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Boursin Cheese vs Ricotta Cheese

Origin and Certification

Boursin Cheese originates from France, specifically from Normandy. It is not classified as a protected cheese. Ricotta 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, Ricotta Cheese uses milk that is cow's, sheep's, buffalo's and is typically whey 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, Ricotta Cheese shows that it has a fat content of varies and a moisture content of high. The texture is described as soft, moist.

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, Ricotta Cheese is described by a general flavor of sweet, slightly creamy and notes of depending on milk source. 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, Ricotta Cheese features a color that is white, comes in grainy soft mass, and has an aging period of fresh.

Rind and Rennet Type

Boursin Cheese's rind is described as none, and it uses microbial rennet. Similarly, the rind of Ricotta Cheese is none, with rennet type animal or microbial.

Boursin Cheese Ricotta Cheese
Country of Origin France Italy
Specific Origin Normandy
Milk Type Cow's milk Cow's, Sheep's, Buffalo's
Milk Treatment Pasteurized Whey
Fat Content High Varies
Moisture Content Low High
Rind None None
Texture Soft and creamy Soft, moist
Flavor Garlic and herbs, pepper, or shallots and chive Sweet, slightly creamy
Flavor Notes Fresh, with added flavors like garlic, herbs, pepper, or shallots and chive Depending on milk source
Aroma Mild Mild
Colors White White
Forms Foil-wrapped portions Grainy soft mass
Age Fresh (not aged) Fresh
Rennet Type Microbial Animal or Microbial