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Boursin Cheese vs Triple Crème Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. The origin of Triple Crème Cheese is not specified.

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Information on the milk type and treatment for Triple Crème Cheese is not available.

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. Similarly, Triple Crème Cheese shows that it 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 approximately 50-60%, contributing to its lush, creamy texture..

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 Triple Crème 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 Triple Crème 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 Triple Crème Cheese is not provided.

Boursin Cheese Triple Crème Cheese
Country of Origin France
Specific Origin Normandy France is renowned for creating the style, but variations are now produced worldwide.
Milk Type Cow's milk
Milk Treatment Pasteurized
Fat Content High Typically above 75% in the dry matter, which translates to about 40-50% total fat content.
Moisture Content Low Approximately 50-60%, contributing to its lush, creamy texture.
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