All Comparisons

Ricotta Cheese vs Boursin Cheese

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.

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.

Comparing the Two Cheeses

Milk Type and Treatment

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

Composition and Texture

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

Flavor and Aroma

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

Appearance and Aging

Ricotta Cheese's appearance is colored white , is available in grainy soft mass and is aged fresh . Boursin Cheese has a color of white , comes in foil-wrapped portions and has an aging period of fresh (not aged) .

Rind and Rennet Type

Ricotta Cheese's rind is described as none and uses animal or microbial rennet. Boursin Cheese's rind is described as none , with microbial rennet.

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