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Homemade Boursin Cheese Recipe

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by Niki Puskas (subscribe)
A freelance writer living in London, I am also a product designer, visit my page at:
Published January 25th 2013
Boursin - white heaven
Bon appétit!

This is one of my top all-time favourite guilty pleasures ....

Surprising how I experienced that the majority of people have not heard about it; whenever I say, the response is usually 'Huh? Bless you!'

No, people, let me introduce you to this exquisite cheese, which came all the way from Normandy to please us: meet the Boursin.

They say it is a type of soft creamy cheese, but if you taste it, you realise there is much more to it than that. Today I would like to tell you a secret: however heavenly delicious it is, it's equally shocking how easily you can make your own.

I will not tell measures as I like to be a 'witch' in the kitchen, following instincts, and you can experiment your perfect balance for yourself.

What you need is not much either:
plain cream cheese
goats cheese (I use equal amounts of cream & goats cheese)
butter (less butter than cheese)
garlic - to your taste

Basically, you just blend them all together; it's better to put it in the fridge and leave it for a while so all the tastes can mature together, but this is it. Amazingly simple, yet, you really need to try it.

As I am a huge fan of garlic I always load my boursin with it, but its completely up to you how you like it. Although, its worth considering how you get a plus point on the healthy living side, as raw garlic is amazing; it's rich in antioxidants, reduces cholesterol, contains germanium, which is an anti-cancer agent, helps regulating blood pressure, and packed with vitamins and nutrients such as protein, potassium, Vitamins A, B, B2 and C, Calcium and Zinc, amongst others.

Afraid of garlic breath? Drink lemon juice or eat a few slices of lemon to stop it!
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