Boursin Cheese vs Triple Crème Cheese

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

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

Comparing the Two Cheeses

Ranking

Boursin is ranked #107 out of 376 types.

Triple Crème is ranked #67 out of 376 types.

Country of Origin

Boursin Cheese comes from France. Triple Crème 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 Triple Crème 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". Triple Crème Cheese has a fat content of typically above 75% in the dry matter, which translates to about 40-50% 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

Compare Boursin Cheese to Other Cheeses

Compare Triple Crème Cheese to Other Cheeses