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Boursin Cheese vs Burrata Cheese
Boursin Cheese
Burrata Cheese
In this article, we'll explore the answers to the most common questions about Boursin Cheese and Burrata Cheese, including:
- "What is the difference between Boursin Cheese and Burrata Cheese?"
- "Is Boursin Cheese and Burrata Cheese the same?"
- "How does Boursin Cheese compare to Burrata Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Burrata Cheese?"
- "Is Boursin Cheese or Burrata Cheese better?"
Boursin Cheese Overview
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 Overview
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
Country of Origin
Boursin Cheese comes from France. Burrata Cheese originated from Italy and United States.
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Burrata Cheese is made with buffalo milk that is typically pasteurized or unpasteurized.
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".
Taste and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Burrata Cheese has a mild, lactic taste.
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 .
Ranking
Boursin is ranked #121 out of 996 types based on community views. Burrata is ranked #37 out of 996 types based on community views.
Side-by-Side Comparison Table
| Boursin Cheese | Burrata Cheese | |
|---|---|---|
| Country of Origin | France | Italy And United States |
| Specific Origin | Normandy | Andria, Apulia |
| Milk Type | Cow's milk | Water buffalo's milk |
| Milk Treatment | Pasteurized | Pasteurized or unpasteurized |
| Fat Content | High | 60% fat in dry matter |
| Moisture Content | Low | Not Specified |
| Rind | None | Thin |
| Texture | Soft and creamy | Soft, creamy |
| Taste | Garlic and herbs, pepper, or shallots and chive | Mild, lactic |
| Aroma | Mild | Not Specified |
| Colors | White | Not Specified |
| Forms | Foil-wrapped portions | Pouch-shaped, wrapped |
| Age | Fresh (not aged) | Within 48 hours |
| Rennet Type | Microbial | Not Specified |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a soft, creamy consistency, Burrata might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Burrata offers a mild, lactic profile, ideal for different meals.
