Make Your Own Boursin Cheese - Paula Deen

"This recipe comes from Paula Deen. It tastes exactly like the boursin cheese sold at stores, for a fraction of the cost! I like to serve this spread with buttery crackers. You could also use it to make sandwiches, etc... The prep time does not include softening of cream cheese, butter or the refrigeration time."
photo by MsZappa photo by MsZappa
photo by MsZappa
photo by MsZappa photo by MsZappa
photo by diner524 photo by diner524
photo by momaphet photo by momaphet
photo by loof751 photo by loof751
Ready In:
3 cups




  • Put the cream cheese and butter into the bowl of a food processor. (You could use a mixer or blender if you don't have a food processor.).
  • Add the seasonings and process until completely blended and smooth.
  • Line a medium-sized serving bowl with plastic wrap and fill it with the cheese mixture.
  • Cover and refrigerate for at least a few hours before serving.
  • You can keep refrigerated for up to 1 week.
  • Enjoy!

Questions & Replies

  1. Can you add your own recipes to this


  1. Well add mine to all the other 5-star reviews for this recipe - it's TERRIFIC! Delicious, addictive, and made with ingredients I always have on hand. I did use reduced-fat cream cheese and butter with excellent results. Served with Wheat Thins crackers and loved this tasty treat - thanks for sharing the recipe!!
  2. This was really good! I'm glad I made this recipe, partly because I have quite a bit of dried basil and oregano to use. This is also much better than the store bought flavoured cheese that I find in supermarkets! They sometimes have an artificial flavour to them and this stayed true to a much fresher and cheaper kind, since i already had the herbs on hand!
  3. I absolutely love this recipe!! I have made this before and it's exactly like the $9/5oz round Boursin for a lot less!! I stuffed some Campari tomatoes for my Christmas party ??
    • Review photo by MsZappa
  4. First time ever tasting anything like this so I can't compare to what the real thing tastes like. All I know is that it is wonderful. Next time I will probably cut back on the salt but that is just my own taste. Thanks for's a keeper.
  5. Ditto what everyone else says!


  1. Use 1/2 of all seasonings (including salt) and this will be perfection!
  2. Have tried quite a few of Paula Deans recipes and have never been let down, delicious every time. This cheese is addicting! I did use garlic powder instead of salt, added a pinch more dill (love that stuff) and left the pepper a little coarse. I dont think you will have any leftovers! Made and reviewed for the Culinary Quest 2015.
  3. This is exactly like the Boursin I bought at the store last week. I actually kept some back so I could do a side-by-side comparison. I could not detect any significant differences between the store-bought and the homemade. What a $$$ saver! I almost always have the ingredients on hand, so I'll be making my own from now on. Rather than using whipped butter, I used 4 oz regular unsalted butter and whipped it prior to adding the remaining ingredients. It was not any more difficult to spread than the store-bought Boursin. Thank you, LifeIsGood, for sharing this great recipe! UPDATE: Recently I have been using 4 oz of non-hydrogenated margarine instead of the whipped butter. I find that it makes the cheese much easier to spread, right out of the fridge. I frequently use it as a sandwich spread; it's especially good on roast beef sandwiches!
  4. "This is pretty darn good!" said my husband, and I thoroughly agree. I whipped regular salted butter, and used garlic powder instead of garlic salt. This is a definite keeper. Thanks for posting! Made for KK's Chef's Pick game.
  5. I made this recipe today because I wanted to use this for a baked potato recipe I had that called for boursin. This recipe is good but I could only give it 4 stars for a couple of reasons. I had to bump up the herbs used in this recipe because thats how I like it. I also added 1 tsp of dried chive. I like a boursin that jumps out at me and says OMG that tastes so good. Next I chose to use 1 stick of butter instead of 2 of whipped butter. I'm glad I did because 1 was more than enough. (Paula is always a little heavy with the butter) I also used 1 reg cream cheese and 1 Low fat cream cheese and it still tastes fantastic. This is a great recipe but it also has the potential to be a great lower calorie recipe with lots of flavor. I also did not use garlic salt. Regular garlic did just fine without the added sodium.


Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
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