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Boursin Cheese vs Mozzarella Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Mozzarella Cheese comes from Italy. 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, Mozzarella Cheese uses milk that is cow's 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, Mozzarella Cheese shows that it has a fat content of varies and a moisture content of high. The texture is described as soft, creamy.

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, Mozzarella Cheese is described by a general flavor of mild, milky and notes of made globally; often used in pizza and italian dishes; cow's milk versions are most common.. Its aroma is described as mild.

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, Mozzarella Cheese features a color that is 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 it uses microbial rennet. Similarly, the rind of Mozzarella Cheese is none, with rennet type 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
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common.
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