Faux Boursin


I used to buy an herbed cheese called Boursin. It’s good. It’s got great herby flavor, and is nice and spreadable on crackers.

Back when I catered, Boursin was prohibitively expensive to include in a cheese platter, being that I had to buy retail. So once when I wanted something similar for a catering gig, I got the idea to duplicate it, with great results.

I can’t tell you how much less expensive it is to make your own “Boursin” because I’ve never calculated it, but even more important than the economic aspect, the taste and texture are much improved.

I wrote down a recipe of what I did once, just so I could share it with my daughters, but the truth is, you really don’t need a recipe. It has a cream cheese base, but you can also add feta or goat cheese for a zingier flavor. The rest is garlic and herbs. For me, I like a mixture of fresh and dried herbs. And I always include parsley.

So see what you think.

Faux Boursin

1 – 8 ounce package cream cheese, at room temperature
6 ounces goat cheese, at room temperature
2 ounces sweet butter, at room temperature
2-3 cloves garlic, peeled
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 – 4″ stem rosemary, leaves removed, finely chopped (optional)
Coarsely ground black pepper, to taste
1/4 cup fresh, chopped parsley

Place the cream cheese, goat cheese, butter and garlic in the jar of a food processor and process until smooth. It’s important to make sure the garlic is completely blended in.
Then add the thyme, oregano, rosemary, if you’re using it, and the black pepper and pulse until incorporated. Add the parsley last, and only pulse until is evenly distributed. If you over process the cheese with the parsley, your cheese will become green, which is only good for St. Patrick’s Day.
Line a small bowl or other mold with plastic wrap.

Add the cheese and smooth the top. Cover the bowl with plastic wrap and refrigerate for at least 4 hours.
To serve, unmold the cheese by placing it upside down on your serving platter and let it come to room temperature.

Then remove the plastic and smooth out any wrinkles with a knife blade. This spreadable cheese is really good on bread and plain crackers.

But it’s also good with fun toasts with seeds and dried fruits.

And, as I mentioned above, this faux Boursin is very good as part of a cheese platter, providing a very unique and tasty spreadable soft cheese.

note: I include a half a stick of sweet butter if I’m going to create a mold with the cheese. If you’re going to keep the soft cheese in a serving bowl, you can omit the butter. By the way, one stick of butter is 4 ounces in the U.S., and 1/2 stick of butter equals 2 ounces or 56.7 grams according to this great converter I found!

another note: Think about all of the ways you change change up this recipe using the same base. You can definitely change the herbs – think about making a garlic pepper variety, or one using Herbes de Provence… Or, you can add pesto, or pieces of sun-dried tomato….

49 thoughts on “Faux Boursin

  1. I also love Boursin, but rarely buy it – I must keep this in mind for our next dinner party. Great tip on the parsley, by the way

    the photos with the crackers are so beautiful!

  2. I first discovered Boursin when I was living in France and fell in love with it – When I came back, I was really disappointed to see how expensive it is here in the States. I am absolutely bookmarking this recipe because I would love to try making it myself!

  3. One of my favorite cheese, and I never thought about that I could make it myself.
    I use it in my hamburgers and I use it in a stuffed param ham wrapped chicken breast with orange and tomato sauce on pasta. Thanks for this .. now I will save loads of money.
    I wish you a great weekend.

  4. I am so glad you stopped by my blog this morning as now I have found yours. I had to say hi on this post because I love Boursin and cook with it a lot. I can’t wait to try this recipe and make my own! I love to use it in gratins. I am looking forward to reading through more of your posts!

  5. It may be, as you write, “faux” boursin … but let me tell you, from the looks of the photos and the recipe this sounds like some authentic, genuine REAL Chef Mimi Boursin! Can’t wait to try it!

  6. I’ve been making something very much like this for years now – but I like your recipe so much better! A few friends are coming by tomorrow night & I’m gonna serve this!! I’m also going to make a pâté and buy some cheeses, grapes and apples. Easy peasey !!

  7. I love this! I can’t shake the feeling though that “faux” boursin is actually “real” boursin ;-) Can’t wait to try this.

  8. Hi Mimi, I love the idea of this fun, herby garlicky version! I would probably leave the rosemary out, but that’s because lately for some reason rosemary tastes really overwhelmingly strong to me…don’t know why! I do like the idea of the goat cheese, too! Num!

    • I think that’s why I made it optional? Rosemary is too strong for me as well, only if too much is used. I do like mixing the cream cheese and goat cheese, though!

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