After college, my sisters and I used to love to grab a loaf of crusty french bread and Boursin cheese and enjoy all that garlicky and herb goodness spread over torn-off chunks of bread. It was our go-to food for picnics, concerts, road trips or any time we were getting together.
Boursin cheese recipe
While I love the traditional brand of Boursin cheese, it can be a bit expensive. This homemade version of the cheese spread is a fraction of the cost, and you can tailor make it to your tastes!
This cheese spread is often requested at parties and family gatherings. For my nephews wedding, I made a quadruple batch to serve on the grazing table along with some of my other homemade spreads including olive tapenade and sun-dried tomato spread. It was a huge hit!
What is Boursin Cheese?
Boursin cheese is brand of cheese that is soft, spreadable and often flavored with garlic and herbs. This recipe is for a homemade version of the store bought cheese.
Boursin Cheese Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Cream Cheese - I use regular cream cheese. Make certain the cream cheese is at room temperature.
- Butter - Use regular salted butter softened at room temperature.
- Garlic - Fresh, finely minced garlic.
- Herbs - You'll need dried dill parsley, marjoram, basil, thyme, and black pepper.
- Parmesan Cheese - Freshly grated.
How to make Boursin Cheese
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Set cream cheese and butter out at room temperature until fully softened.
- Place softened cream cheese in a bowl and mix well with a mixer until very smooth.
- Add butter and mix until creamy.
- Fold in garlic, herbs and parmesan cheese.
- Cover and refrigerate or serve right away.
To mold the cheese
You can serve this cheese in a bowl or mold it for a different presentation.
- Use a small dish lined with plastic wrap.
- Fill the bowl with the cheese and then wrap the plastic wrap over the top and chill for 2 hours.
- To remove the cheese, simply unwrap the top, and place the cheese upside down on a plate.
4. Remove the bowl and then remove the plastic wrap.
5. Any imperfections on the cheese can be smoothed out with a knife or the back of a spoon.
Tips for making Garlic and Herb Cheese Spread
- Make certain the cream cheese and butter are very soft. Otherwise, they will not blend into a smooth mixture and you may have lumps.
- Cover and refrigerate if you aren't serving right away.
- This cheese spread is best served slightly softened. Remove from the refrigerator about 30 minutes before serving.
How to eat Boursin Cheese
- Serve with rustic homemade crackers
- Set on a veggie platter
- Serve on a charcuterie board
- Top a baked potato
- Add a few dollops to hot pasta
How to store Garlic and Herb Cream Cheese Spread
Store the cheese spread in an airtight container in the refrigerator for up to two weeks.
Can you freeze Boursin?
Homemade Boursin can be frozen for up to three months. To freeze, wrap the cheese in plastic wrap and then place in a freeze-safe container or bag. To use, remove from freezer and allow the cheese spread to thaw in the refrigerator.
Garlic and Herb Cream Cheese FAQs
This homemade Boursin cheese is best if eaten within two weeks.
More delicious appetizers
- Coconut Shrimp
- Cocktail Meatballs
- Mini Taco Cups
- Baked Brie
- Cranberry and Jalapenos
- Sun-Dried Tomato Spread
- Olive Tapenade
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you'll LOVE all the others in this category. Check out all my appetizers here!
Garlic and Herb Cheese Spread
Equipment
- Measuring Spoons
Ingredients
- 8 ounces cream cheese (softened)
- 4 ounces butter, 1 stick (softened)
- 2 cloves garlic (minced)
- 2 tablespoons Parmesan cheese (freshly grated)
- 1 teaspoons dried parsley flakes
- 1 teaspoon dried dill weed
- ½ teaspoon dried marjoram
- ½ teaspoon dried basil
- ½ teaspoon black pepper (freshly ground)
- ¼ teaspoon dried thyme
Instructions
- Mix cream cheese with a mixer until smooth and creamy. Add butter and mix until very soft.8 ounces cream cheese, 4 ounces butter, 1 stick
- Fold in minced garlic, Parmesan cheese and dried herbs.2 cloves garlic, 2 tablespoons Parmesan cheese, 1 teaspoon dried dill weed, ½ teaspoon dried marjoram, ½ teaspoon dried basil, ½ teaspoon black pepper, ¼ teaspoon dried thyme, 1 teaspoons dried parsley flakes
- Scoop cheese mixture into a bowl, cover and refrigerate for 2-4 hours before serving.
Notes
- This recipe can easily be doubled
- Make certain the cream cheese and butter are very soft. Otherwise, they will not blend into a smooth mixture and you may have lumps.
- Cover and refrigerate if you aren't serving right away.
- This cheese spread is best served slightly softened. Remove from the refrigerator about 30 minutes before serving.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Barbara says
I love this recipe! Made it exactly as recipe is written. My cheese stays difficult to spread even after leaving out at room temperature to soften up. Any tips?
Kathy says
Hi Barbara,
I'm so glad you are enjoying this delicious spread! Since this is primarily made with cream cheese and butter, they should soften when left out at room temperature. What is the temperature of your kitchen? Mine varies, depending on the season, but you want it around 70°F. If your kitchen is cooler, try leaving it out longer.
Kathy
Barbara says
Thank you for your quick reply! My kitchen is around 65 degrees.. The cheese just crumbles even though I have it out for a couple of hours. Could I add some milk to make it more spreadable? I followed the directions to a T!!
Kathy says
I think you could try blending it with a mixer and adding a bit of milk until it's smooth and creamy. The only other thing I can think of is if your cream cheese was over whipped at the beginning, but I think that would take a lot of time and it would turn crumbly while mixing it. Let me know if remixing it works.
Barbara says
This is by far the best boursin cheese recipe I have made! Going to be using for family dinner on homemade sourdough bread!
Delicious!!
Kathy says
Yay!!! Thanks so much! I'm glad you enjoyed it! 🙂
cecile flores says
Hi, I love Boursin cheese. Do you use unsalted butter?
Kathy says
Hi Cecile,
I use regular salted butter. If you use unsalted, just add an extra small pinch of salt.
Enjoy! 🙂
Aly says
Try this, Homemade Boursin cheese, bnls. chicken breast, a large chopped shallot, and bacon. I like to mix the Boursin with shallot and butterfly chicken breast. Place a finger of Boursin mix down the center and fold over the chicken breast. Wrap with a slice of bacon and secure with a toothpick. Place on a baking sheet and bake at 350 F until the internal temp. is 160 F. Remove to a platter and place the drippings into a pot and whisk in a tab. cornstarch mixed into 1/4 c. white wine. I also add a little homemade chicken stock if I want extra sauce. Cook until thickened. Easy dinner and a great brunch entree.
I try to use fresh herbs whenever I can making homemade Boursin cheese
Vicki says
Can you cut some of the butter or is two sticks necessary for texture? I love Boursin cheese but it’s way too expensive! Thank you for all the great recipes you post!
Kathy says
Hi Vicki,
I have only made the recipe as written. However, I think you could cut the amount of butter in half and still have a delicious spread!
Kathy 🙂
Nicole V says
Can you freeze Boursin?
Kathy says
Hi Nicole, I have not tried freezing this cheese before. I don't know if it would freeze well or not.
Thanks!
Karyl Henry says
I LOVE Boursin cheese, but you're right about the cost. And I had to stop buying it a couple of years ago, because I would literally eat the whole thing myself in a few days :)I had no idea it was so easy to make at home! Will have to make this for sure
Kathy says
This makes a big batch, so you'll be able to share! 🙂
Sara says
I seriously LOVE the idea of making this yourself! Full disclosure: I just discovered the magic of boursin cheese spread a couple of months ago. I would really rather make it on my own, though! So glad you shared this recipe!
Kathy says
You need to give this a try! It's super easy and soooo delicious!