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After taste-testing this homemade Boursin cheese next to the storebought version many times, you can be sure that it tastes just like the original. As a trained food scientist, it’s incredibly important to me that this Boursin copycat recipe also looks and eats like the original.
save this recipe!After traveling around Paris and eating my fair share of cheese, I learned that Boursin cheese is only known as fancy in the States, while it’s an affordable everyday option in France. Once home, I couldn’t justify paying American prices just to make my daily Boursin tomato sandwich or weekly Boursin baked gnocchi.
In order for this creamy and herby cheese to be successful, it needed to taste great and look like the original. Using my sensory scientist background, I worked backward from the listed ingredients, testing the mouthfeel and even the feeling of unwrapping the cheese block to create a true replica. So, if you also want to save money and still feel French and fancy, then let’s start making this homemade Boursin!
Reader rating
“Just made this tonight and I was completely mind blown but how much it tastes like Boursin!! The vinegar really added that familiar tang you speak of. Can’t wait to serve this to our holiday guests!!” —Kristin
You won’t be able to stop eating this
- Use standard grocery items like cream cheese and herbs instead of specialty cheese like Gournay.
- You don’t need a special mold to shape the cheese, just a simple measuring cup!
- It’s cheaper to make Boursin at home and really, super easy!
The Ingredients Are Simple
I can almost guarantee you already have everything in your kitchen to make this homemade Boursin.
- Creamy Ingredients: The base of the cheese is butter and cream cheese. I prefer to use unsalted butter and add salt to taste.
- The Spices and Herbs: Grab dried parsley, chives, garlic powder, salt, and the key here – white pepper!
- Vinegar: I had to play around with this ingredient because store-bought Borusin has a slight tang. This comes from the traditional Gournay cheese, which is hard to get in the States. The answer? White vinegar!
Why white pepper?
Many recipes use black pepper, but the ingredient list on the original Boursin uses white pepper. When I tested this with both, the black pepper was too overpowering while the white pepper lingers. White pepper is hotter and spicier than black pepper. Described as sharp and punchy, similar to some cheeses, which makes it an ideal pairing for Boursin cheese.
Grab a bowl and let’s make This
To make this, you just need a hand mixer and a measuring cup. It’s honestly easier to make than driving to the store to buy Boursin cheese.
- Whip together the cream cheese and butter until fluffy.
- Mix in the rest of the ingredients.
- Shape the cheese into a measuring cup and chill for an hour before serving.
Whip At Room Temp
Be sure to set the cream cheese and butter on the counter for about 30 minutes before starting. Otherwise, whipping the cheese and butter super fluffy will be very hard.
Recipe Testing Notes
- Shaping the cheese is important to make it really look and feel like Boursin-branded cheese. Your brain is as much responsible for tasting as your tastebuds are.
- Using white vinegar and white pepper is the game changer that I discovered after many rounds of testing.
- Room temperature was my preferred way to serve the cheese from the fridge. It’s good cold, but at room temperature, the flavors really blossom.
Perfect in my Boursin mashed potatoes, or use it as a sauce in this Boursin chickpea dinner!
How To Make Boursin Cheese
Ingredients
- 8 oz cream cheese, 226 g
- ¼ cup unsalted butter, ½ stick or 2 oz, 57 g
- ½ tsp dried parsley
- ½ tsp dried chives
- ¼ tsp garlic powder
- ¼ to ½ tsp salt, start with less then add to taste
- ⅛ tsp white pepper
- ⅛ tsp white vinegar
Instructions
- Prep: Set cream cheese and butter on the counter for about 30 minutes before starting.
- Whip: Using an electric beater, combine cream cheese and butter in a medium bowl until evenly mixed and a little fluffy, about 1 minute.
- Flavor: Add all remaining ingredients and continue beating until well mixed, about 30 seconds.
- Shape: Line a 1 cup-sized measuring cup with plastic wrap. Spoon cheese mixture into the cup, firmly pressing down to fill all of the corners. Cover in plastic wrap and refrigerate until firm, about 1 hour.
- Serve: When ready to serve, gently pull the wrapped cheese from the cup, then unwrap and set on a plate for serving (or use in a recipe)!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
What is a serving? As you are a dietician I expect a precise measurement, i.e. 1 tsp, 1 tbs, not just “a serving”. As an older diabetic documenting my nutrition this is essential.
Recipe is tasty, though, even when made with Nufchatel. Next time I will leave out half the butter( monitoring fat and cholesterol).
Thankyou for posting this recipe Sarah, always looking for cheaper and as good versions, will DEFINATELY try this
Enjoy!!
Alice, who identified herself as an “older diabetic” I have a trick for you to try. Weigh the entire batch (I’d use grams) and divide that number by six and portion it knowing exactly what you’re getting. I have type 1, have to count carbs and this works well. In this case teaspoons would not be accurate enough for me (if I’m off by a carb I’m in trouble) due to the fact your batch may be fluffier (think better mixer) so one of your teaspoons might not be the same as one of mine. Treat yourself to a good scale — it will be your new best friend in the kitchen. Simple scales are my choice but there are models you can program to break recipes down to include nutrients. FYI, the scale will make baking a breeze. It is a must in my kitchen. I hope this helps!