Homemade Boursin is a garlic and herb spread inspired by the classic French cheese ~ takes just minutes to make and it’s ready to party with your favorite crackers.
I’m so excited to share my homemade Boursin cheese recipe with you, it’s phenomenal. The combination of fresh garlic, mixed herbs, and soft cheese mixture is so good, you won’t be able to stop tasting it. Better invite some friends over asap.
What readers are saying
➡ “Just made this and it is delicious. I put some on a cracker and asked my husband what he thought it was – he got it on the first bite. Took some over to his mom and she said the same thing. Thank you for a great recipe.”
➡ “Made this for a football game get-together! Now I know to double the recipe! It went home with several friends.”
➡ “The best dupe for Boursin ever!”
The simple list of ingredients:
Boursin s a French Gournay-style cheese. The classic Boursin cheese herbs are just parsley and chives, but I’ve rounded out the herb mixture to include dill, tarragon, and a touch of thyme. The larger mix of herbs gives my cheese a more robust, herby flavor, I think you’re going to love it…
- cream cheese ~ this forms the base of my homemade Boursin.
- Note: This homemade Boursin-style cheese is creamier than the packaged version. Store-bought Boursin has a unique crumbly, pressed texture that’s difficult to recreate at home, but the fresh garlic-herb flavor here is spot on.
- goat cheese ~ adds tang and a fuller, more sophisticated flavor than cream cheese alone.
- butter ~ it gives this homemade Boursin-style cheese richness and a firmer set once chilled,
- garlic ~ fresh garlic adds an appealing punch.
- granulated or minced onion ~ I use an amazing granulated toasted onion from Penzy’s.
- assorted herbs, I use a combination of fresh and dried herbs:
- fresh chives and thyme
- dried parsley, tarragon and dill
How to make homemade garlic and herbed cheese spread
I used my stand mixer with the paddle attachment to make this cheese. You can also do it by hand, but the mixer makes it a bit cleaner and easier.
- Start by mixing the cream cheese with the softened butter and garlic. Blend until well combined.
- Add the goat cheese and herbs, salt and pepper, and blend until well combined. Do this gently, without whipping the cheese.
- Give the cheese a taste to adjust.
- Pack into an airtight container and refrigerate for 6 hours, or overnight. This allows the flavors to develop.
You’re asking
Yes, for sure! Try herbes de Provence for a different flavor. Using good quality dried herbs is important so make sure they haven’t been sitting in your cupboard for a year. My microwave method for drying fresh herbs works great, and when you do it yourself, you get the biggest bang for your buck.
Yes! Be sure to mince them finely. I don’t recommend using basil because it tends to oxidize.
Yes, you could use low fat cream cheese, but your texture won’t be quite as nice. For a party/appetizer cheese, use full-fat. This is one of those recipes where the fat is doing real work.
Homemade Boursin-style cheese will keep for about 4–5 days in the refrigerator, tightly covered. Let it sit out for 15–20 minutes before serving so it softens to a spreadable texture.
Heads up!
Homemade Boursin cheese makes the best host gift. Pack it into a cute Weck jar and bring it with the recipe attached.
Serving your homemade cheese spread
- I get many questions about the brand of cracker I used in the photos…they are Lesley Stowe Rainforest Crisps.
- You can make your own crisp crackers, check out my Copycat Raincoast Crisps® Crackers ~ they’re amazing and get rave reviews.
- You can use your cheese as a base for many kinds of simple savory tarts, like my Mushroom & Boursin Puff Pastry Tart or my Asparagus Puff Pastry Tart.
- It’s once of the delicious layers in my 7 Layer Smoked Salmon Dip.
- This cheese is always a hit on a cheese board, and in my How to Make an Epic Cheese Board post I’ll show you how to make adorable Boursin pinecones, with sliced almonds.
- Slather it on baked potatoes, corn on the cob, green beans or grilled steak.
- Crumble it on green salads.
- Fold into scrambled eggs for a super Egg Tartine.
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Homemade Boursin Cheese Recipe
Ingredients
- 8 ounces cream cheese, brick style
- 4 Tbsp salted butter, room temperature
- 1 large clove of garlic, grated or put through a garlic press
- 4 ounces goat cheese, log style
- 2 tsp fresh chives, snipped into tiny pieces
- 1 tsp fresh thyme leaves, minced
- 1 tsp dried parsley
- 1/2 tsp dried tarragon
- 1/2 tsp dried dill
- 1/2 tsp granulated onion
- 1/4 tsp white pepper
- 1 pinch sea salt, or more to taste
Instructions
- Put the cream cheese, butter, and garlic in the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a silicone spatula. Blend together until well combined.
- Add the goat cheese, herbs, and spices. Blend again until well combined. Do not beat air into the cheese. Taste to adjust any of the flavorings to your liking. Feel free to adjust here ~ you may want more herbs, or extra pepper.
- Put the cheese into an airtight jar or container and refrigerate for several hours or overnight to allow the flavors to develop.
- Serve with crackers of your choice.
- Plan to use your homemade Boursin cheese within a week or so.
Notes
Nutrition
How to use your homemade Boursin cheese
Copycat Raincoast Crisps® Crackers
Homemade Raincoast Crisps are a copycat version of the famously beautiful and crunchy crackers that dominate cheese boards everywhere, and they're so easy to make!
Mushroom & Boursin Puff Pastry Tart
Mushroom & Boursin Puff Pastry Tart is a multi-tasking dress-it-up or dress-it-down kind of dish that takes a couple of minutes to throw together and impresses everybody.
Boursin Stuffed Mushrooms
Juicy baked mushroom caps stuffed with creamy Boursin cheese ~ this ultra easy appetizer will be the hit of your next party, guaranteed!
Boursin Butter
A cheesy spread made with Boursin and butter to slather on anything and everything!
Love Boursin Cheese
Great on bread with roast beef
This recipe is a Keeper
yes to the roast beef — and burgers too!
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!
How about spreading the homemade Boursin on chicken before baking? I’m always thinking 😉
I love Boursin cheese! This sounds amazing, and whipped up in no time, what a treat 😀 x
So many flavors! I’d be snacking on this all day!
That’s what’s been happening here, Evi.
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.
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!
I love that you shared this recipe. I haven’t eaten Boursin in years, but I remember loving it. Definitely keeping this recipe.
Boursin was so popular a couple of decades ago, I think it’s time for a comeback!
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.
Sounds VERY good, I don’t think I’ve ever caramelized tomatoes…
Looks great ! What brand are those yummy looking crackers in the first photo?
Did you make those too?
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!
Thanks so much. They looked yummy and I will
buy them to go with your recipe for an upcoming card party.
Were you ever able to find the name of those crackers?
oh my gosh I would love to know the name/brand of those crackers!
Raincoast Crisp crackers, my homemade version is spot on, here.
Raincoast Crisp crackers.
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
Rainforest crackers are also sold at Foodland.
Is it possible to make with block cream cheese?
Thanks so much for another great recipe 🙂
Sure, and if you do it in the food processor that will help to lighten up the block cheese, too.
could you use fresh herbs? i still have loads in my garden!
You can, Annette, and I think that would be really good.