All Comparisons

Boursin Cheese vs Pecorino Romano 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.

Pecorino Romano Cheese

Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Boursin is not a protected cheese. Pecorino Romano Cheese has a DOP (1996).

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Pecorino Romano Cheese is made with sheep milk.

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". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Pecorino Romano Cheese has a sharp, salty flavor.

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Pecorino Romano Cheese has a color of white interior, pale yellow to brown/black rind , comes in wheels, 49–71 lbs, 12–13" high, 11–12" wide and has an aging period of 5–8 months or longer .

Rind and Rennet Type

Boursin Cheese's rind is described as none and uses microbial rennet. Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.

Boursin Cheese Pecorino Romano Cheese
Country of Origin France Italy
Specific Origin Normandy Lazio, Sardinia, Grosseto
Certification None DOP (1996)
Milk Type Cow's milk Ewe's milk
Milk Treatment Pasteurized
Fat Content High ~36%
Moisture Content Low
Rind None Pale yellow to brown or black
Texture Soft and creamy Hard
Flavor Garlic and herbs, pepper, or shallots and chive Sharp, salty
Aroma Mild
Colors White White interior, pale yellow to brown/black rind
Forms Foil-wrapped portions Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age Fresh (not aged) 5–8 months or longer
Rennet Type Microbial Rennet