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!
- 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
- 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.
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.