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Boursin Cheese is a creamy (75% butterfat), mild cheese made from pasteurized cow's milk to which is added cream and seasonings.

It is sold either in 5 oz (150g) cylinders, or in packages of 6 individually-wrapped portion pieces. Either way, it's wrapped in foil.

There is a plain version, but more prevalent are the versions that are flavoured with garlic and herbs, or coated with pepper. Other flavours include onion and chive, salmon and olive, etc.

Rondelé and Alouette are American versions.

Cooking Tips
Bring to room temperature before serving.

Substitutes
You can buy some package seasoning mixtures that have you mix them with cream cheese and butter to make Boursin. If you're going to go that route, the following recipe might do the same job as the seasoning mix if you have all the stuff to hand:

Mix in a food processor using steel blade:

• 8 ounces (225g) of cream cheese
• 4 tablespoons butter
• 1 teaspoon minced parsley
• 1 teaspoon Italian seasoning
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground pepper

Storage
Refrigerate for up to a few days.

History
François Boursin opened his cheese factory called "Société de la Fromagerie Boursin" in 1957 in Croisy-sur-Eure, France, He began making Boursin there in 1965. He based it on traditional Normandy fresh cheeses such as Neufchâtel Cheese.

In 1968, Boursin became the first cheese to have a television commercial campaign in France, based on the slogan "Du pain, du vin et du boursin" (bread, wine and boursin), which became famous.

In 1983, the business was bought out by Unilever.

Moretum was a Roman version of Boursin.

Also called:

Other entries for:

Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Cumulus Cheese, Edel de Cléron Cheese, Feta Cheese, Feuille d'automne Cheese, Fresh Cheeses, La Tur Cheese, Lancashire Cheese, Le Veillon Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Tarapatapom Cheese, Telemes Cheese, Vacherin Chaput Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping