, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
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
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 and 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".
Taste and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong".
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 .
Ranking
Boursin is ranked #105 out of 996 types based on community views. Feta is ranked #25 out of 996 types based on community views.
Pairing Comparison
| Boursin | Feta | |
|---|---|---|
| Best Pairings | No pairings listed. | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes |
| Other Good Pairings | No additional pairings listed. | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier |
For more details, check the full pairing guides on the Boursin and Feta pages.
Side-by-Side Comparison Table
| Boursin Cheese | Feta Cheese | |
|---|---|---|
| Country of Origin | France | Greece |
| Specific Origin | Normandy | Throughout Greece |
| Certification | Not Specified | PDO (2002) |
| Milk Type | Cow's milk | Goat's and sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized, sometimes raw |
| Fat Content | High | Not Specified |
| Moisture Content | Low | High |
| Rind | None | None |
| Texture | Soft and creamy | Soft, white, aged in brine |
| Taste | Garlic and herbs, pepper, or shallots and chive | Sharp to mild |
| Aroma | Mild | Nutty, strong |
| Colors | White | White |
| Forms | Foil-wrapped portions | Blocks submerged in brine, barrels |
| Age | Fresh (not aged) | 2 months to longer |
| 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, white, aged in brine consistency, Feta might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Feta offers a sharp to mild profile, ideal for different meals.
