This simple cheese spread will disappear faster than you can make more!
If you haven’t tasted Boursin® or Rondelé®, you’re missing something. They are both spreadable cow’s milk creamy cheeses that comes in several flavors. They’re great as a spread on a crusty baguette or on crackers or stuffed into jalapeño poppers. They’re also wonderful as a sauce spread on a pizza crust for white pizza, dolloped on a hot steak or asparagus, or mixed into mashed potatoes. You can buy Boursin and Rondele in many groceries, but it is fairly easy to make your own homemade version for a fraction of the cost.
Homemade Boursin Cheese Recipe
Rate this RecipeIf you're a fan of store bought Boursin cheese spread, then you'll love this homemade version. This recipe is for my favorite flavor: garlic and herb. Or switch it up to make combos like chives and basil or shallots and mint. Or take the short short cut: Use Simon & Garfunkel rub and blend it in with a little salt.
Ingredients
Method
- Prep. Let the cheese sit at room temp for about an hour to make it easy to mix. Low fat or spreadable cream cheese are easy to work in 15 minutes or less. Or microwave it for 10 seconds to soften it.
- Blend in the seasonings with a fork. Let it age in the fridge for 4 hours or more if possible. This allows the oil-soluble flavors in the herbs to be extracted and marry with the cheese.
- Serve. It is easier to spread on breads and crackers at room temperature. If there is any left over, plop it onto some plastic wrap and roll it into a ball or cylinder with the plastic tight against it and refrigerate. It'll last at least a week.
Notes
Optional. Add 1/2 teaspoon chipotle powder.
About the herbs. Fines herbes is a classic mix you can buy in a bottle. It contains parsley, chives, tarragon, chervil, and occasionally marjoram.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Why We Require You To Sign In Before You Can Post Comments
Before you can post a comment or question you must sign into our commenting partner, Disqus. This is helps make sure everyone hanging around the grill is civil. We do not tolerate nastiness, racism, porn, inappropriate language, or attacks on others. All comments are the property of AmazingRibs.com and we reserve the right to quote them, edit them, delete them, and block people from making future comments.
Please leave comments and questions on the page devoted to the same subject so others can see them and our answers when they are reading about that subject. You must enable JavaScript to use the comments section, and you must accept cookies to post comments. Note that the software that runs Disqus is different from the Pitmaster Club so members need to sign into that separately.
Moderators