Boursin Cheese vs. Cream Cheese

Boursin and cream cheese are two beloved options for spreading on crackers, topping baked potatoes, filling pastries, and incorporating into dips, spreads, and recipes.

But what exactly sets these two creamy cheeses apart? How do flavor, texture, origins, and nutritional value differ between classic Boursin and cream cheese?

Origins and Making of Boursin Cheese

Boursin originated in Normandy, France in the 1950s. Cheesemaker Francois Boursin created a commercial version of fromage frais, a traditional French snack of soft, fresh cheese blended with herbs and seasonings by party guests.

Authentic Boursin starts with a base of cow’s milk Gournay cheese, which has a creamy yet crumbly texture. Francois Boursin’s original flavor, Garlic & Fine Herbs, combines this soft cheese with parsley, garlic, shallots, chives, and black pepper.

Over the decades, Boursin expanded into more flavors like Cranberry & Pepper, Fig & Balsamic, and Chili & Lime, but the garlic and herbs variety remains the most iconic. All are pasturized and contain herbs, spices, or other flavorings blended into Gournay cheese for a distinct, robust taste.

On the other hand, cream cheese originated in the United States in the late 19th century. Made from a mixture of milk and cream, it has a smooth, creamy texture and mild tangy flavor. The soft, spreadable consistency and neutral taste means it adapts well to sweet and savory dishes.

Comparing Flavors: Herbaceous vs. Mild

When tasting Boursin’s Garlic & Fine Herbs next to traditional full-fat cream cheese, the differences are immediately apparent.

Boursin has a pungent garlic aroma with herbaceous notes coming through. It coats the mouth with rich, buttery flavor upfront followed by a slight tang. The herbs and black pepper lend it savory depth without being overpowering.

In comparison, cream cheese tastes mildly tangy and creamy. It has a fresh dairy aroma and hints of butter. The flavor is subtle with a neutral character, making it an ideal canvas for mixing in everything from fruit preserves to onions and chives.

So while Boursin’s defining characteristic is its herb-infused taste, cream cheese is valued for its mild tang that partners well with other ingredients.

Texture and Consistency Differences

Beyond taste disparities, Boursin and cream cheese also differ texture-wise:

Boursin Cheese Texture:

• Crumbly, similar to feta
• Soft but not spreadable like cream cheese
• Maintains shape rather than spreading smoothly

Cream Cheese Texture:

• Very soft and spreadable
• Smooth, silky consistency
• Creamy richness derived from higher fat content

The crumbly quality of Boursin means it holds its shape better than cream cheese. It requires some pressure to spread and does not coat as evenly. The creaminess of cream cheese allows it to blend seamlessly into dips, frostings, or schmears.

So when ease of spreading is essential, traditional cream cheese wins for its flawlessly smooth texture. But Boursin’s crumbly quality gives it more dimensionality, allowing flavors to shine through in chunks rather than getting lost in the creaminess.

Nutritional Profile Differences

When comparing nutritional data, Boursin typically delivers higher protein while cream cheese offers slightly more calories and fat:

So Boursin provides more protein than cream cheese, while cream cheese has a bit more calories and total fat. Differences are minimal though – the two remain relatively equal nutrition-wise.

Boursin and Cream Cheese Uses

The unique flavors and textures of Boursin and cream cheese make them suited for some similar applications along with distinct specialties:

Shared Uses

Both Boursin and cream cheese work well:

• Spread on breads and crackers
• Insavory dips and spreads
• Adding richness and flavor to pastas, vegetables, sandwiches
• As a base filling for savory tarts, pastries, or phyllo cups

Boursin Specialties

Boursin excels at:

• Herb-infusing dishes like risottos, pastas, and soups
• Complementing rich flavors like extra virgin olive oil
• Pairing with fresh herbs and vegetables

Cream Cheese Specialties

Cream cheese uniquely suits:

• Sweet and savory baking to make cheesecakes, frostings, doughs
• Tangy accompaniments like smoked salmon and capers
• Mixing smoothly into dips, spreads, fillings without altering base flavors

So while the two share overlap in apps and savory dishes, Boursin’s herbiness makes it ideal for infusing robust flavor into meals, and cream cheese’s neutrality allows it to adapt seamlessly whether blending into dips or baking.

Key Takeaway: Boursin and cream cheese have some shared uses like spreading and incorporating into savory dishes, but Boursin’s herbaceousness suits infusing flavor while cream cheese’s mild taste adapts well to sweet and savory recipes.

Which Cheese Is Better?

Is herb-loaded Boursin or subtly tangy cream cheese the better choice overall? Consider what flavors and applications matter most to your tastes:

For herbaceous flavor andaras: Boursin For neutral character to mix or bake: Cream cheese
For ease of spreading: Cream cheese For unique flair: Boursin

If you celebrate flavorful herbs and spices above all, then Boursin may be your top choice to incorporate into recipes or serve with breads. Its diversity of herb-based flavors gives endless options for complementing meals.

But if you prize subtlety and versatility highly when cooking and baking, then mild cream cheese allows other ingredients to shine while acting as a rich, creamy conduit. Its smoothness also makes cream cheese extremely spreadable.

Ultimately Boursin and cream cheese both have admirable qualities that come down to personal preferences around flavor and texture priorities. Luckily both populate grocery stores abundantly, so cheese lovers can stock up on each variety for different cravings and uses in the kitchen!

FAQs

What exactly is Boursin cheese?

Boursin cheese is a French cow’s milk cheese created in the 1950s by François Boursin. It has a creamy yet crumbly texture and combines a soft Gournay cheese base with savory herbs, garlic, spices, and other flavorings like pepper, shallots, and chives.

Is Boursin cheese pasteurized?

Yes, Boursin sold in the grocery store is made with pasteurized milk and ingredients to eliminate potentially harmful bacteria. This allows it to be kept refrigerated while maintaining freshness for longer durations.

What is the difference between Boursin and cream cheese?

While Boursin and cream share some textural similarities, they differ flavor-wise with Boursin having a more pungent, herby garlic taste compared to cream cheese’s subtle tangy dairy flavor. Boursin also has a crumbly consistency while cream cheese is known for its smooth spreadability.

Can you use Boursin as a cream cheese substitute?

Yes, Boursin can substitute for cream cheese in some savory applications thanks to its richness. However, it may alter the flavor profile more compared to neutral-tasting cream cheese. Boursin also lacks cream cheese’s spreadability, which can impact texture.

Is Boursin good in desserts?

Since Boursin has a savory garlic and herb flavor, it does not make an ideal cream cheese substitute in sweet dessert recipes like cheesecake or frosting. Cream cheese is better suited to desserts where its mild tanginess won’t clash with sugary ingredients.

Conclusion

Boursin and cream cheese share an affinity for indulgent applications in the kitchen thanks to their creamy textures. But when choosing between the two, consider whether herbaceous complexity or adaptable subtlety suits your needs best.

Boursin’s origins in herb-infused French party cheese make it perfect for accentuating savory flavors.

Cream cheese has built its following on versatility – serving as a foundation for everything from dips and spreads to the all-important cheesecake.