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Boursin Cheese vs Feta Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Feta Cheese comes from Greece, specifically from Throughout Greece. It is certified with designations including PDO (2002).

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Similarly, Feta Cheese uses milk that is sheep's milk, or blend with goat's and is typically pasteurized, sometimes 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, Feta Cheese shows that the fat content is not specified a moisture content of high. The texture is described as soft, white, aged in brine.

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, Feta Cheese is described by a general flavor of sharp to mild and notes of sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer.. 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, Feta Cheese features a color that is white, comes in blocks submerged in brine, barrels, and has an aging period of 2 months to longer.

Rind and Rennet Type

Boursin Cheese's rind is described as none, and it uses microbial rennet. Similarly, the rind of Feta Cheese is none, with rennet type remaining unspecified.

Boursin Cheese Feta Cheese
Country of Origin France Greece
Specific Origin Normandy Throughout Greece
Certification None PDO (2002)
Milk Type Cow's milk Sheep's Milk, or blend with Goat's
Milk Treatment Pasteurized Pasteurized, sometimes raw
Fat Content High
Moisture Content Low High
Rind None None
Texture Soft and creamy Soft, white, aged in brine
Flavor Garlic and herbs, pepper, or shallots and chive Sharp to mild
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. Can be tangy or creamy. Flavors of sheep’s milk, grass, and clover. Variety ranges from region to region, and producer to producer.
Aroma Mild
Colors White White
Forms Foil-wrapped portions Blocks submerged in brine, barrels
Age Fresh (not aged) 2 months to longer
Rennet Type Microbial