Homemade Boursin Cheese

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!

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5 from 1 vote
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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*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 15mg 5%
Sodium 45mg 2%
Potassium 22mg 1%
Vitamin A 4.5%
Vitamin C 0.7%
Calcium 1.5%
Iron 0.6%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Gluten free Low carb Primal Recipes Spreads Vegetarian
9 Comments
  1. 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

    1. 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 🙂

  2. 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.

    1. 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!

  3. 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!!

  4. 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!

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