All Comparisons

Boursin Cheese vs Ricotta 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.

Ricotta Cheese

Ricotta is a soft Italian cheese made from the whey left over from the production of other cheeses, primarily sheep, cow, goat, or buffalo milk. It has a creamy texture and a mild, sweet flavor, making it versatile for both savory dishes, like lasagna and ravioli, and sweet dishes, such as cheesecakes and cannoli.

Comparing the Two Cheeses

Milk Type and Treatment

Boursin Cheese is made with cow milk that is typically pasteurized. Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown.

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". Ricotta Cheese has a fat content of varies and a moisture content of low. Ricotta's texture can be described as "soft, moist".

Flavor and Aroma

Boursin Cheese has a garlic and herbs, pepper, or shallots and chive flavor. Boursin's aroma can be described as "mild". Ricotta Cheese has a sweet, slightly creamy flavor. Ricotta's aroma can be described as "mild".

Appearance and Aging

Boursin Cheese's appearance is colored white , is available in foil-wrapped portions and is aged fresh (not aged) . Ricotta Cheese has a color of 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 uses microbial rennet. Ricotta Cheese's rind is described as none , with animal or microbial rennet.

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
Aroma Mild Mild
Colors White White
Forms Foil-wrapped portions Grainy soft mass
Age Fresh (not aged) Fresh
Rennet Type Microbial Animal or Microbial