All Comparisons

Soft-Ripened Cheese vs Boursin Cheese

Comparing the Two Cheeses

Milk Type and Treatment

Information on the milk type and treatment for Soft-Ripened Cheese is not available. Boursin Cheese is made with cow milk that is typically pasteurized.

Composition and Texture

Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture.. Boursin Cheese has a fat content of high and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture.. Boursin's texture can be described as "soft and creamy".

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 has a color of white , comes in foil-wrapped portions and has an aging period of fresh (not aged) .

Rind and Rennet Type

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

Soft-Ripened Cheese Boursin Cheese
Country of Origin France
Specific Origin Varied, with many coming from France. Normandy
Milk Type Cow's milk
Milk Treatment Pasteurized
Fat Content Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. High
Moisture Content Approximately 50-55%, contributing to the soft, spreadable texture. Low
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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