All Comparisons

Boursin Cheese vs Wensleydale Cheese

Boursin Cheese

Boursin is a soft, creamy cheese from France, famous for its smooth texture and herb-infused flavors. It is often made with garlic and fine herbs, but other varieties might include pepper or shallot and chive. Boursin is a spreadable cheese, popular on crackers or used in cooking to add a rich, creamy element to dishes.

Wensleydale Cheese

Wensleydale is a crumbly, moist cheese originally from the town of Wensleydale in Yorkshire. It can be young or matured, with the younger cheese being mild and creamy, and the aged cheese developing a more pronounced, honeyed flavor. It's often combined with fruits like cranberries or apricots.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Boursin is not a protected cheese. Wensleydale Cheese has a .

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Wensleydale Cheese is made with cow milk that is typically other.

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". Wensleydale's texture can be described as "firm and crumbly".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Wensleydale Cheese has a fresh, lemony tang flavor.

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Wensleydale Cheese has a color of creamy white and has an aging period of 1 to 4 months old .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet.

Boursin Cheese Wensleydale Cheese
Country of Origin France United Kingdom
Specific Origin Normandy Yorkshire Dales
Certification None
Milk Type Cow's milk Cow’s milk
Milk Treatment Pasteurized Pressed
Fat Content High
Moisture Content Low
Rind None
Texture Soft and creamy Firm and crumbly
Flavor Garlic and herbs, pepper, or shallots and chive Fresh, lemony tang
Aroma Mild
Colors White Creamy white
Forms Foil-wrapped portions
Age Fresh (not aged) 1 to 4 months old
Rennet Type Microbial