My Homemade Boursin Cheese recipe is easy to do, and the flavor is spot on. This copy cat garlic and herb creamy cheese is absolutely delicious and will save you SO MUCH money! It’s perfect for any occasion.
Homemade Boursin cheese is a breeze!
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.
the simple list of ingredients:
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…
- whipped cream cheese ~ the cheese in Boursin is Gournay, a type of fresh French cream cheese.
- garlic ~ fresh garlic gives this Boursin cheese recipe an appealing punch.
- assorted dried herbs, I used: parlsey, oregano, marjoram, tarragon, thyme, chives, sage, and basil.
how to make homemade garlic and herbed cheese spread
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.
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.
tips for making your own Boursin cheese
- 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.
- Using good quality 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.
- 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.
How to use your homemade Boursin
- This cheese is so tasty it only needs some great crackers by its side.
- I got 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 or my Vegan Multi Seeded Crisps.
- You can use your cheese as a base for many kinds of simple savory tarts, like my Sweet Onion 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 or grilled steak.
- Substitute your herbed cheese in many savory recipes that call for cream cheese.
Reader Rave ~
“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.” ~Joan
variations to make this diy garlic and herb cheese your own ~
- You can use very finely minced fresh herbs for a different type of flavor.
- Go ahead and use a low fat whipped cream cheese for a skinny homemade Boursin cheese recipe.
- Try mixing the whipped cream cheese with some soft goat cheese for an extra tang.
Homemade Boursin Cheese Recipe
Ingredients
- 12 ounces whipped cream cheese
- 1 large clove of garlic
2 scant teaspoons each:
- 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.
- Plan to use your homemade Boursin cheese within two weeks.
Nutrition
I used garlic from a jar. The fresh garlic was biting, but got milder with time. I could use the minced garlic from the jar and be ready in 24 hours!
I have been on the hunt for a good copycat Boursin recipe. I have tried many and have been disappointed. This sounds like it might be good. I’m wondering if granulated garlic would be better because of its small size–it would go further. I grow most of my own herbs and garlic, but I think the granulated dry garlic would not be so biting but more mellow. I’ll give it a try.
Let me know how it goes Barbara 🙂
CAROL OFFIELD is 1000% correct. Equal parts 8oz butter and 8oz cream cheese gets you the exact same consistency as Boursin. I use softened stick butter and original Phila. cream cheese + 1/2 tsp crushed dried Parsley + 1/2 tsp garlic powder. I make this when i travel to visit family in Italy as stores there in rural areas do not have it.
P.S. This version freezes incredibly well and for a long time. Even here in US, when Boursin is BOGO, i buy 12 and freeze it, to use as needed. I think it’s the butter content that makes it freeze so well.
This is a great recipe and even greater when you combine the whipped cream cheese with an equal amount of whipped butter. It’s really authentic tasting then! Ive been making this since the sixties, that’s how old I am!!
It may just be me, but I cannot get this to print using your print button. It just keeps opening up new pages. Great recipe!
Michelle
So sorry Michelle, it seems to be glitchig for a few people, I’ll look into it. If you happen to come back, here’s the link
Can this be frozen?
You can, but creamy dips will lose quality and the texture may change, so I don’t really recommend it.
Hi, at the risk of sounding like a big dummy, is the whipped cream cheese the one in the tub? ? Just want to be doubly sure as I would like to try this. Thank you!
Yes, it is! And it will say right on the package, too.
I just made it for my gluten free spouse who got sick after eating the original cheese spread. It’s awesome!
Yay!
Hi Sue,
This looks delicious. Could I use my garlic twister thingy to chop the garlic?
If you mean your garlic press then yes!
I would love to try this with goat cheese..do you think the taste might be similar? Thank I can’t wait to try it??
Oooh I like that idea Kristy. It would be a little sharper, but in a good way, I think.