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Boursin Cheese

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.


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 Hints

    Refrigerate for up to a few days.

    History Notes

    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.

See also:

Soft Cheeses

Añejo Cheese; Añejo Enchilado Cheese; Banon Cheese; Boilie Cheese; Bonchester Cheese; Boursin Cheese; Brie Cheese; Brillat-Savarin Cheese; Brousse de Brebis; Bruss Cheese; Burrata Cheese; Caboc Cheese; Camembert Cheese; Casu Marzu; Chaource Cheese; Chèvre Frais; Cornish Yarg Cheese; Crottin de Chavignol Cheese; Crowdie Cheese; Cumulus Cheese; Edel de Cléron Cheese; Feta Cheese; Feuille d'automne Cheese; Garrotxa Cheese; Hoop Cheese; Kirkham Lancashire Cheese; La Tur Cheese; Lancashire Cheese; Le Cendrillon Cheese; Le Veillon Cheese; Lymeswold Cheese; Mitzithra Cheese (Fresh); Oaxaca Cheese; Oxford Isis Cheese; Pavé de Chirac Cheese; Pié d'angloys; Pithiviers Cheese; Pont Couvert Cheese; Prescinseua Cheese; Saint-Loup Goat Cheese; Saint André Cheese; Soft Cheeses; Soumaintrain Cheese; Squacquerone Cheese; St-Nectaire Cheese; St Tola Cheese; Tarapatapom Cheese; Telemes Cheese; Teviotdale Cheese; Tornegus Cheese; Vacherin Chaput Cheese; Vacherin d'Abondance; Vacherin Mont d'Or; Wensleydale Cheese with Cranberries; Whirl Cheese

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Also called:

Boursin (French)


Oulton, Randal. "Boursin Cheese." CooksInfo.com. Published 08 September 2002; revised 20 May 2007. Web. Accessed 06/24/2018. <http://www.cooksinfo.com/boursin-cheese>.

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