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Boursin Cheese vs Burrata Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Burrata Cheese comes from Italy, specifically from Andria, Apulia. It does not have protected designation status.

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Similarly, Burrata Cheese uses milk that is cow's milk and is typically fresh, raw during processing.

Composition and Texture

Boursin Cheese's composition reveals that it has a fat content of high and a moisture content of low. The texture is described as soft and creamy. Similarly, Burrata Cheese shows that it has a fat content of 60% fat in dry matter . The texture is described as soft, creamy.

Flavor and Aroma

Boursin Cheese's flavor profile is characterized by a general flavor of garlic and herbs, pepper, or shallots and chive and notes of fresh, with added flavors like garlic, herbs, pepper, or shallots and chive. It has an aroma of mild. Similarly, Burrata Cheese is described by a general flavor of mild, lactic and notes of creamy, rich, delicate; best enjoyed fresh. The aroma is not specified..

Appearance and Aging

Boursin Cheese's appearance can be described by its color, which is white, and it is available in foil-wrapped portions. This variety is aged fresh (not aged). Similarly, Burrata Cheese features a color that is not specified, 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 it uses microbial rennet. Similarly, the rind of Burrata Cheese is thin, with rennet type remaining unspecified.

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
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Creamy, rich, delicate; best enjoyed fresh
Aroma Mild
Colors White
Forms Foil-wrapped portions Pouch-shaped, wrapped
Age Fresh (not aged) Within 48 hours
Rennet Type Microbial