cheese taste like Tomme Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Tomme Cheese is varied. Aromas also diverge. Boursin Cheese leans mild, and Tomme Cheese is closer to milky.

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 Tomme Cheese made of?

Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.

Which should I choose, Boursin Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while Tomme Cheese is creamy, pliable.