While France is renowned for its cheeses, the Boursin is not one that is automatically thought off as one of the great French cheeses.
It is a more recent cheese made in the 1950s, which has become a runaway success around the world, but it is a brand name, not one of the “protected” cheeses.
Today, there the various varieties of boursin cheese being sold all around the world. So let’s see what exactly is boursin cheese and why it has become so popular, shall we? Allons-y!
1. Boursin cheese comes from the region of Normandy.
Boursin cheese was created in the town of in La Bonneville-sur-Iton, a village located near Évreux in Normandy, France. In the 1950s, it was developed by a cheese-maker named François Boursin as one of the Gournay cheeses.
He wanted to create a cheese that was more flavorful and interesting than traditional soft cheese and came up with the idea of blending fresh creamy cheese with herbs and seasonings. The cheese was a big hit and soon became a popular in households across France and around the world.
In 1990, it was acquired by Unilever, who then sold it to French cheesemakers Groupe Bel in November 2007.
2. It is made from pasturized cow’s milk.
Boursin cheese is made from a mixture of pasturized cow’s milk and cream, along with seasonings and herbs. In French, the base cheese is called fromage frais (French for “fresh cheese”) and is often used in snacks as a tartine (spread).
Once the herbs are added, the boursin cheese is then formed into small rounds or packages.
3. It is a spreadable cheese.
Unlike other French cheeses, Boursin cheese has a smooth and creamy texture that is meant to be spread across bread or baguette. It is not usually eaten by itself, unlike other soft cheeses like camembert or brie.
4. There are different flavors of Boursin cheese.
There are several variations of Boursin cheese, including original, garlic and herbs, pepper, and shallot and chive. Each variation has its own unique flavor depending on your preference.
5. The difference between Boursin and cream cheese.
Boursin is quite similar to cream cheese, but it is more crumbly while cream cheese is quite smooth. Boursin does not spread on bread as well as cream cheese does.
Boursin also is flavored with herbs and garlic, while cream cheese typically is not.
6. Boursin is often used in recipes.
Along with being a spread or dip, boursin is a popular addition to charcuterie boards and platters.
Boursin is also often spread on sandwiches, melted on bread or crackers, or used as a base for sauces and dips. It can be melted over steamed vegetables such as potatoes asparagus, broccoli, or carrots for a creamy and delicious side dish.
It can also can be stuffed into chicken breasts, wrapped in bacon, or even stirred into a pasta. You can also mix it with sour cream or greek yogurt to create a delicious dip for chips or vegetables.
If you enjoyed that article, you may like to read more about how to prepare a French cheese board. A bientôt!