If you’ve been following my recipes, you’ll know that I may be responsible for Boursin being packed into your fridge. Once I discovered this French-style garlic herb cheese went way beyond the charcuterie board and was such a special ingredient for cooking, I started using it in many of my recipes (like my world-famous Sausage & Shells). And the crowd went wild.
But as wonderful as it is, Boursin can sometimes be costly (the best bang for your buck is a 3-pack from Costco at a price that’s usually the cost of a singular pack from a typical market). And so, after some research and doing my own testing, I am thrilled to share that I’ve come up with a recipe that tastes practically IDENTICAL to it. Except my version will make about 4-5 servings, saving you on costs AND is fully customizable to add your own flavor bombs! Folks, it doesn’t get easier than this – no cooking, no fuss, ALL satisfaction! Oh – and it freezes perfectly for future use 😉
The Dairy
The Seasonings
The Mixing
The Taste Test
Garlic Herb Cheese (Copycat Boursin) Recipe
If you've been following my recipes, you'll know that I may be responsible for Boursin being packed into your fridge. Once I discovered this French-style garlic herb cheese went way beyond the charcuterie board and was such a special ingredient for cooking, I started using it in many of my recipes. And the crowd went wild. Now you'll save on costs and make something so comparable, you'd swear it was the same thing.
Ingredients
- 2 8-ounce bricks of cream cheese, at room temperature so it's softened (see Jeffrey's Tips)
- 2 sticks (8 ounces) salted (or unsalted) butter, at room temperature so it's softened (see Jeffrey's Tips)
- 1/4 cup grated Parmesan cheese
- 3 cloves (1 tablespoon) garlic, minced or pressed
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
Instructions
- Add all the ingredients to a large mixing bowl. Take a silicone, rubber or wooden mixing spoon or spatula and mix together, folding it over until well combined with even seasoning distribution. (NOTE: You can also use a hand mixer if that's easier but I find that familiar consistency is best achieved when mixed by hand.)
- Once done, you can either serve immediately with crackers or in a recipe (like my Sausage & Shells) or store for later. If storing for later, keep the cheese in the large mixing bowl with a lid on top or divide into 4-5 small ramekins for pre-measured portions (each ramekin will be equivalent to about one 5.2-ounce package of Boursin). Cover with plastic wrap if placing in the fridge where it will last up to a month or the freezer for several months!
Jeffrey's Tips
IMPORTANT: DO NOT microwave the dairy to try and speed up the "coming to room temperature" process here - we aren't cooking it and if it melts it will not be the proper herb cheese texture and consistency. Just take them out of the fridge and let them rest on the counter for 2 hours. Simple as that.
You can use salted or unsalted butter, but I prefer salted for the ultimate flavor.
The genius thing about making your own herb cheese is can totally add your own flavors to this! Feel free to leave out the garlic and/or add some lemon pepper seasoning, cayenne, cajun seasoning - you name it! The sky's the limit!
If you wish to serve it as a spread on a charcuterie board at a party, just take it out of the fridge and give it 20 minutes to come to room temperature for dipping.
If using it to cook like in many of my recipes, you can place it directly from the fridge into the hot food in the final steps post-pressure cooking.
Annie
I have been using this exact recipe for close to a year. It is really good on crackers and in your recipes calling for Boursin. Everyone should try it! So easy!
Gina
You just made my day with this! Heading to the store right now! Thank you for all you do. You’ve made my life and many others a little less hectic by giving us tried and true easy recipes that are always a hit in my household!
Barbara
Excellent – thank you! I do not live in the US, and some of your ingredients are difficult to find, or very expensive.
Mary Jaye
Love you Jeffrey! You have been the best choice to follow!!!!!!!!!!☺️
Jeanette
You could use light cream cheese to ease up the calories.
Michelle
Omg I just tried this and it’s amazing!!!! Please do a recipe for all the different flavors one could make
Dawn
Yes, please. Would love to know how to make other varieties used recipes.
Jeffrey
Simply season to taste. For instance, if you want it spicy, add a little cayenne pepper!
Pam
Can you freeze it?
Jeffrey
Sure can!
Kim
Thank you!
Heidi
I believe this ingredients list is incorrect it says two 8 oz sticks of butter I believe it should read two 4 oz sticks of butter double check this Jeffrey.
Cheryl
It says 2 sticks (8oz) not 2 8 Oz sticks
Jeffrey
That’s right. Because one stick is 4 ounces making 2 of them 8 ounces.
Sue Worsham
Hi Jeffrey. Thank you for sharing this wonderful recipe. I will be trying it for sure as I am working on trying all of your recipes lol quick question though… Can I freeze this cheese once I put it together? Thank you so much
Becky
I freeze it all the time
Catie Fawns
Jeffrey!!!
I LOVE YOU for this!!!
I have always wondered how to make this and as always, you have solved my problem.
Quick questions… one… I can use light cream cheese, right?
Like the infamous words of Tina Turner ~ “You’re Simply THE BEST!!!”
Jeffrey
Sure can! And thanks for the kind words and Tina reference!
Gwen
Thank you!!!!! I have been using regular cream cheese. The butter, parmesan & seasonings bring bring so much more to the party.
Cathi
Can this be made with unsalted butter ? I’m on a low sodium diet and always looking for recipes I can adapt to my needs.
Jeffrey
Sure can!
Erika
Where has this recipe been my entire life? We can not tell the difference between this recipe and a grocery store spread. I’m not sure if I’ll be able to save any for recipes if we keep sneaking some to eat with crackers.
Stella
This is now a go-to. We have a weekly gathering of neighbors with dogs called Canines & Cocktails. This recipe will be making an appearance every time!! Delish. Thank you for sharing.
KAREN GOMEZ
Well I just accidentally made this with 2 of the 8 oz sticks of butter, my reading mistake. And one important question….has anyone ever frozen this before?
KAREN GOMEZ
I just accidentally made this with 2 of the 8 oz sticks of butter, totally my reading error. Hopefully, it will turn out okay. Important question…has anyone ever tried freezing this for future use after making it?
Sonia
I’d also like to know if it can be frozen!?
Hoyle Beth
It literally says in the recipe that it can.
Debbie
Cream cheese freezes well ( and I always have butter in my freezer) so I would think that there shouldn’t be a problem freezing this.
Jeanette Schutz
Thank you! My exact question.
Barbara
Just add another 2x8ounce cream cheese and the herbs
You will have doubled the recipe.
Freeze half of it or add it to pasta for dinner. It is so good !
Jan
I’m going to grill burgers and top them off with this homemade bourbon, I can’t wait!
Jan
Correction, bourson…
BG
Correction: it is called BOURSIN.
Bonnie Thompson
😆😆 May be m better than bourbon! 😆
Barbara
Yes! Can this be frozen ?
Cathy
Is there a particular brand of Italian Seasoning you use? Thanks
Jeffrey
Nope!
Brigitta
I’m from Europe where I used Boursin often and where it was also fairly cheap. Here in America it’s just crazy expensive (for me), so thank you so much for this copy cat!
Barbara
Maybe it is worth it to move back to Europe, LOL. I will go with you. I am from Switzerland.
Deborah
This stuff is the bomb! My husband looooves to see two sticks of butter and two bricks of cream cheese sitting on the counter because he knows this fabulous concoction will soon be ready to eat. Thank you for all your fabulous recipes!
Tracy
Hi Jeffrey,
I absolutely love all of your recipes that I have tried so far .
My husband is a long haul truck driver, so I do a lot of batch cooking to be able to send him good food to eat on the road. We absolutely love your Best Broccoli Cheddar Cheese soup and your Ham&Cheese Chowder made with Cauliflower instead of the Potatoes they are heavenly.
My question is can this copycat Boursin be frozen?
Thank you so much for everything you do to help us navigate our instant pots🥰
Jessie
Hi! I’m so excited to make this tonight! Do you know the nutrition info by any chance? (Or just calories, carbs, protein & fat)
Thank you!
Michelle S.
Hi Jessie,
You can go to verywellfit . com click on the tools tab and chose the recipe nutrition calculator. Put in the recipe and it will create a nutrition label 😀
I use it all the time.
Christine T.
Michelle,
THANK YOU! What a game changer, I can track my nutrition now on everything I make. Thank you for the amazing tool.
Amy
Such a treat! Made half to make sure…and it disappeared before it totally defrosted. Served with grapes and seeded crackers and my friends said I outdid myself. Baked brie lost a lot of points with this super easy& tasty recipe. Many thanks!
Jackie
Is the parmesan cheese the refrigerated kind or the one used to sprinkle on spagetti?
Jeffrey
Either
Joanne Kalantzis
Can you use unsalted butter instead of salted?
Jeffrey
Indeed!
Natalie
Thanks for this recipe! Brilliant.
How long does it keep in the fridge would you say?
Thanks!
Kathy
This is delicious. I used Neufchâtel instead of full-fat cream cheese, but it’s divine! I’m using it for sausage snd shells tonight.
Denise Smith
Game changer. Not only are you responsible for ALL the Better than Bullion in my fridge(6 flavors and counting), now you are responsible for this amazing spread. Your recipies…do not.. EVER…disappoint ❤️
Jeffrey
Thank you so much!!!
Sheila
Next time I’ll use unsalted butter. It is too salty for my taste. Otherwise really good!
Kathy
My husband absolutely hates dill. Is it ok to leave it out?
Jeffrey
Of course
Kathy
Has anyone tried to make this using dairy free cream cheese and df butter? Wondering if there is any change to the recipe
Sandy Rini
I love your recipes and have your cookbooks! Congratulations on your newest… I don’t have that one yet. I love adding Boursin to my recipes. I have used a recipe almost
like this for years but used the Nature’s Seasons Garlic Herb packet instead of the individual herbs. I like your idea of adding the ones you like. I’ll be trying yours next. Thanks for always trying to help us cook our best meals!
Bllue
This sounds wonderful! I look forward to trying it. I’m going to use a trick I use for cheesecake to make it easier to mix: Put the wrapped cream cheese in a sealed ziploc bag with the air squeezed out. Place in a bowl of HOT water for 15 minutes. It will be almost runny and easier to mix with other ingredients. And MUCH easier on my arthritis.
Cheri
Out of Boursin and the kid wants sausage and shells tonight. Through some sort of magic, I had all of the ingredients for this on hand. OMG!!!!!!!!! I made 5 packages for the price of one. 3 in the freezer now because we tore through one on crackers. I hid it in the freezer just in case.
Jeffrey
That’s what it’s all about!
Ginny
Should I use the pre-shredded parmesan or powdered? Thanx for your response
Mary Smith
Will this boursin recipe work with a plant based butter.
Karen
What is the nutritional information on this? Looking forward to trying it!
lisa
Will this recipe be included in a future cookbook? my family is on a budget, so i make a menu for the month and buy as much as i can at the first of the month. so i end up buying 3-4 boxes of Boursin a month lol. this recipe is a life saver. thank you!
Jeffrey
It’s in my yellow Simple Comforts and green Super Shortcut books in the intro!
Gina
Do you have a recipe for the shallot/chive, and the pepper boursin?
Jeffrey
You can use it in any recipe where Boursin is called for!
Patty
this is too good! I’m going to gain a few pounds – it’s irresistible. Also easy and inexpensive.
I want to get one of your cookbooks but can’t decide which one. I’m an old pro at the IP so I don’t think I need the step by step. Maybe the comfort food one?
Jeffrey
Get them all – they;re all so affordable and by far the best value on the market for all you get! But if you had to choose one, start with the original orange one.
Doris Mehlberg
Faux Boursin!
I have adored this since the early 80’s. My sister in law spotted it in a community cookbook from Albuquerque NM.
it goes in a flash..people indulge because it is bargain compared to the real thing.
Jeffrey
And this is way cheaper!
Gale
tried this today ohhh my it’s delicious!I am making this for my Christmas 🥳 thank you so much
Jeffrey
Ho Ho Ho!
Deanna
Hi Jeffrey,
I used 16oz of fat free greek yogurt. Put the mixture in cheese cloth, throw it in the fridge overnight or until all liquid is gone and now you have Low cal/fat free boursin. I’m going to add a little salt next time but omg it’s great without.
Paula Rini
Absolutely going to try making this with dairy free ingredients.
Moe
This looks so yummy! I’m thinking of making it and shaping into small logs and rolling in finely chopped pecans! YUMMY Keto Fat Bomb.