Homemade Boursin-Style Cheese

Homemade Boursin-Style Cheese recipe, herb boursin recipe, boursin cheese recipe, boursin-style cheese recipe

Homemade Boursin-Style Cheese

Do you want to fancy up a party? How about having a great snacking cheese? What about something wonderful to put in scrambled eggs, or on a bagel, or atop grilled meats? Well, here you go then! This is a homemade Boursin-Style Cheese recipe that costs a fraction of the price stores charge for a teeny tiny tub; it makes a bunch; it freezes well, too!  

For years and years I threw a holiday party that was considered by some to be the holiday party each year. Eventually, the number of people attending was about 85 and I did all of the cooking and preparations myself. One of the reasons people loved to attend this party was I really went all out with the food.

What they didn’t know was that I cheated. I’m a firm believer in cheating at every opportunity…with food that is (or with calculating tippet size for my fly fishing students…but that’s another story all-together). This recipe is a perfect example of what I consider cheating with food.

Most people know that one of those teeny tiny tubs of Boursin cheese costs a bundle. And I mean they are tiny….around 5 ounces. Having enough Boursin cheese for 85 people would cost a fortune! So, when people go to a party where there is an enormous bowl of Boursin cheese….they think you’ve really broken the bank!

Except, you don’t have to do that! You can make a Boursin-style cheese yourself! For mere pennies! And Boursin cheese can be used in so many ways! And…best of all…it freezes really well. So you can make some up months before party season and have it ready. Or you can make some up and freeze it in small batches to always have some on hand.

Here are some examples of how I use Boursin cheese:

        • As a spread with crackers
        • As a dip for vegetables
        • Slathered on apple slices
        • As a spread on breakfast bagels
        • As a finishing “butter” on grilled meats
        • Mixed in with scrambled eggs
        • As a stuffing for chicken roulade
        • As a filling for puff pastry pinwheels (with nuts)

I could go on and on…but you get the picture. You won’t have any trouble at all finding ways to use it to liven up your food, too!

Since I’ve talked about cheating with food, here’s another one for you. If you don’t have all of the dry herbs on hand in your pantry for this recipe…use what you have! You could easily substitute an equal measure of Italian seasoning blend. It won’t be exactly the same, but it will still be delicious.

Also, how many times now have I told you that you need to make Garlic Confit? Well, add one more to the tally. Instead of raw garlic, I used two cloves of the garlic from my confit. While you can certainly use raw garlic, the roasted garlic from the confit really adds a more subtle flavour.

So…make this recipe…I have been using it since 1994. It’s tried and true. And it is delicious!

P~

4.9 from 7 reviews
Homemade Boursin-Style Cheese
 
Do you want to fancy up a party? How about having a great snacking cheese? What about something wonderful to put in scrambled eggs, or on a bagel, or atop grilled meats? Well, here you go then! This is a homemade Boursin-Style Cheese recipe that costs a fraction of the price stores charge for a teeny tiny tub; it makes a bunch; it freezes well, too!
Author:
Recipe type: Dip/Spread
Ingredients
  • 1- 8 ounce package cream cheese, room temperature
  • 8 tablespoons butter (real butter- this is one stick or ½ cup), room temperature
  • 1 small clove garlic (if using raw- 2 cloves if using roasted garlic)
  • ½ teaspoon dry oregano leaves
  • ⅛ teaspoon dry basil leaves
  • ⅛ teaspoon dry dill weed
  • ⅛ teaspoon dry marjoram leaves
  • ⅛ teaspoon dry thyme leaves
  • ⅛ teaspoon dry chives
  • ⅛ teaspoon ground black pepper
Instructions
  1. Place all of the ingredient into the bowl of a food processor, or use an electric mixer with a whip attachment.
  2. Whip thoroughly until smooth and fluffy.
  3. Place in an airtight container to refrigerate for a couple of weeks, or freeze for up to 4 months.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Appetizers, Condiments, Dips and Spreads, Holiday Cooking, Snacks. Bookmark the permalink.

19 Responses to Homemade Boursin-Style Cheese

  1. er-mah-gerd….. I LOVE boursin 🙂 so versatile and sooo, so tasty!

  2. Pingback: Pesto Torte (Fun Food Friday) | The Saucy Southerner

  3. Lami says:

    This recipe is delicious, especially on Triscuits, but it’s not quite the same as original Boursin cheese on steaks. I do think it’s as close as we’re gonna get though! It’s absolutely delicious! I make this often, and even if you’re missing some of the dried herbs, it still tastes great!

  4. jan w. says:

    i’m lazy! i use italian herb blend. to really kick it up, try a capful or two of key lime juice and a little fresh parsley!

    i doubled (tripled?) this recipe for a BIG gathering at txgiving one year. there was none left to take home… 🙁

  5. Judy Radtka says:

    I add a little dry white wine .It this the cream cheese a little and add a distinctive flair.

  6. Sharon says:

    Great recipe! The best one I’ve seen so far. I think that “certain something” that people say is missing from this might be dehydrated onion flakes! They’re available in many small and big-box stores that sell jars of spices. Pulverize a small quantity in a spice grinder and blend it in. This seems to be the underlying nuance that I long ago pinpointed in the commercial Boursin. Try it! Folks should be forewarned that once they start making their own Boursin the supermarket version will taste very artificial. There will be no going back! Bon Appetit!

    • Sharon, I love your idea! I will definitely try it the next time I make Boursin. And you’re right…once you make it yourself, there really is no going back to those tiny, expensive containers! Thank you so much for taking the time to comment. P~

  7. Hannah says:

    Do you not add any salt?

  8. Aly says:

    Idea for you: 1 sheet Puff Pastry, 4 small chicken breasts, 1 c. boursin cheese. Roll out puff pastry to a square and cut into 4 equal squares. Put a dollop of the cheese in center of each square. Salt and pepper the breast and place on the cheese. Eggwash edges and fold over to center and seal. flip so seam is on bottom and place on parchment sheetpan. Brush with egg and cut 1-2 vent holes. Bake 375 F in lower 1/2 oven until thermometer reads 160 F. Let sit 5-10 min then serve. My Mom made homemade Boursin all the time when we were kids. So easy A french chef called Boursin the French version of velveeta, everyone in France has one in their refrig. I get 3 pks at Costco and always have in my freezer.

  9. Gillian says:

    This recipe is outstanding. I have tried a few and this is one of my favorites. For my taste though I didnt care for the fresh garlic. I am keeping this recipe but I will swap out the fresh for garlic powder plus add some salt. Oh yeah, I also use half the butter because it was just too much for our tastes. Still came out nice. thanks for sharing.

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