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Boursin Cheese vs Pecorino Romano Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Pecorino Romano Cheese comes from Italy, specifically from Lazio, Sardinia, Grosseto. It is certified with designations including DOP (1996).

Milk Type and Treatment

Boursin Cheese can be made out of milk from cow's milk and is typically pasteurized during processing. Similarly, Pecorino Romano Cheese uses milk that is ewe's milk .

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, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

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, Pecorino Romano Cheese is described by a general flavor of sharp, salty and notes of bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. The aroma is not specified..

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, Pecorino Romano Cheese features a color that is 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 it uses microbial rennet. Similarly, the rind of Pecorino Romano Cheese is pale yellow to brown or black, with rennet type 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
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
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