Boursin Cheese is a soft, herb-filled creamy cheese that works as a dip or a spread. It’s the perfect appetizer to serve with vegetables and crackers, or you can add it into salads, pasta, chicken recipes, or even bake with it. Homemade Boursin Cheese goes well with just about everything!
What’s in Boursin Garlic and Herb Cheese?
Homemade Boursin Cheese is one of my new but great loves. This creamy cheese is simply amazing. The thing that makes this soft cheese so good is all of the fresh herbs! Mixing them in with the cream cheese creates the most amazing flavor.
- Cream Cheese: Forms the base of this recipe. Use full-fat, brick-style cream cheese for the best results.
- Unsalted Butter: Combines with the cream cheese to make this spread crumbly and unbelievably tasty. If using salted butter, omit the kosher salt.
- Herbs: Kosher salt, garlic powder, dill, marjoram, basil, chives, black pepper, thyme, and parsley make up the herbs in this copycat recipe.
- Parmesan Cheese: A bit of freshly grated Parmesan cheese adds salty and tangy flavor.
Boursin Cheese is the perfect party appetizer to serve with veggies and crackers. If you make it in advance, it can always be ready to pull out when unexpected company drops by.
Variations on Boursin Cheese Spread
By mixing in your favorite herbs, you can customize this cheese and even create your signature blend.
Add minced shallots and chives to recreate the Shallot & Chive flavor or basil and chives to recreate the Basil & Chive flavor. Add some caramelized onions to recreate the Caramelized Onion & Herbs flavor. Or use dried garlic, cilantro, red pepper flakes, and parsley to mimic their newer Chimichurri Style Cheese.
Create a custom blend using Italian seasoning, herbs de Provence, or everything bagel seasoning. For a sweet Boursin spread, try adding some pumpkin pie spice or cinnamon-sugar. Balsamic glaze would also make a wonderful addition! Don’t be afraid to get creative!
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Boursin Cheese was first developed in the 1950s by François Boursin, in the Normandy region of France. It’s a flavored cream cheese filled with all kinds of tasty herbs. This recipe can be used as a dip or a spread, and it’s just so good–you’ll wonder how you ever lived without it!
Authentic Boursin is made from Gournay cheese, which is similar to cream cheese but crumblier. We approximate that soft, crumbly, spreadable texture by mixing cream cheese and butter.
Yes! Both the actual brand-name product and this recipe are certified gluten-free!
This soft cheese recipe will keep in the refrigerator for up to 2 weeks. This cheese tastes best at room temperature, so let it sit out for a bit before serving.
I do not recommend freezing homemade Boursin Cheese, as the texture will change during the freeze/thaw process, leading to a grainy spread.
Not particularly! Boursin is high in calories, saturated fats, and cholesterol. You can make it a bit healthier by using low-fat cream cheese, but it is still best to enjoy Boursin Cheese in moderation as part of a balanced diet.
How to Store
Store leftover Boursin Cheese in an airtight container just large enough to hold the cheese. Squeeze out as much air as possible, then store in the refrigerator for up to 2 weeks. Boursin Cheese is best enjoyed at room temperature, so let the cheese sit at room temperature for at least 30 minutes before enjoying. I do not recommend freezing this cream cheese spread.
Serving Suggestions
Boursin Cheese shines as a dip, but that’s not where it ends. It adds tremendous flavor to potatoes (baked potatoes, scalloped potatoes, mashed potatoes). Spread it onto crackers, crostini, or a bagel.
We use Boursin in so many of our favorite recipes. Here are a few to consider: Spinach-Stuffed Chicken Breast, Basil Cream Chicken Skillet, Hot Onion Dip, Cheesy Pancetta-Wrapped Chicken.
Mix it into these Tortilla Cream Cheese Roll-Ups for some extra flavor, or add it to your favorite pasta salad. Get creative, be daring, and find new ways to use Boursin.
I made it and everyone loved it. I was wondering how it would come out if I halved the butter. Trying to cut some calories. Also picture above recipe says salted butter but the actual recipe calls for unsalted, which is what I used. Which is correct please. Thank you again for such as easy and elegant cheese spread
You can sure modify it to your liking!
Personally I always ignore recipes which want the Butter “unsalted.” Use regular butter and taste as you go along. Then add less or more Butter as your taste dictate.
I haven’t made this recipe yet as I’m hoping you could tell me what ingredients I would use for the Red Chili Pepper Boursin cheese spread? I’m trying to duplicate that specific flavour as they no longer sell it around here.
Thank you
I am sorry, I haven’t tried to remake that particular flavor yet!
This takes me back to my childhood. Buying Boursin was always a treat for us. Now I live in the Middle East and have to make my own with many substitutions. Still very good. Thanks for sharing.
Thanks for sharing, Andrea!
Can this be frozen after making?
Yes, absolutely!
This is very good and comes close to the Boursin cheese. Other recipes use WAY too much herbs and overpowers the cheese.
Thank you, George! I’m glad you enjoyed it!!
Amazing! I have had the real boursin many times, and wanted to make it myself. I made this recipe exactly as written. I could not tell the difference. Unbelievable!
I’m so glad you loved it!!!
This is the longest post in the world for a cheese spread. God help us and just get to the recipe.
Not everyone is a stupid home cook that needs a zillion steps!
Hi Tricia- I appreciate your criticism but this is a free site. Its not for everyone. Someone that needs extra steps is not “stupid” in my eyes. I’m here trying to teach people that might not have all the answers, just as I don’t! Have a great holiday season.
Good answer Tricia. If they don’t like the way it is go look for something else. I can’t believe some people, if you don’t have something nice to say don’t say anything.😘
How much crushed garlic? This recipe, just as the recipe for spinach stuffed chicken breast, lists an ingredient without any directions for the ingredient.
Hi Kimberly, I’m not sure what you mean. The recipe calls for 1/2 teaspoon garlic powder and you mix it in with the other ingredients. I double checked the recipe. Please let me know if I’m missing something, I’m always grateful when people miss something I messed up on. Have a great Sunday!
This looks so easy, how long will it keep in the refrigerator?
I would say about a week/week and a half. Probably about the length of time of cream cheese. Hope you love it! Thanks for stopping by!
I love LOVE boursin cheese. I love it on burgers, on chicken breasts, and so on, I had no idea it was that easy or inexpensive to make. Thank you so much for sharing this secret.
Isn’t it the best!! Thanks for stopping by Annette!