Boursin Cheese originated in Normandy, France, known for its brown-spotted cows who produce rich, perfect-for-cheese-making milk. Nowadays, Boursin is made in the US, but its roots are unmistakably French. It is a very delicious and easy cheese to make. The original is made with butter, but this version is a bit lighter, made with cottage cheese and lots of fresh herbs. Go wild and use your favorites. We are making it here with parsley, tarragon, and chives. You can change it up and try chervil, dill, thyme, marjoram, cilantro, oregano; whatever you like. Serve with toasted baguette, crackers, and vegetables. It is also great on bagels, as a topping for grilled steaks or chicken breasts, used in place of butter for garlic bread, on baked potatoes, or mixed into scrambled eggs.
1/2 pound cream cheese
1/2 pound small curd cottage cheese
2 tablespoons heavy cream
1 cup freshly chopped parsley
2 tablespoons freshly chopped tarragon or basil
2 tablespoons freshly snipped chives
2 cloves garlic, minced, or more to taste
1/2 to 1 teaspoon sea salt, fine grain, to taste
tons of freshly ground black pepper, to taste
1 cup sour cream
Place the cream cheese and cottage cheese in a food processor and process until smooth. Add the heavy cream to lighten the mixture a bit. Add the herbs, garlic, sea salt, and pepper. Process until smooth, stopping to scrape down the sides of the bowl a couple of times.
Transfer the mixture to a bowl and fold in the sour cream. Taste for seasoning and add more if desired. Refrigerate and chill for an hour before serving.
Recipe Copyright Deirdre Davis 2016
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Photograph Jerome Chateau.