Homemade Boursin Cheese Recipe

Homemade Boursin Cheese Recipe ~ theviewfromgreatisland.com

My Homemade Boursin Cheese recipe will blow you away, not only because it’s easy to do, spot on delicious, and will impress the heck out of your friends…but because it will save you SO MUCH money!  Don’t lose track of this, it’s going to be perfect for the holidays.

This Homemade Boursin Cheese Recipe is easy, and spot-on delicious --- make some today and save bigtime! | theviewfromgreatisland.com

If you keep up with TVFGI you’ll know that I just posted all about How to Dry Herbs in the Microwave, it’s one of my favorite new kitchen hacks.  The microwave does a perfect job of preserving the color and flavor of herbs, and dries them almost instantly.  I promised you a homemade Boursin cheese recipe using those same herbs, and I’m so excited to share this with you, it’s phenomenal.  The combination of fresh garlic, mixed herbs, and fluffy cream cheese is so good, you won’t be able to stop eating it.  Better invite some friends over.  In fact this is ideal for entertaining because Boursin is special enough to stand on its own, just add crackers and you’ve got a party.

This Homemade Boursin Cheese Recipe is just a few ingredients and a few minutes away --- the flavor is even better than the original! | theviewfromgreatisland.com

My small food processor works perfectly for this job, but as long as you mince the garlic fine enough, you can definitely do it by hand.  You’re going to need whipped cream cheese, a clove of garlic, and and assortment of dried herbs for this recipe.

TIP: Using good fresh dried herbs is important because they’re going to take center stage in this cheese.  My microwave method for drying fresh herbs works great, and when you do it yourself, you get the biggest bang for your buck.

Making Homemade Boursin Cheese from scratch | theviewfromgreatisland.com

Pack it into a jar after everything is mixed, and let it ‘age’ for 24 hours in the fridge to allow the flavors to develop and permeate the cheese.  It’s now ready to spread on crackers, burgers, sandwiches, etc.

TIP: Homemade Boursin cheese is a great idea for a host gift.  Pack it into a cute Weck jar and bring it with the recipe attached.

Homemade Boursin Cheese Recipe is easy and fun to make with whipped cream cheese, garlic, and herbs. | theviewfromgreatisland.com

The classic Boursin cheese includes just parsley and chives, but I think the more the merrier.  A larger mix of herbs gives my cheese a more robust, herbier flavor, I think you’re going to love it…

Homemade Boursin Cheese Recipe

Homemade Boursin Cheese Recipe

Ingredients

  • 12 ounces whipped cream cheese
  • 1 large juicy clove of garlic
    2 scant teaspoons each:
  • dried parsley
  • dried oregano
  • dried marjoram
  • dried tarragon
  • dried thyme
  • dried chives
  • dried sage
  • dried basil

Instructions

  1. You can do this in a food processor or by hand. For the processor, process the garlic first until it is finely minced, then add the cheese and herbs and process until creamy.
  2. By hand, mince the garlic as finely as possible, and then mix everything together in a large bowl.
  3. Put the cheese into an airtight jar or container and refrigerate for 24 hours before serving to allow the flavors to develop.
http://theviewfromgreatisland.com/homemade-boursin-cheese-recipe/

notes:

  • It might sound like a lot of herbs, so use less if you like.  I think the cream cheese can really handle quite a bit without being overwhelmed, so I loaded it up.  Be sure to crush the herbs further between your fingers as you add them to bring out the flavors.
  • Go ahead and use a low fat whipped cream cheese for a skinny homemade Boursin cheese recipe.
  • I got many questions about the brand of cracker I used in the photos…they are Lesley Stowe Rainforest Crisps.

 

DON’T FORGET TO PIN IT!

HOMEMADE BOURSIN CHEESE RECIPE ~ THIS IS EASY TO DO AND THE FLAVOR IS EXACTLY LIKE THE PRICY STORE BOUGHT VERSION! | theviewfromgreatisland.com

 

used for Homemade Boursin Cheese Recipe (the photos are clickable)

68 Comments

  • Reply
    Aly
    January 14, 2017 at 7:43 pm

    We have made homemade Boursin in my family, try adding 1 stick of unsalted butter and you will get the more crumbly texture of real Boursin. I have also used plain cream cheese instead of the whipped. Great way to use all the different herbs in the garden.

    • Reply
      Sue
      January 15, 2017 at 11:26 am

      I will try the butter, Aly, I can’t wait!

    • Reply
      Corinne / Colorado
      March 25, 2017 at 9:35 am

      Hi Aly, Do you use cream cheese & butter together with herbs or just butter with the herbs? I would use plain cream cheese also. Tia

  • Reply
    Marxette
    December 22, 2016 at 3:23 am

    I think scant is a bad term to use in a recipe.

    • Reply
      Sue
      December 22, 2016 at 7:43 am

      It’s funny, I rarely use that term, but occasionally I do, and for me it’s a way of refining the measurement. Same thing when I use ‘heaping’ in a direction.

  • Reply
    Audi Gaddi
    December 20, 2016 at 2:05 pm

    Hi! How long is the shelf life for this recipe? I’m being pretentious, that’s gonna be gone with just me and my husband and some chips. Lol, still would be a good to know. Thanks!

    • Reply
      Sue
      December 20, 2016 at 2:25 pm

      Well, I have never gotten to test how long it lasts because it always goes the day I make it, Audi. I think it would last for a good three weeks in a tub or jar with a well fitting lid.

      • Reply
        Corinne / Colorado
        March 25, 2017 at 9:15 am

        You could also use a leftover green olive jars. I save mine for different uses. Just a thought.

        • Reply
          Sue
          March 25, 2017 at 9:24 am

          Absolutely!

          • Corinne / Colorado
            March 25, 2017 at 9:43 am

            Also I was thinking if I could scoop mixture and freeze on sheet pan put in freezer bag or container for longer storage.Then take out what I need to use. How would it hold up doing it this way? Just a thought.

      • Reply
        Donna Boomhour
        April 13, 2017 at 9:23 pm

        Can u use horseradish?

        • Reply
          Sue
          April 13, 2017 at 9:27 pm

          Sure, I love it!

  • Reply
    Bethany
    October 8, 2016 at 5:33 pm

    What kind of jar is that, that you have the cheese packed in?

    • Reply
      Sue
      October 8, 2016 at 5:44 pm

      That’s a Weck canning jar, Bethany, I love them, you can find them online, and on Amazon, and sometimes in stores like Cost Plus World Market.

  • Reply
    cherita
    October 7, 2016 at 10:48 am

    I cook for private clients who express concerns for garlic use a garlic press or a very fine grater turns out so so fine you even aware it’s there’s try and see if that works good luck

    • Reply
      Sue
      October 7, 2016 at 11:26 am

      Thanks Cherita!

  • Reply
    Platter Talk
    September 16, 2016 at 8:44 pm

    I very much like Boursin Cheese but it’s so darn expensive. I’m going to try and make this recipe. A good friend made a great dish using Boursin & new baby potatoes. Giving it a whirl. Thanks for the recipe!

  • Reply
    Penny
    September 14, 2016 at 4:07 pm

    Does anyone know the brand name of those crackers?

  • Reply
    Foodiewife
    September 5, 2016 at 9:00 am

    Wow! This is definitely a recipe I have to make. I love Boursin cheese, and discovered that cramming it under the skin of a whole chicken is delicious! What a great recipe! (Where do you come up with all of your brilliant ideas?!)

    • Reply
      Sue
      September 5, 2016 at 9:21 am

      I think your under the chicken skin idea is brilliant :)

  • Reply
    Jean | DelightfulRepast.com
    August 30, 2016 at 5:33 am

    Sue, your gorgeous photos have me craving this! I always make mine with just the herbs, no garlic, because I am allergic/sensitive to garlic. (I know, I know, the worst possible thing to be bothered by, right?!) I usually limit the herbs to about four, but why?

    • Reply
      Sue
      August 30, 2016 at 7:37 am

      I’m actually sensitive to raw garlic too, and was hesitant about this, but even though the one clove produced great flavor, it didn’t bother me.

  • Reply
    Shari Kelley
    August 29, 2016 at 6:45 pm

    I am so excited to try this, Sue! We love Boursin cheese, and I buy it all the time. It would be wonderful to make it myself, and what a great idea for Christmas gifts! I wanted to pick some up when I was at a higher end grocery store the other day, and they were charging $8.00 for that little block of Boursin! I walked out without it. Now I can make my own. Yay! :) Thanks so much.

    • Reply
      Sue
      August 30, 2016 at 7:47 am

      Oh wow, this is going to change your life Shari.

  • Reply
    Susan Shock
    August 29, 2016 at 3:55 pm

    Love Boursin Cheese
    Great on bread with roast beef
    This recipe is a Keeper

    • Reply
      Sue
      August 29, 2016 at 4:28 pm

      yes to the roast beef — and burgers too!

  • Reply
    Jules @ WolfItDown
    August 29, 2016 at 1:45 pm

    I love Boursin cheese! This sounds amazing, and whipped up in no time, what a treat :D x

  • Reply
    Rosemary Wolbert / Sprigs of Rosemary
    August 29, 2016 at 1:12 pm

    Like Chris, I used to make this often and forgot about it. You are so right– it’s easy, impressive and a crowd pleaser. Back on my front burner, along with your caprese chicken. Thanks, Sue!

    • Reply
      Sue
      August 29, 2016 at 1:17 pm

      How about spreading the homemade Boursin on chicken before baking? I’m always thinking ;)

  • Reply
    Evi
    August 29, 2016 at 11:57 am

    So many flavors! I’d be snacking on this all day!

    • Reply
      Sue
      August 29, 2016 at 12:47 pm

      That’s what’s been happening here, Evi.

  • Reply
    Christine Faber
    August 29, 2016 at 11:44 am

    I have made a similar Boursin mix and found it every bit as delicious as the overpriced stuff in the stores… Please do share the brand of biscuits pictured in this post; they look like a seed and fruit bread sliced on a mandoline or some such slicer, then toasted. Yum.

  • Reply
    Tricia @ Saving room for dessert
    August 29, 2016 at 11:23 am

    I have an old recipe for bow tie pasta with Boursin cheese – I will have to try it with this amazing jar of deliciousness! Brilliant :)

    • Reply
      Sue
      August 29, 2016 at 11:33 am

      I make a Boursin mac & cheese that’s great, you just reminded me!

  • Reply
    Karen @ Seasonal Cravings
    August 29, 2016 at 11:16 am

    You just read my mind. I had this on my list of things to make. I love Boursin cheese and use it all the time in dips and quick dinners. Love the step by step photos!

  • Reply
    Susan
    August 29, 2016 at 11:14 am

    I love that you shared this recipe. I haven’t eaten Boursin in years, but I remember loving it. Definitely keeping this recipe.

    • Reply
      Sue
      August 29, 2016 at 11:16 am

      Boursin was so popular a couple of decades ago, I think it’s time for a comeback!

      • Reply
        Mike Durio
        September 11, 2016 at 1:14 pm

        We discovered Boursin while living in The Netherlands decades ago. Always loved it! I see it at WM and it comes in a 2-pack at Costco. Seems like I used to see it at Sam’s Club as well. Regardless of where it’s stocked, it’s pricey, so a homemade version is welcome (no disrespect to the maker of Boursin).

        My hack is to add oven-roasted (well-caramelized and almost pasty) Roma tomatoes to Boursin or its homemade equivalent.

        • Reply
          Sue
          September 11, 2016 at 1:24 pm

          Sounds VERY good, I don’t think I’ve ever caramelized tomatoes…

  • Reply
    Helen @ Fuss Free Flavours
    August 29, 2016 at 11:04 am

    How delicious. I do like Boursin, but the packet always seems woefully small for the price. Lovely to know I can put my own together.

    • Reply
      Sue
      August 29, 2016 at 11:14 am

      I know, the price is crazy, maybe because it’s imported?

  • Reply
    Penny
    August 29, 2016 at 11:04 am

    Looks great ! What brand are those yummy looking crackers in the first photo?
    Did you make those too?

    • Reply
      Sue
      August 29, 2016 at 11:15 am

      Oh gosh, we’ve already gone through them and thrown away the box, next time I’m in the store I’ll check and get back to you Penny!

      • Reply
        Penny
        August 29, 2016 at 4:00 pm

        Thanks so much. They looked yummy and I will
        buy them to go with your recipe for an upcoming card party.

        • Reply
          Penny
          September 9, 2016 at 7:41 am

          Were you ever able to find the name of those crackers?

          • Sally
            September 19, 2016 at 4:34 pm

            oh my gosh I would love to know the name/brand of those crackers!

    • Reply
      Sue
      September 21, 2016 at 11:42 am

      The crackers are Lesley Stowe Rainforest Crisps : https://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_il_tl?ie=UTF8&tag=thvifrthgris-20&keywords=lesley stowe&index=aps&camp=1789&creative=9325&linkCode=xm2&linkId=20c833f9bb830f09b54deaab1418b28a

  • Reply
    Julie | Bunsen Burner Bakery
    August 29, 2016 at 10:50 am

    Wait. Is boursin cheese really just flavored, whipped cream cheese? MIND BLOWN. It’s so tangy and tart and… delicious! And cream cheese is… not! Ha! Can’t wait to give this a try!!

    • Reply
      Sue
      August 29, 2016 at 11:02 am

      Boursin is actually a type of cheese called Gournay, and it’s a fresh creamy cheese that very similar to cream cheese.

  • Reply
    Sandra
    August 29, 2016 at 10:50 am

    Is it possible to make with block cream cheese?
    Thanks so much for another great recipe :-)

    • Reply
      Sue
      August 29, 2016 at 11:03 am

      Sure, and if you do it in the food processor that will help to lighten up the block cheese, too.

  • Reply
    Jennifer @ Seasons and Suppers
    August 29, 2016 at 10:40 am

    Oh wow! This is dangerous … but in the best possible ways ;) Love this, as we go through a lot of this cheese, especially during the holidays!

  • Reply
    Annette
    August 29, 2016 at 10:39 am

    could you use fresh herbs? i still have loads in my garden!

    • Reply
      Sue
      August 29, 2016 at 10:42 am

      You can, Annette, and I think that would be really good.

  • Reply
    Nancy Long
    August 29, 2016 at 10:31 am

    Similar to a recipe I’ve been using for eons – will try yours and think I’ll grate the garlic on my rasp. Like the idea of the whipped cream cheese

  • Reply
    Matt @ Plating Pixels
    August 29, 2016 at 10:20 am

    I like the idea of flavoring cheese! Always wanted to make it from scratch but this is an easier alternative.

    • Reply
      Sue
      August 29, 2016 at 10:34 am

      Actually Matt I think cream cheese is very easy to make from scratch, and I plan to post about it sometime this fall.

  • Reply
    Emma @ Supper in the Suburbs
    August 29, 2016 at 10:10 am

    I’d never have thought of making boursin at home. I love it super herby and think you’ve used just the right amount. Great recipe!

    • Reply
      Sue
      August 29, 2016 at 10:35 am

      Thanks Emma, I was surprised when I looked at the ingredients of Boursin and saw that the classic flavor uses just parsley and chives for herbs.

  • Reply
    Libby Hollahan
    August 29, 2016 at 9:15 am

    Sounds great! I have some leftover mascarpone that I’m going to try this with. I also love Boursin in an omelette.

    • Reply
      Sue
      August 29, 2016 at 9:20 am

      Boursin and eggs are great together, I agree, and I love the idea of making this with mascarpone — did you know I have a recipe for a homemade version of that too?

  • Reply
    Chris Scheuer
    August 29, 2016 at 6:41 am

    Yum! I used to make this years ago and forgot all about it. Thanks for the reminder and for your delicious version with so many wonderful herbs! I would be thrilled if someone gave me a jar of this!

    • Reply
      Sue
      August 29, 2016 at 7:31 am

      We’ve been enjoying it so much, I go for a late afternoon pick-me-up snack of a few crackers slathered with it every afternoon ~ very posh :)

  • Reply
    Angie@Angie's Recipes
    August 29, 2016 at 5:33 am

    Yes, yes, loaded it up…I love mine with lots of herbs too. Perfect with those homemade crackers.

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