All Comparisons

Boursin Cheese vs Mascarpone 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.

Mascarpone Cheese

Mascarpone is a creamy, soft Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. It has a very rich, buttery texture and a slightly sweet taste. Mascarpone is a key ingredient in desserts like tiramisu and can also be used in dips, spreads, and sauces.

Comparing the Two Cheeses

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Mascarpone Cheese is made with cow milk that is typically heated.

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". Mascarpone Cheese has a fat content of 60 to 75 percent. Mascarpone's texture can be described as "soft, spreadable".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Mascarpone Cheese has a buttery to slightly tangy flavor.

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Mascarpone Cheese has a color of white .

Rind and Rennet Type

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

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
Aroma Mild
Colors White White
Forms Foil-wrapped portions
Age Fresh (not aged)
Rennet Type Microbial