All Comparisons

Boursin Cheese vs Gorgonzola 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.

Gorgonzola Cheese

Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.

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. Gorgonzola Cheese has a PDO (1996).

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Gorgonzola Cheese is made with cow milk that is typically 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". Gorgonzola's texture can be described as "soft to crumbly".

Flavor and Aroma

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

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Gorgonzola Cheese has a color of straw-white, blue-green veins , comes in 13 to 26 pounds and has an aging period of 2 to 3 months .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet. Gorgonzola Cheese's rind is described as none .

Boursin Cheese Gorgonzola Cheese
Country of Origin France Italy
Specific Origin Normandy Lombardy, Piedmont
Certification None PDO (1996)
Milk Type Cow's milk Cow’s milk
Milk Treatment Pasteurized Pasteurized
Fat Content High
Moisture Content Low
Rind None None
Texture Soft and creamy Soft to crumbly
Flavor Garlic and herbs, pepper, or shallots and chive Sweet to savory
Aroma Mild
Colors White Straw-white, blue-green veins
Forms Foil-wrapped portions 13 to 26 pounds
Age Fresh (not aged) 2 to 3 months
Rennet Type Microbial