Boursin Cheese vs Pecorino Romano Cheese

In this article, we'll explore the answers to the most common questions about Boursin Cheese and Pecorino Romano Cheese, including:

• "What is the difference between Boursin Cheese and Pecorino Romano Cheese?"
• "Is Boursin Cheese and Pecorino Romano Cheese the same?"
• "How does Boursin Cheese compare to Pecorino Romano Cheese cheese?"
• "How does the taste of Boursin Cheese compare to Pecorino Romano Cheese?"
• "Is Boursin Cheese or Pecorino Romano Cheese better?"

Boursin Cheese Overview

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 Overview

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

Country of Origin

Boursin Cheese comes from France. Pecorino Romano Cheese originated from Italy.

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 PDO (1996), 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".

Taste and Aroma

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

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.

Ranking

Boursin is ranked #104 out of 996 types based on community views. Pecorino Romano is ranked #84 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Boursin and Pecorino Romano pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a hard consistency, Pecorino Romano might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Pecorino Romano offers a sharp, salty profile, ideal for different meals.

Compare Boursin Cheese to Other Cheeses

Compare Pecorino Romano Cheese to Other Cheeses