Garlic Herb Cheese (Boursin Copycat)

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!

Boursin
Cream cheese and butter
Start out by taking some cream cheese and salted butter and make sure they come to room temperature so it’s softened – about 2 hours on the counter will do the trick (NOTE: DO NOT microwave it to try and speed up the process here – we aren’t cooking it and if it melts it will not be the proper result).
Add the softened cream cheese and butter to a large mixing bowl
Add the softened cream cheese and butter to a large mixing bowl…
adding garlic to bowl
…along with some garlic…
adding Parmesan to bowl
…grated Parmesan…
adding dried parsley and dill to bowl
…dried parsley and dried dill…
adding some garlic powder, black pepper, dried basil, dried thyme and Italian seasoning to bowl.
…and some garlic powder, black pepper, dried basil, dried thyme and Italian seasoning.
Mixing ingredients
Grab a good mixing spoon (silicone is best), and start mixing. (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.)
Mixing
After a few minutes of mixing and folding, everything should be fully incorporated.
Finished product
When it looks like this, it’s done.
Man showing herb cheese
Look at what you’ve done! It looks basically just like Boursin!
Man trying cheese
Go on, try it. Stick a cracker in there to test it out to see I’m not pulling your leg.
Man trying cheese
Now comes the ultimate test – the TASTING!
Man looking happy
I mean, I dare you to tell the difference.
Man feeding man in blind taste test fashion
Don’t believe me? Have a friend take a blind taste test.
Man feeding man in blind taste test fashion
They’ll never know the difference! Instant savings and flavor that’s yours to savor 😉
Garlic Herb Cheese (Boursin Copycat) Recipe
Yield: 4

Garlic Herb Cheese (Copycat Boursin) Recipe

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.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 8-ounce bricks of cream cheese, at room temperature so it's softened (see Jeffrey's Tips)
  • 2 sticks (8 ounces) salted 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

  1. 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.)
  2. 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.

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.

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.

Reader Interactions

Comments

  1. 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!

  2. 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!

  3. Barbara

    Excellent – thank you! I do not live in the US, and some of your ingredients are difficult to find, or very expensive.

  4. 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.

  5. 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!!!”

  6. Gwen

    Thank you!!!!! I have been using regular cream cheese. The butter, parmesan & seasonings bring bring so much more to the party.

  7. 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.

  8. 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.

  9. 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?

  10. 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?

  11. 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!

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