All Comparisons

Boursin Cheese vs Feta 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.

Feta Cheese

Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.

Comparing the Two Cheeses


Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Boursin is not a protected cheese. Feta Cheese has a PDO (2002).

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Feta Cheese is made with goat or sheep milk that is typically raw or pasteurized.

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". Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Feta Cheese has a sharp to mild flavor.

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Feta Cheese has a color of 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 uses microbial rennet. Feta Cheese's rind is described as none .

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
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