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.
Add The View from Great Island as a Trusted Google Source
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!
Only giving one star cause this isn’t “Boursin” it’s flavored cream cheese. Boursin is actually gournay cheese. While it’s similar it’s not American cream cheese and this recipe should reflect that knowledge and be informative in that way. This may very well be a great recipe. But it’s not gournay cheese.
Wow. There’s one in every comment section, isn’t there? How about just not making the recipe if you’re so offended by it, rather than being a pedantic asshole?
This is an amazing recipe Bella. If all we have available as ingredients are store bought cream cheese or store bought milk (to make the cheese from scratch) to make good wholesome home made products then this is a really good substitute for the original gournay version.
Very well put!
Really?!!!!
How long will this cheese last in the frig once completed?
It will last about 2 weeks, tightly covered.
Perfect recipe for a restaurant to add to a cheese/charcuterie board or as a stand alone appetizer. Great recipe.
Thanks Vicky <3
Just made this as directed, and have it stored in the fridge for the next 24 hours. Not sure if I can wait that long! ?. I absolutely love Boursin, and am so glad that I stumbled across this recipe. It also reminds me of another spreadable cheese called Alouette ( garlic and herb ) spread. Anyway, thank you for sharing your version!
This sounds very good, and I’ll be making it today. I have a recipe for roasted beets served on boursin spread on puff pastry, which was delicious – I didn’t know beets could be so good! The cost of boursin, though it just too much for regular use. Thank you in advance!
This looks like a really delicious flavored cream cheese, but it doesn’t much resemble Boursin cheese. Boursin doesn’t use cream cheese as a base, nor does it contain oregano, marjoram, tarragon, thyme, sage, or basil. If you really want something resembling Boursin, you can use a very simple farmers cheese as the base (super easy to make), add white pepper, garlic, parsley, salt, and chives, then mix with a touch of cream to desired consistency.
She said that. Read the post before you criticize it, and you’ll see that she discusses the additional herbs. FFS, there are so many more important things to concern yourself with.
As I have to convert this to ml, is this liquid ounces or or weight?
It’s weight, Lute.
What are the cracker/toasts that you serve with the Boursin cheese recipe
Those are Raincoast Crisps, Barbara, they come in all sorts of flavors, and you’ll find them in better supermarkets.
Sue, I love the idea of making this spread and giving it as a hostess gift. What is the volume? Trying to figure out what size glass jar to buy. Ill probably make a big batch. Thanks and love your site!
The recipe makes 12 ounces, Jeanette, and thanks!
Have you tried this using fresh herbs? I plan on making this, but with homemade cream cheese, which is really easy to make. I am also thinking of adding dill. Have you experimented with adding different herbs?
You could definitely use fresh herbs, but in that case I think you would want to use it up within a day or so. I think any herb would work well, and the homemade cream cheese sounds wonderful, I’m planning to do a post on that too!