Save Money By Mixing Up Boursin And Rondelé Cheese Spread At Home

By:

Meathead

boursin cheese package

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


boursin cheese and crackers
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.74 from 38 votes
If 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.

Serve With: Pinot Noir.


Course: Appetizer, Sauces and Condiments, Side Dish, Snack
Cuisine: American, French
Difficulty: Easy

Makes:

Servings: 8 ounces

Takes:

Prep Time: 10 minutes
Aging Time: 4 hours

Ingredients

  • 8 ounces cream cheese (you can use low fat)
  • ½ teaspoon garlic powder
  • teaspoon Morton coarse kosher salt
  • ¼ teaspoon finely ground black pepper
  • 2 teaspoons fines herbes
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.

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.

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Published On: 5/21/2013 Last Modified: 4/16/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.


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