Homemade Boursin Cheese
Posted: 04/19/23
Updated: 04/20/23
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This Boursin cheese recipe is a true copycat of deliciously creamy, herby Boursin, but homemade with only a few simple ingredients! I reverse-engineered this recipe and have been perfecting it for years. Making Boursin at home is cheaper and somehow even more delicious than buying it at the store.
🧀 What Makes This Recipe So Good
- It’s no secret. I can admit it. I. Love. Boursin. I mean, I’ve dedicated multiple (not sponsored!) recipes here and on our sister site to the soft French Gournay cheese. Boursin mashed potatoes to Boursin scrambled eggs, a creamy Boursin chicken to elaborate cheese-focused charcuterie boards. If you’ve ever had it, you understand my obsession. It’s crumbly and creamy, savory and rich, and the versatility? Unparalleled.
- This homemade Boursin recipe captures all the delicious qualities of the store-bought version, giving you an easy, DIY cheese spread that comes together in less than 10 minutes using less than 10 ingredients. There’s not even any cooking involved.
- Another plus? Homemade Boursin cheese is a fantastic budget-friendly alternative to store-bought Boursin. Here in Memphis, a 5-ounce wheel of Boursin is around $6.50 before tax right now. Or, y’know. I could spend roughly the same amount of money (or less) and end up with 24 ounces of homemade Boursin instead. That’s a no brainer, right? Right.
👩🏼🍳 Chef’s Tips
- If you can, prepare your homemade Boursin at least a few hours in advance, then let it chill in the fridge until you’re ready to enjoy it. As it sits, the ingredients meld and the flavors deepen, becoming richer and more vibrant than right after it’s made. From there, you can use it chilled, serve it as a dip at room temperature, or let it soften and then incorporate it into a savory recipe.
- Our Boursin cheese recipe calls for dried herbes fines, which is a blend of dried herbs sort of like herbes de provence. You should be able to find dried herbes fines at your everyday grocery store, but if you can’t, you can absolutely make your own blend instead. It’s so easy! Just mix together equal amounts of dried parsley, dried chives, dried tarragon, and dried chervil. Mix them well so they’re as blended as possible, then add 2 teaspoons of the blend to the butter and cream cheese mixture.
- Refrigerate your homemade Boursin in an airtight container that’s roughly the same size as the amount of Boursin you made. When stored properly, the cheese spread can keep up to 2 weeks. If you want to go the extra mile presentation-wise, use an ice cream scoop with release handle to scoop the prepared Boursin into the container or your serving bowl.
🧄 Flavor Variations
Think of this as an intro to homemade Boursin. A gateway Boursin cheese recipe, if you will.
As-is, this recipe is a dupe for the garlic & fine herbs variety, but that’s just the beginning of the creamy, crumbly possibilities. Feel free to change up the seasonings to recreate your favorite flavor of Boursin at home.
- Mix in caramelized diced onions.
- Replace the garlic and herb blend with basil or minced shallots and chives.
- Whip up a chimichurri Boursin copycat using this base, garlic, cilantro, red pepper flakes, and parsley.
- Toss in chopped figs and a drizzle of balsamic.
- Opt for a sweeter spread similar to our churro dip, using cinnamon and brown sugar.
- During the holidays, give it a seasonal makeover with dried cranberries, a little honey, and a touch of fresh rosemary. Feel free to mix in toasted pecans for extra flair.
🫕 Cheesy Recipes You’ll Fall in Love With
- Cheesy Chicken Broccoli Rice Casserole
- Lobster Mac and Cheese
- Cheesy Roasted Asparagus
- Baked Ziti Pasta
- Baked Brie and Steak Cheese Fries
- Easy Cheesy Salsa Chicken
Homemade Boursin Cheese Recipe
Five ingredients, totally delicious, and so easy to throw together. Perfect for last-minute entertaining, snacking, or to use in other recipes.
servings
Ingredients
For the Homemade Boursin
- 2-3 cloves garlic peeled
- 2 4-ounce sticks unsalted butter 8 ounces total, at room temperature
- 2 8-ounce blocks full-fat cream cheese 16 ounces total, at room temperature
- 3 tablespoons grated fresh parmesan see Notes
- 1 pinch salt plus more to taste
- 1 pinch freshly ground black pepper or white pepper, plus more to taste
- 2 teaspoons dried fines herbes plus more to taste, see Notes
Serving Suggestions (All Optional)
- crostini or crusty bread
- vegetables celery sticks, carrots, roasted broccoli, etc.
- potato chips or buttery crackers
Equipment
- Food processor
- Silicone spatula
- serving bowl or airtight container
Instructions
- Add 2-3 cloves garlic to food processor bowl. Secure lid on food processor and pulse until garlic is just minced.
- Add 2 4-ounce sticks unsalted butter, 2 8-ounce blocks full-fat cream cheese, 3 tablespoons grated fresh parmesan, 1 pinch salt, and 1 pinch freshly ground black pepper to food processor.
- Rub 2 teaspoons dried fines herbes between fingers, then sprinkle herbs into food processor. Secure lid on food processor and pulse until mixture is smooth.
- Once ingredients are combined and mixture is smooth, taste mixture and adjust seasonings, adding more fines herbes, salt, and/or pepper as desired. Pulse mixture again after adjusting seasonings to fully incorporate added ingredients.
- Transfer homemade Boursin to serving bowl and serve immediately with crostini, vegetables, potato chips, or dipping vessels of choice. Alternately, transfer mixture to airtight container and refrigerate until ready to serve or use in other recipes.
Notes
- Parmesan: For the best flavor and the best results, grate your own parmesan cheese from a block of parmesan. Pre-grated parmesan contains added starches and fillers to prevent clumping. Those additives can affect the flavor of the cheese, and can keep the cheese from melting properly if you use this Boursin in a recipe that requires heating.
- Dried Fines Herbes: Fines herbes is an herb blend, sort of like herbes de provence. If you can’t find it at your grocery store, you can mix together equal parts dried parsley, dried chives, dried tarragon, and dried chervil.
- Amount of Seasoning: I typically use a little more than 2 teaspoons of dried fines herbes, but everyone’s taste buds (and herb blends) are different. I recommend starting out with just 2 teaspoons, then adding more to taste if desired.
Nutrition Information
Serving Size: 1serving, Calories: 412kcal, Protein: 5g, Fat: 44g, Saturated Fat: 27g, Trans Fat: 1g, Cholesterol: 122mg, Sodium: 258mg, Potassium: 14mg, Total Carbs: 2g, Fiber: 0.1g, Sugar: 0.04g, Net Carbs: 2g, Vitamin A: 733IU, Vitamin C: 0.4mg, Calcium: 75mg, Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Recipe calls for fine herbs- since not capitalized I assume this is not a brand name. I assume this is a mixture, but mot sure what is in the mixture.
So excited to have a recipe for this, but now I need to purchase the ingredients. Any help would be appreciated
Hey, Gary! It actually calls for “dried fines herbes“. That’s a specific dried herb blend you’d find in the seasoning aisle. It’s sort of like herbes de Provence.