All Comparisons

Roquefort Cheese vs Boursin Cheese

Roquefort Cheese

Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.

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.

Comparing the Two Cheeses


Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Roquefort Cheese has a PDO (1996), AOC (1925). Boursin is not a protected cheese.

Milk Type and Treatment

Roquefort Cheese is made with sheep milk that is typically raw. Boursin Cheese is made with cow milk that is typically pasteurized.

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Boursin Cheese has a fat content of high and a moisture content of . Boursin's texture can be described as "soft and creamy".

Flavor and Aroma

Roquefort Cheese has a mild to strong flavor. Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild".

Appearance and Aging

Roquefort Cheese's appearance is colored blue-veined , is available in wheels, wrapped in impermeable foil and is aged minimum of 90 days, average of 5 months . Boursin Cheese has a color of white , comes in foil-wrapped portions and has an aging period of fresh (not aged) .

Rind and Rennet Type

Roquefort Cheese uses animal rennet. Boursin Cheese's rind is described as none , with microbial rennet.

Roquefort Cheese Boursin Cheese
Country of Origin France France
Specific Origin Roquefort-sur-Soulzon, south of France Normandy
Certification PDO (1996), AOC (1925) None
Milk Type Sheep’s milk Cow's milk
Milk Treatment Raw Pasteurized
Fat Content High
Moisture Content Low
Rind None
Texture Moist, very creamy Soft and creamy
Flavor Mild to strong Garlic and herbs, pepper, or shallots and chive
Aroma Mild
Colors Blue-veined White
Forms Wheels, wrapped in impermeable foil Foil-wrapped portions
Age Minimum of 90 days, average of 5 months Fresh (not aged)
Rennet Type Animal Microbial