Randy Chandler
Boursin is a brand of soft, creamy cheese with a flavour and texture similar to cream cheese. It was created in 1957 by Frenchman François Boursin, a cheese maker and marketing genius from Normandy. Boursin is made from cow's milk and is known for its unique blend of herbs and spices. It is often enjoyed as a spread or used in various recipes to add a rich and creamy consistency.
| Characteristics | Values |
|---|---|
| Type | Soft, processed |
| Texture | Creamy, crumbly, spreadable |
| Flavour | Buttery, full-flavoured, herbaceous, smooth |
| Aroma | Fresh, strong |
| Country of origin | France |
| Region | Croisy-sur-Eure, Normandy |
| Producers | Boursin Bel UK Ltd |
| Synonyms | Gournay cheese |
| Pasteurized | Yes |
| Gluten-free | Yes |
| Melts | Yes |
| Founder | François Boursin |
| First flavour | Garlic and fine herbs |
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What You'll Learn
Boursin is a type of Gournay cheese
Boursin is a brand of soft, creamy cheese with a flavour and texture similar to cream cheese. It is known for its unique blend of herbs and spices. The first flavour, garlic and fine herbs, was created by Boursin in Normandy, France. The cheese was produced exclusively in Croisy-sur-Eure, France, by the Boursin company until 1990 when it was acquired by Unilever.
Boursin has a soft, spreadable consistency that is slightly harder than cream cheese. It stands out in grocery stores due to its packaging: a box containing a silver-wrapped mound of cheese. The original version is garlic and fine herbs, but it has expanded to include other flavours such as basil and chive, caramelized onion and herbs, fig and balsamic, and limited edition black truffle and sea salt.
Boursin is a versatile cheese that can be enjoyed in many ways. It is perfect as a spread on crackers, toast, or vegetables. It can also be melted in pasta, added to lasagna or mac and cheese, sprinkled on a salad, stuffed in mushrooms or chicken breast, spread on a burger, or melted in an omelet. Boursin's creamy texture and distinctive flavours make it a popular choice for those looking to elevate their culinary creations.
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It was created by Francois Boursin in 1957
Boursin cheese was created by Francois Boursin in 1957. Boursin was a young Normandy cheesemaker who opened a cheese factory in Croisy-sur-Eure, a small community in northern France. He worked quietly for years to perfect his signature cheese, which was inspired by a traditional French party dish called "fromage frais". This dish consisted of fresh cheese and herbs, and Boursin's innovation was to create a commercial version of this simple dish.
Boursin's cheese was the first flavoured cheese product to be sold nationally in France. It was derived from "fromage frais", which translates to "fresh cheese", a traditional party dish where guests would add herbs to their cheese for flavour. Boursin's recipe built on this idea, combining savoury herbs and rich flavours with a creamy, yet crumbly texture.
In 1961, a French newspaper mistakenly reported the launch of Boursin infused with garlic, and although Francois Boursin had no such recipe in the works, he quickly got to work to meet the public's demand. For two years, he worked on his own original recipe, inspired by "fromage frais", blending garlic, fresh cream, soft cheese, herbs, salt and pepper. Finally, in 1963, he introduced Boursin Garlic & Fine Herbs Cheese to the world, and it quickly became a household name.
Boursin cheese is a soft cow's milk cheese with a spreadable consistency that is slightly harder than cream cheese. It stands out in grocery stores due to its distinctive packaging: a box containing a silver-wrapped mound of cheese. The original version is garlic and fine herbs, but Boursin has since expanded to include other flavours such as basil and chive, caramelized onion and herbs, and fig and balsamic. Boursin is considered a Gournay cheese, a term coined by Francois Boursin himself when asked about the type of cheese he had created.
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It's a soft cow's milk cheese
Boursin is a soft cow's milk cheese, a fact that might not be immediately obvious given its foil packaging and distinctive flavour. The cheese was the brainchild of Frenchman Francois Boursin, a cheesemaker and marketing genius who decided to sell a commercial version of a simple French dish, fresh cheese with herbs.
Boursin is a soft, spreadable cheese with a consistency that is only a little harder than cream cheese. It is a versatile cheese that can be used in a variety of dishes, from mashed potatoes to grilled cheese sandwiches. It can also be enjoyed on its own, spread on a crusty baguette or crackers. The cheese's creamy texture and tangy, savoury flavours make it a perfect match for fresh bread or vegetables.
The cheese is made from pasteurised cow's milk, heated and curdled with rennet, and then transformed into a creamy cheese. The milk is sourced from local dairy farms, ensuring the freshest and highest-quality ingredients. Boursin is then blended with a combination of herbs and spices, depending on the desired flavour profile. These herbs and spices give the cheese its signature taste and aroma.
The first flavour of Boursin, garlic and fine herbs, was created in 1957 by Francois Boursin. The recipe was the first flavoured cheese product to be sold nationally in France. Since then, Boursin has expanded its range of flavours, including black pepper, truffle, basil and chive, caramelised onion and herbs, and fig and balsamic. There is even a limited edition black truffle and sea salt variety.
Boursin is a versatile and popular cheese, known for its creamy texture and rich, distinctive flavours. It is a true testament to French gastronomy and can be enjoyed in a variety of ways, whether spread on bread, used in recipes, or added to a cheese platter.
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It has a creamy, crumbly, spreadable texture
Boursin cheese is a soft, creamy, crumbly, and spreadable cheese. It is a little harder than cream cheese in texture, but still soft enough to spread easily. It is a cow's milk cheese, with a buttery, full-flavoured, herbaceous, and smooth taste. It is a very versatile cheese, and can be used in a variety of dishes, both sweet and savoury.
The crumbly texture of Boursin cheese makes it a great topping for salads, as it can be crumbled over fresh greens. It can also be spread on crackers or bread, or used as a dip for vegetables. Boursin is a great addition to mashed potatoes, adding a creamy texture and savoury herb flavour. It can also be melted over pasta, added to lasagne or mac and cheese, stuffed in mushrooms or chicken breast, spread on a burger, melted in an omelette, or dolloped onto a bowl of chilli.
Boursin is also a great choice for a cheese board or charcuterie platter. Its thick, creamy consistency and distinct taste make it a standout option. It can be paired with a crusty baguette or crackers, and its creamy texture contrasts beautifully with the crunch of bread.
The versatility of Boursin cheese extends beyond savoury dishes. It can be paired with sweet fruits, such as a fig, raisin, and nut variety that was a perfect Christmas cheese. It can also be enjoyed on its own, with its creamy texture and rich, distinctive flavours making it a delightful snack.
The unique texture of Boursin cheese is a result of its production process. It is made from pasteurized cow's milk, heated and curdled with rennet, and then transformed into a creamy cheese. The milk is sourced from local dairy farms, ensuring freshness and quality. The cheese is then blended with herbs and spices, depending on the desired flavour profile. These additions give Boursin its signature taste and aroma.
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It's available in various flavours
Boursin cheese is available in a variety of flavours, including garlic and fine herbs, black pepper, truffle, and even a plant-based option. The original flavour, created by François Boursin in 1957, is garlic and fine herbs, which combines garlic, parsley, chives, and other herbs to create a rich and savoury flavour profile. This flavour is versatile and can be used as a spread, dip, or melted over meats.
Over the years, Boursin has expanded its flavour offerings, with options such as basil and chive, caramelized onion and herbs, fig and balsamic, and limited-edition black truffle and sea salt. The black pepper variety adds a bold and peppery kick to dishes, while the truffle variety offers a unique twist on the classic flavour.
In addition to these flavours, Boursin has also introduced seasonal or limited-edition varieties, such as the now-discontinued fig, raisin, and nut blend, which was a perfect Christmas cheese. The brand also offers a range of recipes that showcase the versatility of their cheeses, such as Boursin spaghetti squash primavera, crispy Boursin bites, and Boursin vodka pasta.
The variety of flavours available ensures that there is a Boursin cheese to suit every taste and culinary application, from spreading on crackers or bread to adding a creamy and savoury element to recipes.
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Frequently asked questions
Boursin is a brand of soft, creamy cheese with a flavour and texture similar to cream cheese. It is a French cheese, created in Normandy in 1957 by François Boursin.
Boursin is made from pasteurised cow's milk.
Boursin is made from cow's milk, heated and curdled with rennet, and then transformed into a creamy cheese. It is then blended with a combination of herbs and spices, depending on the desired flavour profile.
Boursin is a rich and creamy cheese with a tangy and savoury flavour. The specific taste varies depending on the chosen flavour, with some versions offering a more intense profile than others.
Boursin is incredibly versatile and can be used in a variety of dishes. It is often enjoyed as a spread on crackers, bread, or fresh vegetables. It can also be used in recipes such as pasta, lasagna, mac and cheese, salads, stuffed mushrooms, or added to grilled meats and vegetables.
