Have you ever picked up that modern cheese at the store and thought about the price? That small package costs quite a bit. But here’s good news. You can make it at home. And it’s actually simple.
This easy Boursin cheese recipe will save you money. It tastes just like the store version. Maybe even better. Plus, you’ll feel proud serving something you made yourself.
What Makes Boursin Cheese So Special?
Boursin is a soft, creamy cheese from France. Classic Boursin contains dried garlic, salt, white pepper, parsley, and chives. The texture is smooth and spreadable. The flavour hits you with garlic and herbs in every bite.
This cheese works for so many occasions. Spread it on crackers for a quick snack. Add it to pasta for a creamy sauce. Stuff it inside chicken breasts for dinner. The options never end.
The store-bought version costs a lot. A single package can set you back eight to twelve dollars. That’s crazy expensive for something you can make at home for a fraction of the price.
What You Need (Ingredients and Yield)
This is a single-tub batch. It serves 6 to 8 as a spread.
Ingredients
- 8 ounces (225 g) full-fat cream cheese
- 2 ounces (56 g) unsalted butter
- 2 tablespoons grated Parmesan or Pecorino (optional for depth)
- 1 medium garlic clove, minced or 1/2 teaspoon garlic paste
- 2 tablespoons fresh parsley, chopped fine
- 1 tablespoon fresh chives, chopped fine
- 1/2 teaspoon white pepper or black pepper to taste
- 1 teaspoon lemon juice or 1/2 teaspoon white wine vinegar (for a little tang)
- 1/4 teaspoon fine salt or to taste
Tools
- Bowl and spatula or food processor
- Small knife and board for chopping herbs
- Airtight container for storage
The Easy Boursin Cheese Recipe (Step-by-Step)
1. Soften the dairy
Leave the cream cheese and butter out for 30 to 60 minutes. They must be soft. Soft dairy blends smoothly with no lumps.
2. Prep the herbs and garlic
Wash herbs. Dry them well on a towel. Chop very fine. Mince the garlic small. Fresh herbs give the best flavor. If you must use dried herbs, use half the amount.
3. Mix the base
Put cream cheese and butter in a bowl. Use a fork or a hand mixer. Beat until smooth. If you use a food processor, you will get a very silky texture. Stop and scrape the sides.
4. Add cheese and acid
Stir in the grated Parmesan if using. Add the lemon juice or vinegar. This adds a subtle tang that mimics the store version. Mix again until even. Live Eat Learn
5. Fold in herbs and garlic
Add the garlic, then the chopped herbs. Add white pepper and salt. Fold gently so the herbs stay bright. Taste. Add more salt or lemon if you want.
6. Chill to set
Put the mix into a small bowl or shape it into a log on plastic wrap. Cover and chill for at least 1 hour. Chilling helps the flavors blend and the cheese firms a little. Many cooks find that a few hours or overnight is best. Sunday Table
7. Serve
Bring to room temperature for 10 to 20 minutes before serving. Softened Boursin spreads easily and tastes brighter at room temperature.
Quick Notes on Texture and Taste
- If the cheese is too firm, add 1 teaspoon of cream or milk and stir.
- If it is too soft, chill longer.
- If garlic is too strong, try roasting the garlic first for a milder, sweeter taste.
- Adjust herbs to your taste. Classic is parsley and chives. You can add dill or thyme.
Read Also: The Perfect Baked Tofu Recipe for Beginners
Tips From Tested Recipes and Research
- Many copycat recipes use cream cheese plus butter or cream for richness. This gives a texture like store Boursin.
- Use white pepper, not black pepper, if you want the look to match the classic tub. White pepper is milder and shows less
- Fresh herbs are brighter. Dried herbs are fine, but use less.
- Let the mix rest in the fridge so the flavours join. Some recipes say 1 hour. Some say overnight. I prefer at least one hour.
Storage and Safety (Very Important)
Store homemade Boursin in an airtight container. Keep it cold in the fridge. Homemade boursin will last up to about two weeks if the ingredients are fresh and handled well. Do not leave it out for many hours.
Do not wrap soft cheese tightly in plastic wrap for long term. Plastic can trap moisture and lead to quick spoilage.
Use a small airtight container or place a sheet of parchment between the cheese and the lid. This keeps it fresh and stops weird fridge smells.
Ways to improve and vary the recipe
- Garlic and herb mix: Change the herb mix to basil and tarragon for a sweeter note. Add a little lemon zest for freshness.
- For less fat: Use one part full-fat cream cheese and one part plain Greek yogurt strained. Flavour will be tangier and lighter.
- For a dairy free version: Make a cashew cream base. Soak 1 cup raw cashews for 4 hours. Blend with 2 to 3 tablespoons lemon juice, 1 tablespoon oil, a pinch of salt and the herbs. Chill to firm. This makes a good vegan boursin.
- For depth: Add 1 tablespoon of finely grated aged cheese such as Parmesan. It gives a savoury lift.
Serving ideas
- Spread on toasted bread or crackers.
- Use as a dip for raw veg like carrots and cucumber.
- Toss a spoonful into hot pasta for a quick cream sauce.
- Fill mushrooms or chicken breasts for a tasty main.
- Dollop on baked potatoes.
Troubleshooting common problems
- Too salty: Add plain cream cheese or a little unsalted cream to dilute.
- Not tangy enough: Add a little more lemon juice or a splash of white wine vinegar. Add it slowly and taste.
- Herbs taste dull: Chop them finer or use more. Fresh herbs taste better than dried.
- Runs or is too soft: Chill in fridge for 30 to 60 minutes. If it is still soft, add a small bit of cream cheese to firm it.
Final thoughts and a quick recipe card
This easy Boursin cheese recipe is quick to make. It uses simple pantry items. It is fresh and bright. It works for parties and snacks. You can change the herbs and garlic levels to make it your own.
Store it well and it will keep for days. Commercial Boursin dates back to 1957, and the store tubs use cultured dairy and herbs. Making your own lets you skip preservatives and tune the taste. For more recipe, visit Modern Food Catering.
