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.

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.

boursin

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.

boursin2

Line a small bowl or other mold with plastic wrap.

boursin4

Add the cheese and smooth the top. Cover the bowl with plastic wrap and refrigerate for at least 4 hours.

boursin5

To serve, unmold the cheese by placing it upside down on your serving platter and let it come to room temperature.

boursin13

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….

By Published On: July 11th, 201349 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

49 Comments

  1. thesinglegourmetandtraveller July 11, 2013 at 10:06 AM - Reply

    I bet that’s nicer than real Boursin :)

    • chef mimi July 11, 2013 at 10:59 AM - Reply

      It really is – in both taste and texture!

  2. sweetbakedlife July 11, 2013 at 10:15 AM - Reply

    I love Boursin…and this sounds so easy and looks so good!

    • chef mimi July 11, 2013 at 10:59 AM - Reply

      It’s so much better than Boursin, if you can believe that!

  3. sallybr July 11, 2013 at 10:33 AM - Reply

    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!

    • chef mimi July 11, 2013 at 10:59 AM - Reply

      Thanks!! It’s really good, you should definitely try it!

  4. MonkeyBreadandSweetPea July 11, 2013 at 11:51 AM - Reply

    I can’t wait to make this for a get together! And the photos are beautiful! Thanks for sharing!

  5. Blonde Ambition July 11, 2013 at 11:58 AM - Reply

    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!

    • chef mimi July 11, 2013 at 2:13 PM - Reply

      It is expensive, and the package keeps getting smaller!

  6. Luffy Moogan July 11, 2013 at 12:00 PM - Reply

    Looks fab – have never thought of making my own , but you make this look so easy!

  7. Our Growing Paynes July 11, 2013 at 12:55 PM - Reply

    Fabulous! Boursin is expensive so this is great. :)

  8. annashortcakes July 11, 2013 at 2:42 PM - Reply

    Can’t wait to try this!

    • chef mimi July 11, 2013 at 2:47 PM - Reply

      You’ll have to tell me how much you love it!!!

  9. apuginthekitchen July 11, 2013 at 5:38 PM - Reply

    I love boursin too, but must say I like the way your version sounds and would prefer making my own. Plus it looks like you get twice the amount for a lot less $$$.

    • chef mimi July 12, 2013 at 9:12 AM - Reply

      It’s definitely way less expensive to make your own. Plus, it’s so much better.

  10. colormusing July 11, 2013 at 8:31 PM - Reply

    Ooh, thanks for this– I love Boursin!

  11. johnnysenough hepburn July 11, 2013 at 8:38 PM - Reply

    With strawberries! That’s what I would add. They used to sell that in the UK, but I haven’t seen it in years.
    – Really nice light in your photos, btw!

    • chef mimi July 12, 2013 at 9:11 AM - Reply

      Oh, that’s too bad. But, now you can make it yourself!!!

  12. yummychunklet July 11, 2013 at 9:02 PM - Reply

    Looks delicious especially with all the fresh herbs!

  13. girlinafoodfrenzy July 11, 2013 at 10:59 PM - Reply

    I’ve no doubt that this faux Boursin is more than tastier than the true one. That and its significantly better value for money and when it comes to cheese, more is more!

  14. Three Well Beings July 12, 2013 at 11:25 PM - Reply

    This is a definite winner, Mimi! It would be so nice to serve this to guests. I love the use of goat cheese–a favorite. Your example is just beautiful! :-)

    • chef mimi July 13, 2013 at 9:46 AM - Reply

      Thank you! We had it last night just with simple crackers and it went fast!

  15. lapadia July 13, 2013 at 6:54 AM - Reply

    Homemade, I love it and will definitely try it!

    • chef mimi July 13, 2013 at 9:46 AM - Reply

      Tell me what you think!

      • lapadia July 14, 2013 at 9:01 PM

        Will do, I’ve made a rolled chicken recipe that uses Boursin as a filling, this will be wonderful. PS the recipe is one I would probably not make during hot weather though. Will have to use it some other way, first!

      • chef mimi July 15, 2013 at 10:29 AM

        I’ve stuffed boursin under chicken skin before as well. It’s a wonderful combination!

  16. viveka July 13, 2013 at 8:02 AM - Reply

    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.

    • chef mimi July 13, 2013 at 9:45 AM - Reply

      yum. I’ve never thought about it in hamburgers!!!

      • viveka July 13, 2013 at 9:51 AM

        I got that idea from Mark & Spencer – they made a burger stuffed with Bousin. Beautiful.

  17. Welcome Company with Danielle July 14, 2013 at 10:11 AM - Reply

    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!

    • chef mimi July 14, 2013 at 10:39 AM - Reply

      Boursin is pretty good stuff, but you’ll like this much better. I like the flavor better, but also the texture isn’t as mealy.

  18. myhomefoodthatsamore July 14, 2013 at 6:05 PM - Reply

    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!

  19. lemongrovecakediaries July 15, 2013 at 7:13 AM - Reply

    I love Boursin, luckily for some reason it isn’t that expensive in Australia. In saying that your recipe looks delicious and I would love to give it a try.

    • chef mimi July 15, 2013 at 10:28 AM - Reply

      Oh well that’s good. But this one is seriously better!

  20. tastytreats13 July 18, 2013 at 2:57 PM - Reply

    Yum! This sounds great, I should try it!

  21. colormusing July 14, 2014 at 11:04 AM - Reply

    Reblogged this on Lindy Hops!.

  22. Cecile October 9, 2015 at 1:38 PM - Reply

    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 !!

  23. Christine April 13, 2016 at 5:34 PM - Reply

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

    • chef mimi April 13, 2016 at 6:38 PM - Reply

      Well it’s actually better tasting and not mealy! Thanks!

  24. FrugalHausfrau January 14, 2019 at 8:57 PM - Reply

    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!

    • chef mimi January 14, 2019 at 8:59 PM - Reply

      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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