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Boursin Cheese vs Gorgonzola Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Gorgonzola Cheese comes from Italy, specifically from Lombardy, Piedmont. It is certified with designations including PDO (1996).

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Similarly, Gorgonzola Cheese uses milk that is cow’s milk and is typically pasteurized 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, Gorgonzola Cheese shows that the fat content is not specified . The texture is described as soft to crumbly.

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, Gorgonzola Cheese is described by a general flavor of sweet to savory and notes of dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. 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, Gorgonzola Cheese features a color that is 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 it uses microbial rennet. Similarly, the rind of Gorgonzola Cheese is none, with rennet type remaining unspecified.

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
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling
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