This homemade Boursin cheese recipe is made with staples I always keep on hand. It’s a simple blend of cream cheese and butter seasoned with dried herbs and a touch of Parmesan cheese. It truly tastes just like the real thing and has saved me on many occasions! A scoop of this cheese really elevates any dish!
Tips for Success
Authentic Boursin is made from Gournay cheese, which is similar to cream cheese but crumblier. I approximate that soft, crumbly, spreadable texture by mixing cream cheese and butter. The base cheese mixture (butter and cream cheese) can be flavored with just about anything, so don’t limit yourself to just herbs!
How to Store
Store leftover Boursin cheese in an airtight container just large enough to hold the cheese. Squeeze out as much air as possible, then store in the refrigerator for up to 2 weeks. This Boursin cheese recipe is best enjoyed at room temperature, so let the cheese sit at room temperature for at least 30 minutes before enjoying. I do not recommend freezing this cream cheese spread.
Serving Suggestions
This homemade Boursin cheese recipe really shines as a dip, but that’s not where it ends. It adds tremendous flavor to mashed potatoes and pasta salads. It’s also great in place of the real thing in my spinach-stuffed chicken breast, creamy basil chicken skillet, hot onion dip, and Boursin chicken roll ups.
How to Make Boursin Cheese Step by Step
Beat the Cream Cheese and Butter: In the bowl of a stand mixer, combine 16 ounces (2 bricks) of cream cheese and 8 ounces of unsalted butter; mix well. Add the Herbs and Parmesan: Add ½ teaspoon of kosher salt, ½ teaspoon of garlic powder, 3 tablespoons of freshly grated Parmesan cheese, 1 teaspoon of dried dill weed, ½ teaspoon of dried marjoram, ½ teaspoon of dried basil, ½ teaspoon of dried chives, ½ teaspoon of freshly ground black pepper, ¼ teaspoon of dried thyme, and 1 tablespoon of dried parsley and mix well. Season to taste.
