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Homemade Boursin Cheese Recipe

boursin cheese and crackers
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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 scale

Makes:

Servings: 8 ounces

Takes:

Prep Time: 10 minutes
Aging Time: 4 hours

Ingredients

US Customary - Metric
  • 8 ounces cream cheese (you can use low fat)
  • ½ teaspoon garlic powder
  • ⅛ teaspoon Morton Coarse Kosher Salt
  • ¼ teaspoon finely ground black pepper
  • 2 teaspoons fines herbes
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.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

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.