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Boursin

  • Made from pasteurized cow's milk

  • Country of origin: France

  • Region: Croisy-sur-Eure

  • Type: soft, processed

  • Fat content: 60%

  • Texture: creamy, crumbly and spreadable

  • Rind: rindless

  • Colour: white

  • Flavour: buttery, full-flavored, herbaceous, smooth

  • Aroma: fresh, strong

  • Vegetarian: yes

  • Producers: Boursin Bel UK Ltd

  • Synonyms: Gournay cheese

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 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 a fresh cream and soft cheese, flavoured with herbs and spices. Although, it is just an herb-flavoured French cream cheese that can be easily imitated, only Boursin with its buttery flavour and slightly crumbly texture can be labeled as an “All natural Gournay cheese”.

Today, the cheese is available in various flavours 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 flavoured 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.

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