Boursin Cheese vs Canestrato di Moliterno Cheese
Boursin Cheese
Canestrato di Moliterno Cheese
Boursin Cheese is a soft, creamy cow-milk cheese from France, while Canestrato di Moliterno Cheese is hard and made from goat and sheep milk, originating in Italy.
Buy Boursin Cheese
Buy Canestrato di Moliterno Cheese
What Is Boursin Cheese?
Boursin is a French brand of soft, fresh Gournay-style cheese made from pasteurized cow's milk and cream with herbs mixed in. It spreads easily, crumbles a little, and is best known for its original garlic and fine herbs flavour.
What Is Canestrato di Moliterno Cheese?
Canestrato di Moliterno is a hard cheese from Basilicata, Italy, made from a mixture of sheep's and goat's milk. It matures for at least sixty days and is eaten in slices or grated over food.
What's the Difference Between Boursin Cheese and Canestrato di Moliterno Cheese?
- Origin: Boursin Cheese (France), Canestrato di Moliterno Cheese (Italy)
- Milk type: Boursin Cheese (Cow's milk), Canestrato di Moliterno Cheese (Goat's and sheep's milk)
- Texture: Boursin Cheese (Soft, creamy), Canestrato di Moliterno Cheese (Hard)
- Rind: Boursin Cheese (None), Canestrato di Moliterno Cheese (Marked by canestri)
- Aging: Boursin Cheese (Fresh (not aged)), Canestrato di Moliterno Cheese (Fresh, Primitivo (≤6 months), Stagionato (6–12 months), Extra (>12 months))
Side-by-Side Comparison
| Boursin Cheese | Canestrato di Moliterno Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Normandy | Matera And Potenza, Basilicata |
| Milk Type | Cow's milk | Goat's and sheep's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Soft, creamy | Hard |
| Rind | None | Marked by canestri |
| Aging | Fresh (not aged) | Fresh, Primitivo (≤6 months), Stagionato (6–12 months), Extra (>12 months) |
| Taste | Garlic and herbs, pepper, or shallots and chive | — |
Taste Comparison: Does Boursin Cheese Taste Like Canestrato di Moliterno Cheese?
Their flavor profiles are distinct. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Canestrato di Moliterno Cheese leans toward sweet and delicate, evolving to complex aromas with age; can be treated with olive oil or soot-water mixture. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Canestrato di Moliterno Cheese at fresh, primitivo (≤6 months), stagionato (6–12 months), extra (>12 months).
Can You Substitute Boursin Cheese for Canestrato di Moliterno Cheese?
Boursin Cheese can stand in for Canestrato di Moliterno Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for hard.
Which Is Better, Boursin Cheese or Canestrato di Moliterno Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Boursin Cheese. For a hard profile, Canestrato di Moliterno Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Boursin Cheese the same as Canestrato di Moliterno Cheese?
No, they're distinct cheeses. Boursin Cheese originates in France, while Canestrato di Moliterno Cheese comes from Italy. Boursin Cheese is made from cow milk; Canestrato di Moliterno Cheese uses goat and sheep. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Canestrato di Moliterno Cheese fresh, primitivo (≤6 months), stagionato (6–12 months), extra (>12 months).
Is Boursin Cheese similar to Canestrato di Moliterno Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Boursin Cheese for Canestrato di Moliterno Cheese?
You can, but expect a shift in richness and milk character.
Does Boursin Cheese taste like Canestrato di Moliterno Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Boursin Cheese made of?
Boursin Cheese is made from cow milk (pasteurized), using microbial rennet. It's typically aged fresh (not aged). It originates in France.
What is Canestrato di Moliterno Cheese made of?
Canestrato di Moliterno Cheese is made from goat and sheep milk. It's typically aged fresh, primitivo (≤6 months), stagionato (6–12 months), extra (>12 months). It originates in Italy.
Which should I choose, Boursin Cheese or Canestrato di Moliterno Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft, creamy, while Canestrato di Moliterno Cheese is hard.