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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!
Absolutely delish- better than the one sold at Costco!
Thank you for this recipe!
So glad it hit the spot, thanks for sharing Letty!
For the homemade Boursiny can I use white balsamic or will that be too strong?
I haven’t tested this recipe with it so I can’t say for sure, but I think it could be tasty. I would love to hear how it goes if you try it out!
I made this but switched it up slightly! I just used 1 t for all except salt & pepper. 1/2 t S & P!
I’m old & need a little more flavor. I used 1/2 t garlic powder & 1/2 t minced out of a jar. Didn’t have chives so I used onion powder 1 t!
My version:
1 t parsley, onion powder, white vinegar
1/2 t S & White pepper
1/2 t garlic powder
1/2 t minced jar garlic
It turned out great! Used in alfredo sauce & spread on bagels! 🩷✌🏼
Thanks for the boursin recipe. I’m anxious to try it. I always make my own ricotta cheese and I’m ready to try this one, too. I’ll also try your marinara recipe since we have allergies and I’ll be able to modify it so there’s less tomato since I grow and can my own.
Thank you. Will try this.
can I use lactose free cream cheese for this?
I haven’t tested lactose free cream cheese with this recipe, but I do think it would work. Enjoy!
I used lactose free cream cheese as my family can’t have dairy and no issues. Just make sure it’s the brick kind!!
Made this last night and had it with tea and crackers for lunch today. 😋 it is delicious! I will definitely be making it again.
I’m so thrilled to hear that you loved it. Happy eating!
Easy, simple and perfect!
Thanks for making it and sharing Raquel!
Tried this recipe out yesterday, didn’t have dried chives but did have dried allium flowers, added in tad bit of grated parm i had left…maybe 1 T, smidge extra white vinegar and bare pinch of granulated garlic. SO amazingly good!!!!. First time ever trying to make this… and NOW will be making it MUCH more often!! Thank you for sharing your recipe🥰
So pleased you enjoyed it Karen, thanks for trying it!
This meal tastes amazing! It was my first time trying gnocchi. Certainly won’t be the last. Thank you!!
Happy tastebuds, happy heart — thanks Gillian!