All Comparisons

Boursin Cheese vs Triple Crème 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 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.

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
Aroma Mild
Colors White
Forms Foil-wrapped portions
Age Fresh (not aged)
Rennet Type Microbial
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