Homemade Boursin

A delicious fresh herbed cheese spread for Cheesepalooza!

This is my absolute favourite, bar none, cheese spread. I was making it long before I learned how to make my own cheese (and crackers, for that matter) and it is always a hit!

When I made the Whole Milk Ricotta that looked and tasted more like a sweet cream cheese, I knew immediately what I was going to use it for. It worked perfectly in this homemade rendition of Boursin cheese. Inspried by Fromage Frais and fresh herbs, Francois Boursin created it in Normandy in 1957. Little did I know that my seemingly novel idea of serving an edible bouquet with fresh cheese had been a long standing tradition in that area of France. However, guests created their own seasoned cheese from a bowl of fine herbs, not a vase, and it was after this tradition that the expert cheese maker introduced Boursin Garlic & Fine Herbs. His recipe quickly became the first flavored fresh cheese to be sold throughout France. Today, discerning fans in over 35 countries across five continents enjoy the taste of Boursin Cheese. I think if you taste this recipe and compare it to his, you will find that fresh is still better!


Homemade Boursin


  • 8 ounces Cream Cheese (I used my homemeade Whole Milk Ricotta that tasted very cream cheese)
  • 1 teaspoon dried basil
  • 1 teaspoon caraway seeds
  • 2 teaspoons minced fresh dill
  • 2 teaspoons minced fresh chives
  • 1/4 to 1/2 teaspoon hot pepper flakes
  • 1 to 2 cloves of garlic, minced


  1. Combine all ingredients together well
  2. Form into a mould or a disc shape
  3. Wrap in plastic and store 8 to 12 hours until the flavours have combined well
  4. Set out at room temperature for an hour; serve with your favourite crackers or crudités

Note: This is lovely also stuffed inside of zucchini blossoms, around a caperberry with smoked salmon and is a very versatile recipe



    • Valerie says

      HI, Kate,
      I am not sure. Maybe if all ingredients were added during the making of the cheese. Well, I guess the young chevre would be creamy enough to try it, just would be a different consistency. Never thought about it. You have me thinking now!

  1. says

    Boursin cheese is indeed one of my favourites. I have no idea why I have never made my own version. I do love it spread on crackers but my favourite is in whipped potatoes!

    • Valerie says

      Wonderful, Lisa!
      I love it that much, too – and use it so many different ways. Can’t wait to hear about how it goes when you make it!

  2. says

    Ooh, I love cheese! At least the mild ones. I will definitely try this. And I’m guessing you can be fairly creative and use whatever herbs you want? I’m thinking in terms of using this as an appetizer and making sure whatever herbs are used pair/complement well with the main course.

    • Valerie says

      HI, L-J
      You can do this with any fresh cheese, but it would not be Boursin. If you read the post, you will learn the history of this cheese and see that the specific flavour is what makes it so famous.

  3. says

    Thanks Valerie

    I read the post, including the part about the history of the cheese. I wasn’t suggesting changing the cheese, my question referred to “using whatever herbs you want.” I haven’t read the post again just now, but if I remember what it said part of the history was people being able to choose herbs from a selection of bowls. That led me to believe you could plain around with the herbs. Which is exactly what I plan to do! :) Thanks again…

    • Valerie says

      That is what I did in the post I wrote about an edible bouquet without realizing I wasn’t the first with that “brilliant” idea! HaHaHa! And fresh cheese will be so good with a number of combinations of fresh herbs. I cannot wait to hear about the one you come up with! I hope you share!

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