Homemade Boursin Cheese

I ate Boursin Cheese for the first time this week; it is truly delicious. If it didn’t cost $24/lb I would not hesitate to buy it every day. After some research on the internet, I found that my high esteem for the cheese (and sadness at the high price tag) was a common theme. Unfortunately, I think I will rarely have the extra money to spend on mere cheese.

So, just as any cook worth his salt, I set out to create something just as delicious. The best news is that it cost just $2/lb to make. So long France, hello Philly.

Takes just minutes to prepare, but saves you $22/lb.

Recipe for Homemade Boursin-Style Cheese:

8 ounces cream cheese
1 tablespoons whipping cream (or half-and-half)
2-3 clove garlic, crushed
2 tablespoon fresh parsley, minced
1 tablespoon fresh chives, minced
1 sprig thyme, minced
1 teaspoon basil
1/2 teaspoon lemon pepper (not salt added)
A pinch salt (skip if your going to put them on salted crackers)

  • Let cream cheese soften on counter for 60 minutes, or microwave it for 20 seconds.
  • Beat all ingredients except in small mixer bowl on medium speed until smooth, about 3 minutes.
  • Pat into round, flat shape, or line round can or container with plastic wrap, press and cover.
  • Age at least 4 hours, but the flavor is better if you make it a few days ahead.
  • Refrigerate covered up to 2 weeks. Serve at room temperature.

I am in the process of growing parsley, chives and basil, but it was still too young to use today. I had most of the herbs already in my fridge.


  1. The texture of the Faux Boursin is not as crumbly as the real thing. Still, as it will likely be spread upon something, the more spreadable texture is not a problem.
  2. At first I thought about making a close-or-exact replica. But after my first batch with the above recipe, I realized that this is equally delicious but not an exact copy.
  3. The $1.20 cost is because I already had the herbs in my fridge. Had I had to buy the parsley, basil and Chives it would more.

Rating: 5-star.
Cost: $1.20 for 1/2 pound.
How much work? Low.
How big of a mess?  Low.
Started: 4:00 pm Ready:  4:10.

One Response to Homemade Boursin Cheese

  1. […] used the same recipe as before. It is here. A few notes: when mixing using the hand-mixed the cream cheese will get stuck, eventually it will […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 395 other followers

%d bloggers like this: