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Boursin Cheese vs Wensleydale Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Wensleydale Cheese comes from United Kingdom, specifically from Yorkshire Dales. It is certified with designations including .

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Similarly, Wensleydale Cheese uses milk that is cow’s milk and is typically pressed during processing.

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, Wensleydale Cheese shows that the fat content is not specified . The texture is described as firm and crumbly.

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. Similarly, Wensleydale Cheese is described by a general flavor of fresh, lemony tang and notes of creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk. The aroma is not specified..

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). Similarly, Wensleydale Cheese features a color that is creamy white, comes in various forms, and has an aging period of 1 to 4 months old.

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 Wensleydale Cheese is not provided.

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
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk
Aroma Mild
Colors White Creamy white
Forms Foil-wrapped portions
Age Fresh (not aged) 1 to 4 months old
Rennet Type Microbial