• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Not Enough Cinnamon
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home / Recipes / Gluten free / Homemade Boursin Cheese

    Homemade Boursin Cheese

    Published on Jan 18, 2014 · Last updated on Aug 15, 2018 · 11 Comments

    323 shares
    Jump to Recipe
    Homemade Boursin Cheese - Pin

    Try my recipe for Homemade Boursin Cheese - a popular French cheese spread, flecked with fines herbes and minced garlic. It's so simple to make, cheaper than the store-bought version and it tastes great on a fresh baguette!Homemade Boursin Cheese served in a small white bowl on a kitchen towel next to a small blackboard with the word boursin written on it

    If everything goes as planned, I'll be in Paris when you read this. And by that I don't mean that my plane could potentially crash or anything - I'm rather optimist when I fly.

    I scheduled this post for Homemade Boursin Cheese to be automatically posted while I'm in the plane/with no internet connexion and most of the time, WordPress fails me on that. I guess it'll be a surprise!

    I thought it would be appropriate to post a recipe for a French cheese spread precisely when I'm on vacation in France. In my opinion, French cheeses are glorious - and I don't think I'm being biased here, am I?

    There are so many different kinds, every region has its own cheese variety, and they pretty much all taste amazing.

    Homemade Boursin Cheese spread onto a slice of baguette with one bite taken out the front

    In Sydney, you can find some good cheese, including French cheese, but they often are on the expensive side. The other day, I was excited to see some Boursin on the shelves but a little bit less excited by the price.

    In France, Boursin is really cheap and common. It's an everyday cheese, not the kind you eat on special occasions. It's clearly not the case in Australia so I decided to try my luck with Homemade Boursin.

    The ingredient list for homemade Boursin cheese is very short and it's dead simple as well as cheap to make. My version doesn't have quite the same crumbly texture as the original but the taste of my homemade Boursin is very similar to the cheese spread you'd buy in France!

    I really wish I could make more French cheese spreads at home but homemade Boursin is certainly a great starting point!

    Homemade Boursin Cheese sprinkled with chopped chives served in a small white bowl

    If you tried this recipe for Homemade Boursin Cheese, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

    Homemade Boursin Cheese - Pin
    5 from 2 votes
    Print

    Homemade Boursin Cheese

    Try my recipe for Homemade Boursin Cheese - a popular French cheese spread, beautifully flecked with fines herbes and minced garlic. It's so simple to make, cheaper than the store-bought version and it tastes gorgeous on a fresh baguette, paired with salmon!

    Course Side Dish, Snack, Treat
    Cuisine French
    Keyword #easyappetizer, appetizer, cheap, cheese, cream cheese, entertaining, French, spread
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 16 tbsp - 1 cup
    Calories 49 kcal

    Ingredients

    • 8 oz Philadelphia Cream Cheese 250g, softened (one regular pack)
    • 1 small garlic clove minced
    • 1 tbsp fines herbes see below

    Fines Herbes:

    • 1 tbsp fresh parsley very finely chopped
    • 1 tbsp fresh chives very finely chopped
    • 1 tbsp fresh tarragon very finely chopped

    Instructions

    1. Soften cream cheese on the counter for about 30 minutes. 

    2. In the meantime, prepare the Fines Herbes: combine fresh parsley, chives and tarragon. Make sure your herbs are chopped very finely. Mince garlic.

    3. In the bowl of your food processor, combine cream cheese and garlic. Process until there are no garlic chunks remaining. Add one tablespoon of fines herbes and process until well combined.
    4. Transfer to a container and let sit in the fridge for a few hours before consuming.
    Nutrition Facts
    Homemade Boursin Cheese
    Amount Per Serving (1 tablespoon)
    Calories 49 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Cholesterol 15mg5%
    Sodium 45mg2%
    Potassium 22mg1%
    Vitamin A 225IU5%
    Vitamin C 0.6mg1%
    Calcium 15mg2%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Chicken Marbella
    Paleo Meatballs with Basil and Sun-Dried Tomatoes »
    323 shares
     

    Don't miss out on the good stuff!

    Sign up below to receive our weekly recipe digest. No spam, only the good stuff!

    Thank you for subscribing!

    Reader Interactions

    Comments

    1. vicky and ruth / may i have that recipe?

      January 20, 2014 at 3:42 am

      Have a great time in Paris! and enjoy your family. I love Paris. Thank you for sharing this home made Boursin recipe, it is so much cheaper to make it at home.

      Reply
      • marie

        January 29, 2014 at 5:16 am

        Thank you! 🙂

        Reply
    2. Amy Alt

      January 21, 2014 at 6:16 am

      oooh Boursin - it's so moreish isn't it? Have you seen the advert that goes "du pain, du vin, du Boursin!" ? Every time i eat it i say it over and over again in a very strong french accent 🙂 Great idea to make your own I love to melt it into a jacket potato which sounds like a bit of a strange combination but it's so delicious

      Reply
      • marie

        January 29, 2014 at 5:15 am

        Oh no it's a GREAT combination!! love it haha. This line is now famous in France but I had no idea the ad was running in the UK too! So funny 🙂

        Reply
    3. Susan

      May 14, 2014 at 12:01 pm

      I haven't eaten Boursin in years. Literally. But I'm really glad to have your recipe for it. I also find myself wondering how this recipe would work with chèvre? Might be worth trying.

      Reply
      • marie

        May 19, 2014 at 5:55 pm

        Chevre should be good too! I reckon the texture will be a bit different and the taste stronger but it sounds like a tasty variation!

        Reply
    4. Steve

      February 27, 2017 at 12:18 pm

      i spent years...talking about this recipe ...never could remember the name of it...until recently lol....but i knew it was a great one!!

      Reply
      • Marie

        February 27, 2017 at 1:34 pm

        Haha ENJOY then Steve!

        Reply
    5. 40A.

      August 15, 2018 at 9:39 pm

      I used to eat this all the time back when I was living in Europe!SOO GOOD! I gotta give this recipe a try next time we have company coming!

      Reply
    6. Michael

      May 25, 2020 at 6:26 pm

      Amazing! Easy peasy to make. Even easier to enjoy!

      Reply
      • Marie

        June 01, 2020 at 10:30 am

        Right?! haha. Glad you loved it Michael!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Footer

    About

    • About
    • Contact
    • Work with me
    • Subscribe
    • Privacy Policy

    Recipes

    • Main Dishes
    • Breakfast / Brunch
    • Salads
    • Chicken Recipes
    • Healthy Desserts
    • View All Recipes

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2012-2020 Not Enough Cinnamon. All rights reserved.