How To Make Boursin Cheese
If you love Boursin Cheese—the foil-wrapped block of herby, creamy deliciousness—I've got just the recipe for you! After relentlessly taste-testing this homemade Boursin cheese next to the storebought version, I landed on a Boursin copycat recipe that looks and tastes like the original!
Servings: 16 servings
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)!
Video
Notes
Storage: This cheese can be kept in the fridge for up to two weeks. Or, you can freeze it for 3 months in an airtight container. Just let it thaw overnight in the fridge before enjoying.
Nutrition
Serving: 1serving | Calories: 68kcal | Carbohydrates: 1.9g | Protein: 1.5g | Fat: 6.3g | Saturated Fat: 3.9g | Cholesterol: 19mg | Sodium: 659mg | Potassium: 69mg | Fiber: 0.4g | Sugar: 0.5g | Calcium: 22mg | Iron: 1mg
