Homemade Boursin

This has been a great year. I have made many magnificent discoveries. One of the most bittersweet was Boursin cheese; it was the most delicious cheese, but how often cost I afford the price tag of $24 per pound.  Then, I discovered how to make my own at home, and today I happened to have all the extra herbs already in my kitchen.

Homemade Boursin and crackers; a delicious snack.

I 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 become soft and work it’s way free. The recipe yields 8-1/2 ounces.


  1. I harvested the last of this season’s chives. So I will need to wait until spring before I will have more home-grown. I reject the tendency of supermarkets to prepackage “fresh” herbs into plastic containers. Until springtime, I will probably substitute shallot for the chives.
  2. Since I already had all the herbs, I only spent 99-cents for the 8-ounces of Philadelphia cream cheese.

Rating: 5-star.
Cost: 99-cents for 8-1/2 ounces.
How much work? Low.
How big of a mess?  Low.
Started: 9:00 am Ready to eat at:  1:10 pm.

2 Responses to Homemade Boursin

  1. Foodiewife says:

    You are a woman after my own heart. I grown my own herbs and perish the thought of buying that plastic wrapped stuff, too. It kills me to buy tomatoes, but there I have to buy what looks good. I love my tomatoes too much. Back to the Boursin. It never occurred to me that I can make it. Yes!!!!!!

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