November 18, 2012

Homemade Boursin-Style Cheese Spread



I grew up eating Boursin 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 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.


But his homemade simple version of Boursin spread is certainly a fabulous fake!

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.


Serve up a dish full with crackers or baguette slices for an easy and elegant savory hors d'oevre.  Not too shabby for a fake.  No, not shabby at all.

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Boursin Cheese Spread
Source:  A family friend

Ingredients
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)


Directions
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.

Enjoy!

14 comments:

  1. Thanks so much...I had this recipe years ago and lost it. I just bought Boursin at the supermarket yesterday and was very unhappy with the price and size of the container. Happy Thanksging!

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  2. This looks good. I've pinned for future reference. Thanks for sharing!

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    1. Thanks so much for reading and Pinning, Julie! So glad to have you here at The Kitchen is My Playground.

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  3. I just got the America's test kitchen quick family cookbook and there are a few recipes in there that use Boursin cheese. I didn't know what it was until now. I'm glad I can at least use a fake if I can't locate it in the store. It sounds delicious.

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  4. I love Boursin cheese! I cannot wait to try this recipe. Thanks so much for sharing.

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  5. After all the money I've spent on the real deal, I'm very happy to find this recipe, thanks Tracey!

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  6. My hubby loves boursin. I must try your version! Thanks for sharing on Thursdays Treasures.

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  7. Hi there. Really want to try this, but can't find lemon pepper anywhere. What could I use to replace it? How would it effect the flavour if I didn't use it? Thanks

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    Replies
    1. Andie - There's not really a substitute for lemon pepper that I can think of. I think you could leave it out altogether and it be just fine. BTW - I use Penzey's lemon pepper ... http://www.penzeys.com/cgi-bin/penzeys/p-penzeyslemonpepper.html
      Enjoy!

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    2. Thanks for that. Will give it a go and let you know how it turns out.

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    3. I made this recipe, but didn't have the lemon pepper, I did have a local blend citrus basil rub that I used as a substitute in my test batch, and the recipe was divine!! Thanks so much It will be on my party menu!

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  8. I featured you homemade Boursin on Thursdays Treasures tonight. Thanks so much for sharing.

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  9. I was just having a snack attack before dinner was finished and whipped up a quick batch. All the kids are coming upstairs now!! It's SO tasty and flavorful!

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