Boursin Cheese (Homemade)

"Boursin-style cheese can easily be made at home. Not just more economical, but fresher and tastier. Rub all the dried herbs used between your fingers before adding."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Fbc V. photo by Fbc V.
photo by Bonnie G #2 photo by Bonnie G #2
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
3 cups (approximately)




  • Have cheeses and butter at room temperature.
  • Crush garlic.
  • Mix cheeses, butter and garlic.
  • Add remaining ingredients, mix well.
  • Pack into a container just large enough to hold the boursin and store in refrigerator.
  • To serve, bring to room temperature.
  • Serve with crackers.

Questions & Replies

  1. How far in advance can you make this recipe?
  2. The butter in this recipe…does it actually call for two sticks of butter (8 oz.) or does the recipe mean 8 TBSP. instead of 8 oz.?
  3. Can it be warmed up/baked?
  4. Basil and chives, fresh or dried? I'd like to know before starting the recipe. Looks good and I don't want it to fail because of using incorrect ingredients. Thanks. Susan
  5. How long does this keep in the fridge?


  1. When I first started cooking, I used this same recipe (only with much larger measuring units) for Stuffed Mushroom Marinara although I omitted the marjoram. I cooked at a four-star restaurant, and it was such a hit. Clients were always asking us about the "delicious stuff" in the mushrooms. They had no idea that is so inexpensive to make. We also used it to spread on flat breads and even put a bit in the French Onion Soup. This recipe is GREAT! I use it for everything now.
  2. This recipe is just about spot on the store bought stuff. The great thing about this recipe is that it's so easy to make it the way you and your family likes it. We made it (and it makes a lot), froze some of it, and ate the stuff we didn't freeze. We refrigerated most of it for two days and then froze it. When it thaws, it is still amazing. If you've gone this far to find this recipe, AND you've read this review, THEN take the leap for this easy, delicious cheese spread. it'll be a hit at family or work parities for sure.
  3. I have made this many times and love this recipe! So much less expensive than the premade stuff! I have found it keeps well in the refrigerator too. Great to have on hand.
  4. I simplified the recipe a bit by using a store brand Italian Seasonings blend instead of the individual spices. I used 8 oz of cream cheese, 4 oz of butter, 1 cloves of garlic, 3 Tbsp shredded Parmesan, 2 Tbsp fresh parsley, and 1 1/2 tsp of the Italian Seasoning. It tastes just like that expensive Boursin in the supermarket! I'm sure it will be even better after a day in the fridge.
  5. Can you stand another rave review of this recipe? Simply fabulous! I needed some Boursin for a recipe, but couldn't find any here in our small town. It's times like these, I'm thankful for Zaar (Food. com) contributors. :)


  1. Huge success at our potluck - I ran out of crackers, and folks were stealing them from others' offerings to snack on this. I minced the fresh dill, parsley and garlic and scallion instead of chives with my immersion blender, then chunked the cheese and butter, threw everything into the KitchenAid and let it mix. It turned out perfect! Many requests for the recipe.
  2. This is a fine recipe, but aggghhhhh! Two garlic cloves is wayyy too much! (unless you really love overwhelming garlic taste - I like garlic btw) I tried again with half a garlic clove, and that was MORE than enough. I have tried this with goat cheese instead of the butter - cuts down on the calories (and you forego some of the richness), gives the nice tangy flavor of goat cheese instead. Which not everyone likes, of course...
  3. I used this recipe as a substitute for the boursin cheese called for in Bacon Wrapped Boursin Stuffed Chicken Breasts - a Deux! It was wonderful! I prepared 12 chicken breasts and still had some of the cheese left over. I made the chicken ahead of time and froze it. I then thawed and baked some of it for for Mother's Day. I would certainly recommend this recipe and would not hesitate to use it again. Everyone loved it!
  4. Delicious! I used homemade yogurt cheese instead of cream cheese (same consistency but a bit tangier) and I left out the butter. It's already a favourite.
  5. This was an excellent New Year's Eve appetizer. I halved the recipe and it still made plenty. We love garlic so I didn't halve the garlic. I substituted a 'quatro fromaggio' grated cheese blend that I had on hand for the parmesan. I used dried dill and omitted the chives & parsley (didn't have any on hand), and it still came out great. So easy & so good!


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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