Homemade Boursin Cheese
I love Boursin cheese but man is it some expensive stuff!
When I lived overseas in Turkey I couldn’t get it all the time so I tried my hand at making my own to serve at dinner parties {and just to snack on for myself}. A friend gave me her recipe that I used to use and it’s long gone. Twenty years later I am still playing in the kitchen to make my own Boursin cheese by using various recipes from food sites.
What is Boursin cheese?
Boursin [buʁsɛ̃] is a trademarked brand of Gournay cheese. It is a soft creamy cheese available in a variety of flavors, with a flavor and texture somewhat similar to cream cheese.
Boursin cheese was first developed in 1963 by François Boursin in Normandy, and at one time was produced exclusively in Croisy-Sur-Eure, France, by the Boursin company. In 1990, the Boursin name was acquired by Unilever who sold it to Groupe Bel in November 2007 for 400 million euros. The cheese is still produced in the United States for North American distribution by Unilever.
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According to the Boursin website, the ingredients are:
Ingredients: Pasteurized cultured milk and cream, buttermilk, salt, carob bean, xanthan and guar gums, garlic, spices, onion*, sorbic acid (to protect flavor). Contains milk. *Dried
Oh yes, those SPICES… which ones could they be referring to?
Time to play!
But be warned…I like mine with a little more punch than others so you may want to watch the herbs and taste to ensure it’s not too much for your taste. Also, I like mine after the flavors have melded together so I will store mine overnight before smearing over a cracker.
Almost all of the recipes start with the same base… cream cheese and butter {you can’t go wrong there!}. And then they vary with the herbs and quantity used. Almost all call for dried herbs and I prefer to use fresh my herb garden.
When making this recipe I will play around with fresh vs. dried herbs and since my little garden has everything I need, I will a few fresh items.
I love living in Las Vegas as it is almost December and my herb garden jungle is still growing strong!
When I make this I add more chives, parsley, and dill than others since I feel that gives it more flavor than the other herbs.
When recipes call for a clove of garlic I always go for the big ones! I use one large clove but I taste it as I make it because sometimes it might be weak and I will toss in another.
This recipe is perfect to use to add to Boursin recipes because it is so cheap to make. Come back later and see which dishes we are using our homemade Boursin cheese with.
Boursin Cheese Recipe
Boursin Cheese
Ingredients
- 8 ounces butter, salted {softened to room temperature}
- 16 ounces cream cheese {at room temperature}
- 1 tablespoon lemon juice, fresh
- 1 large garlic clove, grated
- 2 teaspoons chives, fresh & minced
- 2 teaspoons flat leaf parsley, fresh & minced
- 2 teaspoons dill weed, fresh & minced
- 1 teaspoon oregano, fresh & minced
- 1 teaspoon basil, fresh & minced
- 1 teaspoon thyme, fresh & minced
- 1/4 teaspoon black pepper
Instructions
- Once butter and cheese are at room temperature add to medium bowl and mix well
- Grate the garlic into the mixture
- Blend the herbs into the cheese / butter mixture
- Add to container and chill to allow the flavors to meld
Boursin Cheese
Buster helping with the food styling, lighting, and photography of this Homemade Boursin Cheese. Okay, not really… it was all me.
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