The Easiest Homemade Boursin Cheese

I still remember my first “grown-up” cheese board. It was at a friend’s bridal shower, and amidst the brie and cheddar sat a small, herb-encrusted disc labeled “Boursin.” The creamy, garlicky, and utterly addictive cheese was an instant hit, and I shamelessly hovered nearby, scooping it up with crackers until it was gone. I’ve been hooked ever since, and delighted to discover how easy it is to make a version at home that rivals the original – and saves a few dollars, too!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes (plus chilling time)
• Total Time: 15 minutes (plus 3-4 days chilling)
• Servings: 16
• Yield: About 1 1/2 cups
• Dietary Type: Vegetarian (can be adapted to dairy-free with substitutions)

Ingredients

• 8 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 2 garlic cloves, minced
• 2 teaspoons finely chopped scallions
• 2 teaspoons parsley, chopped
• 1/2 cup pecans, toasted (optional)

Equipment Needed

• Mixing bowl
• Fork or electric mixer
• Small bowl or wax paper
• Refrigerator

Instructions

1. Begin by ensuring your cream cheese and butter are properly softened. This is crucial for achieving a smooth and creamy final product. Let them sit at room temperature for at least an hour, or even longer if your kitchen is cool.
2. In a mixing bowl, combine the softened cream cheese and butter. Using a fork or an electric mixer (on low speed), blend the two together until they are fully incorporated and the mixture is light and fluffy. Avoid overmixing, which can make the mixture too soft.
3. Add the minced garlic, chopped scallions, and parsley to the bowl. Gently fold these ingredients into the cream cheese mixture, ensuring they are evenly distributed. Be careful not to overmix at this stage.
4. Now it’s time to shape the cheese. You have two options:
   • Bowl Method: Press the mixture into a small, pretty serving bowl. This works well if you want to serve the cheese directly from the bowl. Use the back of a spoon to smooth the surface.
   • Cheese Ball Method: Lay a sheet of wax paper on a flat surface. Spoon the cheese mixture onto the wax paper. Gently shape it into a ball, using the wax paper to help you mold it. Twist the ends of the wax paper to secure the shape.
5. Refrigerate the cheese for 3-4 days. This allows the flavors to meld and develop, resulting in a much more flavorful cheese. The longer it chills, the better it will taste.
6. If you’re using pecans, lightly toast them in a dry skillet over medium heat until fragrant, or in the oven at 350°F (175°C) for about 5-7 minutes. Let them cool completely. Coarsely chop the toasted pecans.
7. Just before serving, unwrap the cheese ball (if using) and roll it in the chopped, toasted pecans, pressing gently so they adhere to the surface. Alternatively, if you used the bowl method, sprinkle the pecans over the top of the cheese.
8. Serve chilled with crackers, baguette slices, or vegetables.

Expert Tips & Tricks

• Softening Smart: If you’re short on time, you can speed up the softening process by cutting the cream cheese and butter into smaller pieces before leaving them at room temperature. You can also microwave them briefly on low power, but be extremely careful not to melt them.
• Garlic Power: For a milder garlic flavor, blanch the minced garlic in boiling water for a minute before adding it to the cheese. This will mellow out the sharpness.
• Herb It Up: Feel free to experiment with different herbs! Chives, thyme, and rosemary all make excellent additions.
• Make Ahead Magic: This cheese is best made ahead, so don’t hesitate to prepare it well in advance of your gathering.
• Dealing with Soft Cheese: If your cheese seems too soft after mixing, add a tablespoon or two of powdered milk to help firm it up.

Serving & Storage Suggestions

Serve your homemade Boursin chilled with an assortment of crackers, toasted baguette slices, crudités (such as carrot sticks, celery, and cucumber), or even apple slices. It’s also delicious spread on sandwiches or used as a topping for baked potatoes.

This cheese will keep in the refrigerator for up to a week, tightly wrapped in plastic wrap or stored in an airtight container. It’s not recommended to freeze this cheese, as it can change the texture. The cheese can sit at room temperature for up to two hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	111.9 kcal	–
Calories from Fat	105 g	94%
Total Fat	11.7 g	18%
Saturated Fat	6.1 g	30%
Cholesterol	27 mg	9%
Sodium	72.8 mg	3%
Total Carbohydrate	1 g	0%
Dietary Fiber	0.3 g	1%
Sugars	0.2 g	0%
Protein	1.5 g	2%

Variations & Substitutions

• Dairy-Free Boursin: Use a high-quality vegan cream cheese alternative and vegan butter. Miyoko’s Kitchen Cultured Vegan Butter and Kite Hill Cream Cheese are excellent options.
• Spicy Boursin: Add a pinch of red pepper flakes or a dash of hot sauce to the cheese mixture.
• Mediterranean Boursin: Incorporate sun-dried tomatoes, Kalamata olives, and fresh oregano.
• Smoked Boursin: Use smoked paprika instead of regular paprika for a smoky flavor.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferred for their vibrant flavor, you can use dried herbs in a pinch. Use about 1 teaspoon of each dried herb for every 2 teaspoons of fresh herbs.

Q: How can I make this cheese more spreadable?
A: Adding a tablespoon or two of milk or cream (dairy or non-dairy) can help make the cheese more spreadable.

Q: Can I use a food processor to make this?
A: Yes, you can use a food processor to combine the ingredients, but be careful not to over-process, as this can make the cheese too soft. Pulse the ingredients until just combined.

Q: What if I don’t have pecans?
A: Walnuts, almonds, or even sunflower seeds can be used as a substitute for pecans.

Q: How long does this cheese last?
A: This cheese will last for up to a week in the refrigerator, tightly wrapped or stored in an airtight container.

Final Thoughts

Homemade Boursin is one of those recipes that makes you feel like a culinary wizard with minimal effort. It’s a crowd-pleaser, a flavor bomb, and so customizable. I hope you’ll give this recipe a try – and don’t be afraid to experiment with different herbs and nuts to create your own signature blend! Serve it with your favorite wine and enjoy the delighted faces around your table. Bon appétit!