, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Boursin Cheese vs Pepato Cheese
Boursin Cheese
Pepato Cheese
In this article, we'll explore the answers to the most common questions about Boursin Cheese and Pepato Cheese, including:
- "What is the difference between Boursin Cheese and Pepato Cheese?"
- "Is Boursin Cheese and Pepato Cheese the same?"
- "How does Boursin Cheese compare to Pepato Cheese cheese?"
- "How does the taste of Boursin Cheese compare to Pepato Cheese?"
- "Is Boursin Cheese or Pepato 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.
Pepato Cheese Overview
Pepato is a variety of Pecorino that is studded with whole peppercorns, adding a spicy kick to the otherwise nutty and salty flavor of the sheep's milk cheese. This hard, granular cheese is excellent for grating over dishes to add depth and a peppery zest.
Comparing the Two Cheeses
Country of Origin
Boursin Cheese comes from France. Pepato Cheese originated from Italy.
Milk Type and Treatment
Boursin Cheese is made with cow milk that is typically pasteurized. Pepato Cheese is made with sheep milk that is typically unpasteurized.
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". Pepato's texture can be described as "semi-hard, artisan".
Taste and Aroma
Boursin Cheese has a garlic and herbs, pepper, or shallots and chive taste. Boursin's aroma can be described as "mild". Pepato Cheese has a salty, spicy taste. Pepato's aroma can be described as "spicy".
Appearance and Aging
Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Pepato Cheese has a color of straw .
Rind and Rennet Type
Boursin Cheese's rind is described as none and uses microbial rennet. Pepato Cheese's rind is described as natural .
Ranking
Boursin is ranked #121 out of 996 types based on community views. Pepato is ranked #188 out of 996 types based on community views.
Side-by-Side Comparison Table
| Boursin Cheese | Pepato Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Normandy | Not Specified |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Fat Content | High | Not Specified |
| Moisture Content | Low | Not Specified |
| Rind | None | Natural |
| Texture | Soft and creamy | Semi-hard, artisan |
| Taste | Garlic and herbs, pepper, or shallots and chive | Salty, spicy |
| Aroma | Mild | Spicy |
| Colors | White | Straw |
| Forms | Foil-wrapped portions | Not Specified |
| Age | Fresh (not aged) | Not Specified |
| Rennet Type | Microbial | Not Specified |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Boursin. But if you enjoy a semi-hard, artisan consistency, Pepato might be the better pick. Boursin has a garlic and herbs, pepper, or shallots and chive taste, making it great for various dishes. Meanwhile, Pepato offers a salty, spicy profile, ideal for different meals.
