Homemade Boursin Cheese
Fall Fun Day 2020 is only TWO days away! I’m already in prep mode trying to make a plan as to how when I’ll bake all the goodies. If you don’t already know, Fall Fun Day is a family event I coordinate each year in mid-October where we fill the day with every fall activity imaginable. It’s hard to believe this is the 5th annual already! I’ll be following up with a detailed post about the day later next week, but for now, you can read about last year’s festivities here! Among the pumpkin and apple treats and homemade s’mores, I’m also going to make a batch of Homemade Boursin Cheese. Honestly, I’ve never tried actual Boursin, but I’ve heard it’s amazing. But it’s also expensive and really easy to make at home. Once you try this spreadable, garlic and herb cheese, it’ll be showing up at all of your family gatherings from here on out.
What’s in Homemade Boursin Cheese?
The base ingredients for Homemade Boursin Cheese are unsalted butter, Neufchatel cheese, garlic, and freshly grated Parmesan. (The pre-shredded stuff is covered in anticaking agents, so it’s best to avoid those.) You could also substitute regular cream cheese for the Neufchatel. The main difference is that Neufchatel is lower in fat. I prefer using it because there is already plenty of fat from the butter and Parmesan in this recipe. The other ingredients are really up to your personal preference. The herbs I used were parsley, dill, rosemary, basil, green onion, thyme and pepper. Feel free to adjust the amounts or use whatever herbs you have on hand.
It’s always important to use the highest quality ingredients you can find, which is why I recommend trying Organic Valley’s butter and Neufchatel. Since these products are organic, it means the cows get to spend time on pasture throughout the warmer months, aren’t fed antibiotics, and get protection from higher animal welfare standards.
To make the cheese, bring the butter and Neufchatel to room temperature. In a small bowl, mix the garlic, Parmesan, and other herbs and spices. Place the butter and Neufchatel in a large bowl and whip them together using an electric mixer. Add in the herb mixture and mix until combined. Refrigerate for at least two hours before serving to allow the cheese to flavor through. Bring to room temperature before serving.
How to Serve
Boursin makes a great spreadable cheese for crackers or veggies. It goes really well with Triscuits, but since it is on the salty side, it also pairs nicely with carrot sticks, cucumber, cherry tomatoes, or bell peppers.
You can also add it to a charcuterie board with fruit and nuts as shown in the photos. Or make a grilled cheese with it or have it with bruschetta on Crusty Artisan Bread. The possibilities are endless and open to experimentation. No matter what you do with Homemade Boursin Cheese, it’s going to be delicious!
Homemade Boursin Cheese
- 4 oz Organic Valley unsalted butter softened
- 8 oz Organic Valley Neufchatel cheese room temperature
- 1 clove garlic minced
- ¼ cup Parmesan cheese freshly grated
- ½ tsp fresh dill weed
- 1 tsp fresh basil
- ½ Tbsp green onion
- ¼ tsp dried thyme
- 1 tsp fresh parsley
- ½ tsp fresh rosemary
- Freshly ground pepper to taste
- Bring the butter and Neufchatel cheese to room temperature.
- In a small bowl, mix the freshly grated Parmesan, garlic, and herbs.
- Place the butter and Neufchatel in a large bowl. Use and electric mixer to whip them together until light and fluffy.
- Add the Parmesan and herb mixture and continue mixing until well combined.
- Cover and refrigerate for two hours to allow the flavors to infuse into each other. Bring to room temperature before serving.
- Be sure to use freshly grated Parmesan. The pre-shredded kind is covered in anti-caking agents that are best to avoid.
- Full fat cream cheese can be used in place of Neufchatel.