Boursin Cheese
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| Photo by Jamie Winkelman |
Boursin Cheese | |
Created by a French cheesemaker in the late 1950s, Francis Boursin’s eponymous cheese has its roots in fromage frais, a traditional dish of fresh cheese served with a bowl of fresh herbs. The cheese from which Boursin is made is called Gournay, named by Boursin himself for the small town where he grew up.
Though this creamy delicacy is most often available in the local market, you can easily make a homemade version that is every bit as good (sorry Francis!).
Ingredients
Version 1
3 ounces cream cheese, at room temperature
2 ounces freshly grated Parmesan cheese (about 1/2 cup)
1/8 teaspoon garlic powder
thyme
marjoram
coarsely ground black pepper
Version 2
1/2 garlic clove
2 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
1 tablespoon freshly grated Parmesan cheese
1/4 tablespoon fresh dill, minced or 1/4 teaspoon dried dill weed, crumbled
1/8 teaspoon dried marjoram
1/8 teaspoon basil
1/8 teaspoon chives
1/8 teaspoon black pepper (herbs crumbled)
1/16 teaspoon dried thyme, crumbled
1/2 tablespoon minced fresh parsley
Instructions
Have cream cheese (and butter, if using) at room temperature. Crush garlic and mix together with cheese (and butter). Add remaining ingredients. Mix well.
Pack into a container just large enough to hold the Boursin and store in the refrigerator.
To serve, bring to room temperature. Serve with crackers.
Either of these versions can be easily doubled. Use fresh or dried herbs... whatever you have on hand.