Homemade Boursin Cheese Recipe
Homemade Boursin cheese is a fresh garlic and herb cheese spread made with cream cheese, goat cheese, butter, and plenty of herbs. It’s creamy, tangy, and ready for crackers, vegetables, crostini, or an easy cheese board.
Servings: 28
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
*This recipe was first published in 2016, and has been re-tested and updated in 2026 with new photos and recipe tweaks.
Nutrition
Serving: 1 Tbsp · Calories: 54 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 5 g · Saturated Fat: 3 g · Polyunsaturated Fat: 0.2 g · Monounsaturated Fat: 1 g · Trans Fat: 0.1 g · Cholesterol: 14 mg · Sodium: 55 mg · Potassium: 14 mg · Fiber: 0.03 g · Sugar: 0.3 g · Vitamin A: 208 IU · Vitamin C: 0.2 mg · Calcium: 15 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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