Boursin Cheese vs Feta Cheese
Boursin Cheese
Feta Cheese
In this article, we’ll explore the answers to the most common questions about Boursin Cheese and Feta Cheese, including:
- "What is the difference between Boursin Cheese and Feta Cheese?"
- "Is Boursin Cheese and Feta Cheese the same?"
- "How does Boursin Cheese compare to Feta Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Feta Cheese?"
- "Is Boursin Cheese or Feta 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.
Feta Cheese Overview
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
Ranking
Boursin is ranked #88 out of 376 types.
Feta is ranked #30 out of 376 types.
Country of Origin
Boursin Cheese comes from France. Feta Cheese originated from Greece.
Certification
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 .
Side-by-Side Comparison Table
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 |