Frederic Melton
Boursault is a French triple-cream cow's milk cheese invented by Henri Boursault in 1953. It has a creamy, luxurious texture and a mild, buttery flavour with a hint of tanginess. The cheese is covered with a thin, edible, bloomy white rind, which develops as the cheese matures. Boursault is known for its subtle aromas and is best enjoyed at room temperature with crusty bread or fresh fruits.
| Characteristics | Values |
|---|---|
| Type of Milk | Cow |
| Texture | Creamy, Rich, Smooth |
| Rind | Thin, Edible, Bloomy White |
| Flavour | Mild, Buttery, Tangy |
| Pairings | Fresh Fruits, Bread, Crackers, Sparkling Wine |
| Invented By | Henri Boursault (or Henri and Pierre Boursault) |
| Year Created | 1953 |
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What You'll Learn
Boursault is a French triple-cream cow's milk cheese
The flavour of Boursault is mild and buttery with a subtle tanginess. It is best enjoyed at room temperature, spread on crackers or crusty bread. It pairs well with fresh fruits and sparkling wines.
The cheese has a thin and velvety crust, under which subtle aromas are revealed. It is a true delight to savour alone or to share. Boursault is sold throughout France but may be harder to find elsewhere. A goat's milk variety, Boursault Chèvre, is also available.
Overall, Boursault is a luxurious and indulgent cheese that is perfect for those who enjoy a rich and creamy texture with a subtle tang. It is a wonderful choice for a cheese board or as an ingredient in recipes calling for a soft, creamy cheese.
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It has a mild, buttery flavour with a tangy finish
Boursault is a French triple-cream cow's milk cheese known for its rich, creamy texture and mild, buttery flavour with a tangy finish. The high butterfat content in the milk used for its production contributes to its luxurious, smooth texture. This soft-ripened cheese is made from pasteurized cow's milk and originates from the region of Val-de-Marne. It was invented by Henri Boursault in 1953, and there is also a goat's milk variety called Boursault Chèvre.
The cheese is covered with a thin, edible, bloomy white rind that develops as it matures. Underneath this crust, Boursault reveals subtle aromas and a delicate texture. It is best enjoyed at room temperature, spread on crusty bread or crackers. It pairs well with fresh fruits, sparkling wines, and other complementary flavours.
The mild and buttery taste of Boursault, with its subtle tang, makes it a versatile cheese for cooking or enjoying on its own. Its creamy texture lends itself well to spreading, melting, or adding a rich touch to dishes. Boursault can be savoured alone or shared, offering a delightful cheese experience with its unique flavour profile and indulgent mouthfeel.
The tanginess of Boursault cheese provides a pleasant contrast to its otherwise mild and buttery characteristics. This slight tang is likely due to the ripening process and the specific bacteria cultures used in its production. The balance between the creamy, buttery notes and the tangy finish makes Boursault a complex and intriguing cheese for those who appreciate nuanced flavours.
Overall, Boursault cheese delights cheese enthusiasts with its mild, buttery flavour and tangy finish. Its creamy texture and subtle aromas enhance its appeal, making it a sought-after delicacy in France and a delightful discovery for those who appreciate fine cheeses. While it may be harder to find outside of France, those who come across Boursault are sure to enjoy its distinctive and indulgent sensory experience.
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It's best enjoyed with fresh fruit, bread, or sparkling wine
Boursault is a French triple-cream cow's milk cheese known for its luxurious, creamy texture and rich, smooth mouthfeel. The high butterfat content in the milk used for its production contributes to its distinctive texture and flavour. The cheese is best enjoyed at room temperature, spread on crackers or crusty bread, and paired with fresh fruit or sparkling wine.
When served with fresh fruit, the sweetness and acidity of the fruit complement the cheese's creamy texture and mild, buttery flavour. Softer, milder cheeses like Boursault pair well with sweeter fruits such as grapes, apples, and pears. The natural sugar in the fruit also helps to balance the tanginess of the cheese.
When enjoyed with bread, the crusty exterior and soft interior of a freshly baked loaf provide a textural contrast to the creaminess of the cheese. The bread's neutral flavour allows the subtle, buttery notes of the Boursault to shine through.
Boursault is also delightful when paired with a glass of sparkling wine. The crispness and acidity of the wine cut through the richness of the cheese, creating a refreshing tasting experience. The bubbles in the wine also help to cleanse the palate, enhancing the enjoyment of the cheese's subtle flavours.
In addition to the above, Boursault is also excellent when served on a cheese board with other complementary cheeses, such as Ardi Gasna or Comte, and is suitable for those who enjoy a milder, less pungent cheese.
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It was invented in 1953 by Henri Boursault
Boursault cheese was invented in 1953 by Henri Boursault, with some sources also citing a second creator, Pierre Boursault. It is a relatively new type of cheese that originated in France, specifically the region of Val-de-Marne. The cheese is named after its creator(s) and has become a well-loved variety, known for its luxurious and creamy texture.
Boursault is a triple-cream cow's milk cheese, with a high butterfat content, which contributes to its rich and smooth characteristics. It has a mild and buttery flavour, with a subtle tanginess, and is covered by a thin, edible, bloomy white rind. This rind develops as the cheese matures, revealing a soft-ripened cheese underneath. The cheese is said to have subtle aromas and is considered a true delight, perfect for savouring alone or sharing with others.
The creation of Boursault cheese by Henri Boursault added a new variety to the world of French cheeses. Its unique characteristics, such as its creamy texture and mild flavour, have made it a popular choice for those who enjoy a luxurious and indulgent cheese experience. Boursault is often enjoyed on crusty bread, with fresh fruits, or paired with sparkling wines, enhancing its reputation as a delightful treat.
While Boursault cheese is widely available throughout France, it may be harder to find in other parts of the world. Those seeking to purchase Boursault outside of France may need to resort to online specialty stores or wait for limited restocks. The demand for Boursault cheese highlights its popularity and the impact of its invention by Henri Boursault on the culinary world.
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It has a thin, bloomy, edible rind
Boursault is a French triple-cream cow's milk cheese with a thin, bloomy, edible rind. Invented by Henri Boursault (and sometimes also credited to Pierre Boursault) in 1953, it is a relatively new type of cheese. The cheese's rind develops as it matures, and the high butterfat content in the milk used for its production contributes to its rich and smooth texture.
The rind of Boursault is a key part of the cheese's identity and contributes to its overall taste and texture profile. While it is edible, the rind provides a textural contrast to the creamy interior of the cheese. The thin, bloomy rind is delicate and velvety, adding a subtle crunch when bitten into. It also serves as an indicator of the cheese's maturity and freshness. A fresh Boursault should have a pristine white rind, free of discolouration or blemishes. Over time, the rind may develop a slight bloom, indicating the presence of mould, which is natural and safe to consume.
The rind also influences the subtle aromas and flavours of Boursault. It contributes to the cheese's mild and buttery flavour profile, adding a hint of tanginess. The rind's natural moulds interact with the cheese's paste, enhancing its flavour and creating a more complex sensory experience. This cheese pairs well with fresh fruits, crusty bread, and sparkling wines, and its spreadable consistency makes it ideal for crackers or bread.
The thin, bloomy, edible rind of Boursault is a defining characteristic that sets it apart from other cheeses. It not only provides textural contrast and visual appeal but also contributes to the cheese's overall flavour and aroma. The rind's development is carefully monitored during the maturation process to ensure it enhances the cheese's sensory experience without becoming overpowering or unpleasantly bitter.
In summary, the thin, bloomy, edible rind of Boursault cheese is an integral part of its unique characteristics. It adds textural contrast, enhances flavour, and provides visual appeal. The rind's development is carefully managed to ensure it complements the cheese's creamy paste, creating a harmonious and indulgent sensory experience.
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Frequently asked questions
Boursault is a French triple-cream cow's milk cheese with a rich, creamy, and buttery texture and a mild flavour. It has a little tanginess and is covered with a thin, edible, bloomy white rind.
Boursault is suitable for spreading on crackers or crusty bread and pairs well with fresh fruits and sparkling wines.
Boursault is sold throughout France but may be harder to find elsewhere. You can sometimes find it on specialty food websites.
