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.
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.
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.
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.
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…
Ingredients
- 12 ounces whipped cream cheese
- 1 large juicy clove of garlic
- dried parsley
- dried oregano
- dried marjoram
- dried tarragon
- dried thyme
- dried chives
- dried sage
- dried basil
Instructions
- 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.
- By hand, mince the garlic as finely as possible, and then mix everything together in a large bowl.
- Put the cheese into an airtight jar or container and refrigerate for 24 hours before serving to allow the flavors to develop.
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!
68 Comments
Aly
January 14, 2017 at 7:43 pmWe 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.
Sue
January 15, 2017 at 11:26 amI will try the butter, Aly, I can’t wait!
Corinne / Colorado
March 25, 2017 at 9:35 amHi Aly, Do you use cream cheese & butter together with herbs or just butter with the herbs? I would use plain cream cheese also. Tia
Marxette
December 22, 2016 at 3:23 amI think scant is a bad term to use in a recipe.
Sue
December 22, 2016 at 7:43 amIt’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.
Audi Gaddi
December 20, 2016 at 2:05 pmHi! 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!
Sue
December 20, 2016 at 2:25 pmWell, 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.
Corinne / Colorado
March 25, 2017 at 9:15 amYou could also use a leftover green olive jars. I save mine for different uses. Just a thought.
Sue
March 25, 2017 at 9:24 amAbsolutely!
Corinne / Colorado
March 25, 2017 at 9:43 amAlso 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.
Donna Boomhour
April 13, 2017 at 9:23 pmCan u use horseradish?
Sue
April 13, 2017 at 9:27 pmSure, I love it!
Bethany
October 8, 2016 at 5:33 pmWhat kind of jar is that, that you have the cheese packed in?
Sue
October 8, 2016 at 5:44 pmThat’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.
Sue
October 8, 2016 at 5:47 pmhttp://amzn.to/2dVtOcz (this is an affiliate link)
Bethany
October 8, 2016 at 5:47 pmIt’s gorgeous! Ty!!
cherita
October 7, 2016 at 10:48 amI 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
Sue
October 7, 2016 at 11:26 amThanks Cherita!
Platter Talk
September 16, 2016 at 8:44 pmI 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!
Penny
September 14, 2016 at 4:07 pmDoes anyone know the brand name of those crackers?
Lisa
September 14, 2016 at 6:08 pmThey look like the rosemary crackers that Trader Joes sells to me.
Sue
September 21, 2016 at 11:41 amThey are Lesley Stowe Rainforest Crisps, Penny, and you can find similar types from other brands, as well. Here’s a link: 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
Foodiewife
September 5, 2016 at 9:00 amWow! 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?!)
Sue
September 5, 2016 at 9:21 amI think your under the chicken skin idea is brilliant :)
Jean | DelightfulRepast.com
August 30, 2016 at 5:33 amSue, 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?
Sue
August 30, 2016 at 7:37 amI’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.
Shari Kelley
August 29, 2016 at 6:45 pmI 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.
Sue
August 30, 2016 at 7:47 amOh wow, this is going to change your life Shari.
Susan Shock
August 29, 2016 at 3:55 pmLove Boursin Cheese
Great on bread with roast beef
This recipe is a Keeper
Sue
August 29, 2016 at 4:28 pmyes to the roast beef — and burgers too!
Jules @ WolfItDown
August 29, 2016 at 1:45 pmI love Boursin cheese! This sounds amazing, and whipped up in no time, what a treat :D x
Rosemary Wolbert / Sprigs of Rosemary
August 29, 2016 at 1:12 pmLike 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!
Sue
August 29, 2016 at 1:17 pmHow about spreading the homemade Boursin on chicken before baking? I’m always thinking ;)
Evi
August 29, 2016 at 11:57 amSo many flavors! I’d be snacking on this all day!
Sue
August 29, 2016 at 12:47 pmThat’s what’s been happening here, Evi.
Christine Faber
August 29, 2016 at 11:44 amI 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.
Tricia @ Saving room for dessert
August 29, 2016 at 11:23 amI have an old recipe for bow tie pasta with Boursin cheese – I will have to try it with this amazing jar of deliciousness! Brilliant :)
Sue
August 29, 2016 at 11:33 amI make a Boursin mac & cheese that’s great, you just reminded me!
Karen @ Seasonal Cravings
August 29, 2016 at 11:16 amYou 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!
Susan
August 29, 2016 at 11:14 amI love that you shared this recipe. I haven’t eaten Boursin in years, but I remember loving it. Definitely keeping this recipe.
Sue
August 29, 2016 at 11:16 amBoursin was so popular a couple of decades ago, I think it’s time for a comeback!
Mike Durio
September 11, 2016 at 1:14 pmWe 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.
Sue
September 11, 2016 at 1:24 pmSounds VERY good, I don’t think I’ve ever caramelized tomatoes…
Helen @ Fuss Free Flavours
August 29, 2016 at 11:04 amHow delicious. I do like Boursin, but the packet always seems woefully small for the price. Lovely to know I can put my own together.
Sue
August 29, 2016 at 11:14 amI know, the price is crazy, maybe because it’s imported?
Penny
August 29, 2016 at 11:04 amLooks great ! What brand are those yummy looking crackers in the first photo?
Did you make those too?
Sue
August 29, 2016 at 11:15 amOh 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!
Penny
August 29, 2016 at 4:00 pmThanks so much. They looked yummy and I will
buy them to go with your recipe for an upcoming card party.
Penny
September 9, 2016 at 7:41 amWere you ever able to find the name of those crackers?
Sally
September 19, 2016 at 4:34 pmoh my gosh I would love to know the name/brand of those crackers!
Sue
September 21, 2016 at 11:42 amThe 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
Julie | Bunsen Burner Bakery
August 29, 2016 at 10:50 amWait. 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!!
Sue
August 29, 2016 at 11:02 amBoursin is actually a type of cheese called Gournay, and it’s a fresh creamy cheese that very similar to cream cheese.
Sandra
August 29, 2016 at 10:50 amIs it possible to make with block cream cheese?
Thanks so much for another great recipe :-)
Sue
August 29, 2016 at 11:03 amSure, and if you do it in the food processor that will help to lighten up the block cheese, too.
Jennifer @ Seasons and Suppers
August 29, 2016 at 10:40 amOh 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!
Annette
August 29, 2016 at 10:39 amcould you use fresh herbs? i still have loads in my garden!
Sue
August 29, 2016 at 10:42 amYou can, Annette, and I think that would be really good.
Nancy Long
August 29, 2016 at 10:31 amSimilar 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
Matt @ Plating Pixels
August 29, 2016 at 10:20 amI like the idea of flavoring cheese! Always wanted to make it from scratch but this is an easier alternative.
Sue
August 29, 2016 at 10:34 amActually Matt I think cream cheese is very easy to make from scratch, and I plan to post about it sometime this fall.
Emma @ Supper in the Suburbs
August 29, 2016 at 10:10 amI’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!
Sue
August 29, 2016 at 10:35 amThanks 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.
Libby Hollahan
August 29, 2016 at 9:15 amSounds great! I have some leftover mascarpone that I’m going to try this with. I also love Boursin in an omelette.
Sue
August 29, 2016 at 9:20 amBoursin 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?
Chris Scheuer
August 29, 2016 at 6:41 amYum! 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!
Sue
August 29, 2016 at 7:31 amWe’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 :)
Angie@Angie's Recipes
August 29, 2016 at 5:33 amYes, yes, loaded it up…I love mine with lots of herbs too. Perfect with those homemade crackers.