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Boursin Cheese vs Mascarpone Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Mascarpone Cheese comes from Italy, specifically from Lombardy. It does not have protected designation status.

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Similarly, Mascarpone Cheese uses milk that is cow's milk and is typically heated 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, Mascarpone Cheese shows that it has a fat content of 60 to 75 percent . The texture is described as soft, spreadable.

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, Mascarpone Cheese is described by a general flavor of buttery to slightly tangy and notes of enhances texture and flavor of dishes without overwhelming them with its own flavor.. 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, Mascarpone Cheese features a color that is white, comes in various forms, and has an aging period of an unspecified duration.

Rind and Rennet Type

Boursin Cheese's rind is described as none, and it uses microbial rennet. Information on the rind and rennet type of Mascarpone Cheese is not provided.

Boursin Cheese Mascarpone Cheese
Country of Origin France Italy
Specific Origin Normandy Lombardy
Milk Type Cow's milk Cow's milk
Milk Treatment Pasteurized Heated
Fat Content High 60 to 75 percent
Moisture Content Low
Rind None
Texture Soft and creamy Soft, spreadable
Flavor Garlic and herbs, pepper, or shallots and chive Buttery to slightly tangy
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Enhances texture and flavor of dishes without overwhelming them with its own flavor.
Aroma Mild
Colors White White
Forms Foil-wrapped portions
Age Fresh (not aged)
Rennet Type Microbial