Easy-to-make savory Boursin cheese spread, beautifully flecked with herbs and black pepper. It's so simple to make your own at home!
I grew up eating Boursin cheese spread. Mom and I had a favorite little herb farm lady who would frequent local craft shows to sell her packets of herb blends ... and Mom and I would look forward to seeing her at our town's huge pre-Christmas craft show each year. We'd seek her booth out so we could stock up on several packets of her Boursin blend. We'd get home, mix the herbs with some cream cheese and butter, and .... mmmm ... enjoy it's delicious peppery herby-ness. And now - now I know how to create my own herb mix to make delicious, creamy Boursin-style cheese spread.
But ... it's not true Boursin, mind you. That's why I said Boursin-style spread. Did you know that to be called Boursin, a cheese has to be ...
... a specific variety of cow's milk cheese whose making originated in France? Yup. Much like champagne can only be called 'champagne' if it's made in the French methode de champagne (all others are called 'sparkling wine'), Boursin is only Boursin if it's ... well ... truly Boursin.
And all you need to do to whip up this faux Boursin is mix salted butter and cream cheese together with a a combination of several dried herbs and a good heap of ground black pepper. After letting the flavors become friendly with one another, you get a smooth and creamy flavorful spread, beautifully flecked with the herbs and pepper.
Not too shabby for a fake. No, not shabby at all.
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Boursin Cheese Spread
Source: A family friend
1 stick (1/2 c.) salted butter
1 (8 oz.) package cream cheese
1/8 tsp. dried dill weed
1/8 tsp. dried marjoram
1/8 tsp. dried thyme
1/8 tsp. lemon pepper
1/8 tsp. garlic powder
1 1/2 tsp. ground black pepper (preferably course grind)
1. Soften butter and cream cheese to room temperature.
2. Combine all ingredients, mixing very well. Chill for several hours to let flavors meld.
3. When ready to serve, allow to stand at room temperature for about 20 to 30 minutes before serving. Serve with crackers or slices of baguette.