Homemade Boursin Cheese Recipe
This homemade Boursin cheese recipe is the perfect substitute for my favorite creamy cheese spread. It tastes just like the real thing!Step-by-step photos can be seen below the recipe card.
Servings: 16 people
Equipment
- Stand Mixer
Ingredients
- 16 ounces cream cheese room temperature (2 bricks)
- 8 ounces unsalted butter room temperature (2 sticks)
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 3 tablespoons freshly grated Parmesan cheese
- 1 teaspoon dried dill weed
- ½ teaspoon dried marjoram
- ½ teaspoon dried basil
- ½ teaspoon dried chives
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried thyme
- 1 tablespoon dried parsley
Instructions
- In the bowl of a stand mixer, combine the cream cheese and butter; mix well.16 ounces cream cheese, 8 ounces unsalted butter
- Add remaining seasonings and mix well.½ teaspoon kosher salt, ½ teaspoon garlic powder, 3 tablespoons freshly grated Parmesan cheese, 1 teaspoon dried dill weed, ½ teaspoon dried marjoram, ½ teaspoon dried basil, ½ teaspoon dried chives, ½ teaspoon freshly ground black pepper, ¼ teaspoon dried thyme, 1 tablespoon dried parsley
- Season to taste.
- Serve at room temperature, as a dip, or add to some of your favorite savory recipes.
Video
Notes
Yield: This recipe yields 24 ounces (1½ pounds) of Boursin cheese. A serving is 1½ tablespoons.
- Store refrigerated in an airtight container just large enough to hold the cheese. Squeeze out as much air as possible.
Nutrition
Serving: 1.5tablespoons | Calories: 206kcal | Carbohydrates: 2g | Protein: 2g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 181mg | Potassium: 55mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 856IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 0.2mg