Patrick Oconnell
Boursin is a soft, creamy French cheese made from cow's milk. It is known for its unique blend of herbs and spices, and its spreadable consistency. Boursin is a versatile cheese that can be enjoyed as a snack, spread on crackers or bread, or used in various recipes. In this article, we will explore the different types of milk used in Boursin cheese and how they contribute to its distinctive flavour and texture.
| Characteristics | Values |
|---|---|
| Type of milk | Cow's milk |
| Pasteurised | Yes |
| Cream added | Yes |
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What You'll Learn
Boursin is made from cow's milk
Boursin is a very soft cow's milk cheese that bears the namesake of its founder, François Boursin. In 1957, Boursin created his brand, inspired by the common French party treat called fromage frais, a combination of fresh cheese and herbs. It was only a local delicacy until 1990 when it was purchased by Unilever, finally making its international debut.
Boursin has a soft, spreadable consistency that is only a little bit harder than cream cheese. It stands out in the cheese aisles of grocery stores thanks to its packaging: a box containing a silver-wrapped mound of deliciousness. Boursin is a type of fresh cheese, specifically categorised as a soft cheese. It is based on a classic cow's milk cheese from Normandy called Gournay and is enriched with cream during production. Consequently, Boursin has a deliciously creamy texture and is often infused with various flavours, such as herbs, garlic, shallots, spices and more.
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It is a soft cheese
Boursin is a soft cheese. It is a popular French cheese known for its creamy interior and rich, distinctive flavours. It is made from cow's milk, heated and curdled with rennet, and then transformed into a creamy cheese. The milk is typically sourced from local dairy farms, ensuring that only the freshest and highest-quality ingredients are used.
Boursin is a very soft cow's milk cheese that bears the namesake of its founder, François Boursin. In 1957, Boursin created his brand, inspired by the common French party treat called fromage frais, a combination of fresh cheese and herbs. It was only a local delicacy until 1990 when it was purchased by Unilever, finally making its international debut.
Boursin has a soft, spreadable consistency that is only a little bit harder than cream cheese. It is most notable for its variety of flavours; the original version is garlic and fine herbs, but it has expanded to include things like basil and chive, caramelised onion and herbs, fig and balsamic, and their limited edition black truffle and sea salt.
Boursin is a type of fresh cheese, specifically categorised as a soft cheese. It is based on a classic cow’s milk cheese from Normandy called Gournay and is enriched with cream during production. Consequently, Boursin has a deliciously creamy texture and is often infused with various flavours, such as herbs, garlic, shallots, spices and more.
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It is a French cheese
Boursin is a French cheese, specifically a soft cow's milk cheese. It was created by François Boursin in 1957, inspired by the common French party treat called fromage frais, a combination of fresh cheese and herbs. Boursin is made from cow's milk, heated and curdled with rennet, and then transformed into a creamy cheese. The milk is typically sourced from local dairy farms, ensuring that only the freshest and highest-quality ingredients are used. The cheese is then blended with a combination of herbs and spices, depending on the desired flavour profile. These herbs and spices give Boursin cheese its signature taste and aroma.
Boursin is known for its spreadable consistency and mild, slightly tangy taste, which makes it a versatile choice for snacking, spreading on crackers or bread, and using in various culinary applications. It is typically sold in small, round portions and is a popular choice for cheeseboards and appetisers due to its creamy and flavourful nature. Boursin has a soft, spreadable consistency that is only a little bit harder than cream cheese. It stands out in the cheese aisles of grocery stores thanks to its packaging: a box containing a silver-wrapped mound of deliciousness.
There are several varieties of Boursin, each offering its own unique twist. Some popular flavours include garlic, fine herbs, black pepper, and truffle, along with a relatively new plant-based option. Deciding which Boursin is best for you ultimately comes down to a combination of personal preference and what you plan to use it for. Classic Garlic & Fine Herbs Boursin cheese is made with dried garlic, salt, white pepper, parsley, and dried chives. Each flavour of Bours will have variations, so check the labels.
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It is a fresh cheese
Boursin is a fresh cheese made from cow's milk. It is a soft, spreadable cheese with a creamy texture and a mild, slightly tangy taste. It is based on a classic cow's milk cheese from Normandy called Gournay, which is also known as fromage frais. Boursin is made by heating and curdling cow's milk with rennet, and then blending it with herbs and spices to create its signature taste and aroma. The milk is typically sourced from local dairy farms to ensure freshness and quality.
Boursin is known for its variety of flavours, with the original version featuring garlic and fine herbs. Other popular flavours include black pepper, truffle, basil and chive, caramelised onion and herbs, fig and balsamic, and limited edition black truffle and sea salt. Boursin also offers a relatively new plant-based option. The different flavours of Boursin each have their own unique twist, making it a versatile choice for snacking, spreading on crackers or bread, and using in various recipes.
Boursin's creamy texture and spreadable consistency make it a popular choice for cheeseboards and appetisers. It is often sold in small, round portions and is easily recognisable in grocery stores due to its distinctive packaging: a box containing a silver-wrapped mound of cheese.
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It is based on a classic cow's milk cheese from Normandy called Gournay
Boursin is a type of fresh cheese, specifically categorised as a soft cheese. It is based on a classic cow's milk cheese from Normandy called Gournay. Gournay is a creamy cheese, and Boursin is enriched with cream during production, giving it a deliciously creamy texture. Boursin is known for its spreadable consistency and mild, slightly tangy taste, which makes it a versatile choice for snacking, spreading on crackers or bread, and using in various culinary applications. It is typically sold in small, round portions and is a popular choice for cheeseboards and appetisers.
Boursin is made from cow's milk, heated and curdled with rennet, and then transformed into a creamy cheese. The milk is typically sourced from local dairy farms, ensuring that only the freshest and highest-quality ingredients are used. The cheese is then blended with a combination of herbs and spices, depending on the desired flavour profile. These herbs and spices give Boursin cheese its signature taste and aroma.
Boursin cheese was created by François Boursin in 1957. Boursin was inspired by the common French party treat called fromage frais, a combination of fresh cheese and herbs. It was only a local delicacy until 1990 when it was purchased by Unilever, finally making its international debut.
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Frequently asked questions
Boursin is made from cow's milk.
No, Boursin is made from cow's milk and is therefore not suitable for vegans. However, there is a plant-based option available.
Yes, Boursin is made with pasteurised cultured milk and cream.
