All Comparisons

Boursin Cheese vs Mozzarella 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.

Mozzarella Cheese

Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.

Comparing the Two Cheeses

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Mozzarella 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". Mozzarella Cheese has a fat content of varies and a moisture content of low. Mozzarella's texture can be described as "soft, creamy".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild".

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Mozzarella Cheese has a color of white , comes in balls, blocks, shredded and has an aging period of eaten fresh .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet. Mozzarella Cheese's rind is described as none , with calf's or microbial rennet.

Boursin Cheese Mozzarella Cheese
Country of Origin France Italy
Specific Origin Normandy
Milk Type Cow's milk Cow's
Milk Treatment Pasteurized Pasteurized
Fat Content High Varies
Moisture Content Low High
Rind None None
Texture Soft and creamy Soft, creamy
Flavor Garlic and herbs, pepper, or shallots and chive Mild, milky
Aroma Mild Mild
Colors White White
Forms Foil-wrapped portions Balls, blocks, shredded
Age Fresh (not aged) Eaten fresh
Rennet Type Microbial Calf's or microbial rennet