Boursin and cream cheese are two soft, spreadable cheeses that have some similarities but also some distinct differences. While they can both be used in cooking and as spreads, they have unique textures, flavors, and origins that set them apart.
What is Boursin?
Boursin is a soft, spreadable cheese that originated in France. It was first made in 1957 by Francois Boursin, who developed the recipe for a triple cream cheese blended with herbs, garlic, and spices. Traditional Boursin contains a blend of cow’s milk, cream, salt, and pepper, and is flavored with additions like garlic, herbs, cranberries, or pepper.
The texture of Boursin is very soft, creamy, and spreadable, similar to cream cheese. It has a delicate, tangy flavor and aroma from the dairy blend, complemented by the blend of herbs, spices, or other flavorings. The most common and popular flavor is garlic and herbs, which gives Boursin a punch of garlic flavor and aroma with herbs like parsley.
Types of Boursin
There are several flavor varieties of Boursin available:
- Garlic & Herbs – most common, with garlic and parsley notes
- Shallot & Chive – with shallot and chives
- Cracked Pepper – with black pepper
- Dill & Lemon – with dill and lemon zest
- Basil & Chive – with basil and chives
- Cranberry & Pepper – with cranberries and pepper
- Fig & Olive – with fig and olive flavors
Nutrition Facts for Boursin
A 2 tablespoon serving of Boursin Garlic & Herbs Cheese contains:
| Calories | 90 |
|---|---|
| Fat | 9g |
| Sodium | 230mg |
| Carbs | 1g |
| Protein | 2g |
As a rich, creamy cheese Boursin is high in fat, but it is lower in sodium and carbs and a good source of calcium and protein.
What is Cream Cheese?
Cream cheese is a soft, mild-flavored fresh cheese made from milk and cream. It has its origins in the United States and was developed in 1872 by American dairyman William Lawrence as a way to recreate the French cheese Neufchâtel.
True cream cheese is made by curdling milk and cream with lactic acid cultures. The curds are then drained, salted, and pressed to form the soft, spreadable texture. Philadelphia cream cheese remains the most popular mass-produced brand.
Cream cheese has a smooth, creamy, and subtly tangy flavor. It tends to be less tangy and acidic than other soft cheeses like goat cheese due to the higher fat content. The high fat content gives cream cheese its soft, spreadable texture.
Nutrition Facts for Cream Cheese
A 2 tablespoon serving of regular full-fat cream cheese contains:
| Calories | 104 |
|---|---|
| Fat | 10g |
| Sodium | 73mg |
| Carbs | 1g |
| Protein | 2g |
Cream cheese is very high in fat, but otherwise contains minimal carbs, sodium, and protein. Full-fat varieties provide more calories and fat than low-fat or fat-free options.
Comparing Texture
Both Boursin and cream cheese have a soft, spreadable texture. However, there are some differences:
- Boursin is even softer and more spreadable due to its triple cream composition.
- Cream cheese, especially when chilled, can be somewhat firmer.
- Boursin has a fluffier, lighter texture while cream cheese is dense and rich.
- Cream cheese tends to be more viscous and sticky when spread.
The high moisture content of Boursin gives it an airy, smooth texture that spreads effortlessly. Cream cheese is intensely creamy but denser. When chilled, cream cheese can harden and need to sit at room temperature to soften before spreading.
Comparing Flavors
Both cheeses have creamy, tangy flavors but Boursin has a more complex flavor profile:
- Cream cheese tastes purely creamy, tangy, with a mild fresh dairy flavor.
- Boursin has a creamy, mellow flavor but balances tangy dairy with garlic, herbs, pepper, or other seasoning.
- The flavors of Boursin vary significantly based on the blend of seasonings used.
- Cream cheese works well for sweet applications while Boursin is better for savory recipes.
The flavor versatility of Boursin sets it apart from the straightforward dairy flavor of cream cheese. Boursin can provide flavors like garlic, herbs, figs, cranberries, lemon, or black pepper.
Calories and Fat Content
Both cheeses are high in calories and fat since they contain dairy and cream. However, Boursin packs slightly more fat and calories per serving:
- Boursin: 90 calories and 9g fat per 2 tablespoon serving
- Cream cheese: 104 calories and 10g fat per 2 tablespoon serving
The fat content gives both cheeses their rich, creamy texture. Boursin gets additional fat from the triple cream composition using cream. But cream cheese is still very high in fat since it contains more cheese curds relative to moisture.
Low-fat Options
There are lower fat options available for both cheeses:
- Low-fat or light Boursin with 5g fat per serving
- Low-fat or Neufchâtel cream cheese with 5g fat per serving
The low-fat options sacrifice some of the creamy richness but contain half the fat and calories as the full-fat varieties.
Sodium Content
Boursin contains slightly more sodium than cream cheese. In a 2 tablespoon serving:
- Boursin: 230mg sodium
- Cream cheese: 73mg sodium
The additional salt, seasonings, and flavorings in Boursin boost the sodium content. Low-sodium or unsalted versions of cream cheese are available for those limiting sodium.
Price Differences
Boursin tends to cost significantly more than cream cheese. There are a few reasons for this:
- Imported specialty French cheese vs. mass-produced American cheese
- Boursin uses higher cost ingredients like heavy cream
- More complex manufacturing process and ingredients
- Higher demand and appreciation for French cheeses
Boursin costs around $4-6 for a 5.2 oz package. Cream cheese is often $2-3 for an 8 oz package. The price per ounce is about 50-100% more for Boursin.
Nutritional Benefits
Both cheeses provide these nutritional benefits:
- High in calcium for strong bones
- Good source of protein
- Contains vitamin A, vitamin B12, phosphorus
- Provides some beneficial fat
However, the higher fat content means both cheeses should be eaten in moderation as part of a balanced diet. Lower fat versions can provide nutritional benefits without as much saturated fat.
Use in Cooking and Baking
Boursin and cream cheese can be used in similar ways for cooking, baking, and as spreads. Some key differences:
- Cream cheese is better in sweets like cheesecake or frosting
- Boursin works well in savory dishes like dips, spreads, pasta, or potatoes
- Boursin offers more versatility to add flavor to recipes
- Cream cheese is used more often in baking to provide structure
In cooking, Boursin can provide a flavor boost with garlic, herbs, or other seasonings. Cream cheese is more neutral tasting but can provide richness and moistness.
Substitutions
In a pinch, Boursin and cream cheese can be substituted for one another in recipes. However, expect some differences in flavor and texture when substituting.
- Cream cheese will provide more neutral flavor and denser texture
- Boursin will provide more of a kick of flavor and creamier texture
Also, you may need to adjust salt and seasoning when substituting. For the closest results, use a flavored cream cheese like garlic-herb if substituting for Boursin garlic & herbs.
Conclusion
Boursin and cream cheese have similarities, especially in their soft texture and tangy flavor. But they differ in their origin, ingredients, and applications.
Boursin is more of a luxury gourmet item, made in France from triple cream. It has a very soft, creamy texture and flavor complexity from garlic, herbs and other seasonings. Boursin works beautifully in savory dishes and as an appetizer spread.
Cream cheese is more everyday American cheese. It has a dense, rich texture and mild tangy dairy flavor. Cream cheese performs well in sweets and baking applications. While it can be used in savory dishes, it does not provide the same pop of flavor as Boursin.
In a pinch, the two cheeses can be substituted for one another. But for best results, use Boursin when a boost of flavor is wanted and cream cheese when a neutral creamy base is called for. Boursin stands out for spreading on bread or flavoring dishes, while cream cheese shines when baking cheesecake or frosting.