Boursin Cheese vs Burrata Cheese

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.

Burrata Cheese

Burrata is a fresh Italian cheese, similar to mozzarella but with a creamy interior that oozes out when cut open. Made from cow's milk, the outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an extraordinarily rich, buttery flavor and soft texture.

Comparing the Two Cheeses

Milk Type and Treatment

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

Composition and Texture

Boursin Cheese has a fat content of high and a moisture content of low. Boursin's texture can be described as "soft and creamy". Burrata Cheese has a fat content of 60% fat in dry matter. Burrata's texture can be described as "soft, 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". Burrata Cheese has a mild, lactic flavor.

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Burrata Cheese comes in pouch-shaped, wrapped and has an aging period of within 48 hours .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet. Burrata Cheese's rind is described as thin .

	Boursin Cheese	Burrata Cheese
Country of Origin	France	Italy
Specific Origin	Normandy	Andria, Apulia
Milk Type	Cow's milk	Cow's Milk
Milk Treatment	Pasteurized	Fresh, Raw
Fat Content	High	60% fat in dry matter
Moisture Content	Low
Rind	None	Thin
Texture	Soft and creamy	Soft, creamy
Flavor	Garlic and herbs, pepper, or shallots and chive	Mild, lactic
Aroma	Mild
Colors	White
Forms	Foil-wrapped portions	Pouch-shaped, wrapped
Age	Fresh (not aged)	Within 48 hours
Rennet Type	Microbial