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…

P.S. I got many questions about the brand of cracker I used in the photos…they are Lesley Stowe Rainforest Crisps.

Homemade Boursin Cheese Recipe

Homemade Boursin Cheese Recipe


  • 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


  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.

Make it your own ~

  • 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.


Don’t forget to pin this Homemade Boursin Cheese!

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!  Perfect for the holidays! #diy #cheese #herbs #cheeseandcrackers #appetizer # driedherbs #herbedcheese #homemadecheese


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

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Leave a Reply


  • Reply
    Pam Fuller
    April 5, 2018 at 1:52 am

    You lovely kind girl, sharing your wonderful idea with everyone! I am definately going to do this, at the moment I freeze herbs and the containers take up quite a lot of room. Problem solved thankyou so much. Also going to try your Boursin.

  • Reply
    December 23, 2017 at 1:10 pm

    Hi, The recipe sounds great, could you use sour cream with the cream cheese instead of butter to get the same result
    Thank you!!!!!

    • Reply
      December 23, 2017 at 1:18 pm

      I don’t see why not, sour cream sounds good to me.

  • Reply
    Rusty H Briggs
    September 4, 2017 at 1:41 am

    Thanks so much for this lovely recipe and the information on the herbs. I experimented a bit and really liked the way the boursin tastes when I add fresh goat cheese to the cream in a ratio of approx 1/3 goat and 2/3 cream cheese. It also helps that crumbly texture.

  • Reply
    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
      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
      February 7, 2018 at 2:19 pm

      Aly, do you add a stick of butter as well as all of the cream cheese?

  • Reply
    December 22, 2016 at 3:23 am

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

    • Reply
      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
      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
          March 25, 2017 at 9:24 am


          • 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
          April 13, 2017 at 9:27 pm

          Sure, I love it!

  • Reply
    October 8, 2016 at 5:33 pm

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

    • Reply
      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
    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
      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
    September 14, 2016 at 4:07 pm

    Does anyone know the brand name of those crackers?

  • Reply
    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
      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
      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
      August 30, 2016 at 7:47 am

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

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