Boursin Cheese vs Kasseri Cheese

Q: Is Boursin Cheese the same as Kasseri Cheese?

No. Boursin Cheese and Kasseri Cheese are distinct cheeses from France and Greece respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Boursin Cheese for Kasseri Cheese?

In most recipes you can swap Boursin Cheese for Kasseri Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Boursin Cheese or Kasseri Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Boursin Cheese

Kasseri Cheese

Boursin Cheese is a soft and creamy cow-milk cheese from France, while Kasseri Cheese is firm to hard and made from goat and sheep milk, originating in Greece.

What Is Boursin Cheese?

Boursin is a French brand of soft, fresh Gournay-style cheese made from pasteurized cow's milk and cream with herbs mixed in. It spreads easily, crumbles a little, and is best known for its original garlic and fine herbs flavour.

What Is Kasseri Cheese?

Kasseri is a pale yellow, medium-hard to hard Greek cheese made from sheep milk with at most 20% goat's milk. It belongs to the pasta filata family and is best known as the cheese in saganaki and kasseropita.

What's the Difference Between Boursin Cheese and Kasseri Cheese?

Origin: Boursin Cheese (France), Kasseri Cheese (Greece)
Milk type: Boursin Cheese (Cow's milk), Kasseri Cheese (goat's and sheep's milk)
Milk treatment: Boursin Cheese (Pasteurized), Kasseri Cheese (Traditionally raw, increasingly pasteurized)
Texture: Boursin Cheese (Soft and creamy), Kasseri Cheese (Firm to hard)
Rind: Boursin Cheese (None), Kasseri Cheese (Develops as ages)
Aging: Boursin Cheese (Fresh (not aged)), Kasseri Cheese (at least 3 months)
Taste: Boursin Cheese (Garlic and herbs, pepper, or shallots and chive), Kasseri Cheese (Rich)

Side-by-Side Comparison

	Boursin Cheese	Kasseri Cheese
Country of Origin	France	Greece
Specific Origin	Normandy	Thrace, Macedonia, Thessaly, Lesbos
Milk Type	Cow's milk	Goat's and sheep's milk
Milk Treatment	Pasteurized	Traditionally raw, increasingly pasteurized
Texture	Soft and creamy	Firm to hard
Rind	None	Develops as ages
Aging	Fresh (not aged)	At least 3 months
Taste	Garlic and herbs, pepper, or shallots and chive	Rich

Taste Comparison: Does Boursin Cheese Taste Like Kasseri Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Kasseri Cheese brings rich character. On the nose, Boursin Cheese offers mild, contrasted with Kasseri Cheese's flowery. More specifically, Boursin Cheese shows fresh, with added flavors like garlic, herbs, pepper, or shallots and chive, while Kasseri Cheese leans toward rich, complex flavors, buttery texture, flowery aroma when aged. similar to asiago and parmigiano reggiano when aged 10+ months.. Aging plays into this as well. Boursin Cheese at fresh (not aged) develops a different profile than Kasseri Cheese at at least 3 months.

Can You Substitute Boursin Cheese for Kasseri Cheese?

Boursin Cheese can stand in for Kasseri Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and creamy bite and body where the recipe calls for firm to hard. Flavor-wise, Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive while Kasseri Cheese brings rich notes.

Which Is Better, Boursin Cheese or Kasseri Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy cheese, go with Boursin Cheese. For a firm to hard profile, Kasseri Cheese is the better fit. Flavor-wise, Boursin Cheese suits recipes that want garlic and herbs, pepper, or shallots and chive notes, while Kasseri Cheese fits dishes calling for rich.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Boursin Cheese the same as Kasseri Cheese?

No, they're distinct cheeses. Boursin Cheese originates in France, while Kasseri Cheese comes from Greece. Boursin Cheese is made from cow milk; Kasseri Cheese uses goat and sheep. Aging also differs: Boursin Cheese is typically aged fresh (not aged), Kasseri Cheese at least 3 months.

Is Boursin Cheese similar to Kasseri Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Boursin Cheese for Kasseri Cheese?

You can, but expect a shift in richness and milk character.

Does Boursin Cheese taste like Kasseri Cheese?

Boursin Cheese reads as garlic and herbs, pepper, or shallots and chive, while Kasseri Cheese is rich. Aromas also diverge. Boursin Cheese leans mild, and Kasseri Cheese is closer to flowery.

What is Boursin Cheese made of?

Boursin Cheese is made from cow milk (pasteurized), using microbial rennet. It's typically aged fresh (not aged). It originates in France.

What is Kasseri Cheese made of?

Kasseri Cheese is made from goat and sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 3 months. It originates in Greece.

Which should I choose, Boursin Cheese or Kasseri Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Boursin Cheese is soft and creamy, while Kasseri Cheese is firm to hard.