Boursin

Boursin is a creamy, spreadable brand of Gournay cheese invented by Francois Boursin in 1957. When it was first developed in Normandy, Boursin named it after his small hometown of Gournay and limited the production to Croisy-sur-Eure in France. After the acquisition of the company by Groupe Bel, production started in the United States for North American distribution. Even though Boursin is available today in more than 30 countries, it has achieved maximum popularity in France.

Boursin is fresh cream and soft cheese, flavored with herbs and spices. Although it is just an herb-flavored French cream cheese that can be easily imitated, only Boursin with its buttery flavor and slightly crumbly texture can be labelled as an “All natural Gournay cheese”. Today, the cheese is available in various flavors whose availability varies from country to country. In most cases, Boursin is spiced up with herbs like tomato, onion, chive, fig, nuts, garlic, pepper, shallot, cranberry, fine herbs & cinnamon. A favorite member from the Boursin family is a low-fat version with only 21% fat and is flavored with garlic & herbs.

Add the original Boursin cheese to salads, pasta or serve it as a typical appetizer. It can be spread on crackers and bread or used on raw vegetables such as carrots, celery and peppers. Also, the cheese melts well to create a smooth sauce for pasta and chicken. This cheese is a favorite brand amongst top chefs. Confidently pair dry white wine or fruity red wine such as Beaujolais with Boursin.

Tasting Notes:

Texture: creamy, crumbly and spreadable

Flavor: buttery, full-flavored, herbaceous, smooth

Milk Origin: Pasteurized cow’s milk

Origin: Croisy-sur-Eure, France