Back in March, I posted a recipe for Boursin-Stuffed Chicken. Through social media, many of you commented on your love of Boursin cheese. I agree, as does my family! When Eric’s extended family gets together on Christmas Eve, there has to be 2 containers of it. One container is for Kelly & our niece, Amanda to share. The other 10 of us get the second container of Boursin Cheese!

This very popular cheese was created in 1957 by expert cheese maker, Francois Boursin.  His inspiration to create it was the long-standing French tradition of serving guests “fromage frais”. Guests mixed their own serving of fresh cheese with fine herbs. Boursin turned his Garlic & Fine Herbs recipe into the first flavored fresh cheese to be sold throughout France. Today, it is sold in over 35 countries across five continents. Being a DIYer, I prefer mixing some up at home over running to the store to buy it when I want to enjoy the creamy, delicious taste of cheese & herbs. Here’s what I am putting together for an appetizer over Memorial Day! This version has all the flavor and creaminess of the store-bought product.

Boursin Cheese

Boursin Cheese (adapted from food.com)

Time required: 10 minutes + overnight chilling time   Yields: 1 1/2 cups

Ingredients:

• 1 garlic clove
• 4 ounces butter, at room temperature
• 8 ounces Neufchatel cream cheese, at room temperature
• 1 1/2 tablespoons grated Parmesan cheese
• 1/2 teaspoon dried dill weed, crumbled
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon chives
• 1/4 teaspoon black pepper
• 1/8 teaspoon dried thyme, crumbled
• 1 tablespoon minced fresh parsley

Directions:

Crush or mince the garlic. Mix the cheeses, butter and garlic together.

Start with the cream cheese, butter & garlic.

Rub all the dried herbs between your fingers, then add them to the cheese-butter mixture. Mix it together well.

Add in the fine herbs!

Pack the cheese into a container just large enough to hold it and and store it in the refrigerator overnight before serving. Bring the cheese mixture to room temperature before serving. Serve it with crackers or fresh vegetables.

This goes quickly!

I may have to double the recipe to make sure there is plenty left to serve!  ~Linda

Boursin Cheese (adapted from food.com)

Time required: 10 minutes + overnight chilling time   Yields: 1 1/2 cups

Ingredients:

• 1 garlic clove
• 4 ounces butter, at room temperature
• 8 ounces Neufchatel cream cheese, at room temperature
• 1 1/2 tablespoons grated Parmesan cheese
• 1/2 teaspoon dried dill weed, crumbled
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon chives
• 1/4 teaspoon black pepper
• 1/8 teaspoon dried thyme, crumbled
• 1 tablespoon minced fresh parsley

Directions:

Crush or mince the garlic. Mix the cheeses, butter and garlic together. Rub all the dried herbs between your fingers, then add them to the cheese-butter mixture. Mix it together well. Pack the cheese into a container just large enough to hold it and and store it in the refrigerator overnight before serving. Bring the cheese mixture to room temperature before serving. Serve it with crackers or fresh vegetables.