Homemade Boursin Cheese served with a vineyard

Boursin Cheese and butter crackers

I’ve been wanting to make this ever since I found the recipe and I finally had a chance a couple of months ago when my family was coming over for dinner.  My oldest loves Boursin Cheese, but it is very expensive.  So, I was quite excited to find this recipe especially since it is very economical and makes a large batch.

I would recommend making it the day before you want to use it as the texture tightens up and the flavor mellows out.  If you have never had Boursin Cheese, then you are in for a treat.  It is not low cal, but serving it with cucumber rounds, carrot sticks, celery sticks and maybe zucchini rounds would cut down on the calorie count (and at least you would feel healthier, and after all, that’s what’s important.) This kind of spread is great if you are on a low carb diet, not so great if you are on a low fat diet. But it is a great spread to bring to a party and has lots of herbs, which makes my mouth happy. Oh! and I want to wrap grapes with this cheese and then roll them in finely chopped almonds.  I think that would be divine.

A jaunty cheese knife always adds to the ambience

It is also great to take on a picnic because it doesn’t have any mayo in it or other ingredient that will kill you if it gets too warm (good to know!)  It would be especially good on a picnic in a vineyard.

Yes!Chef! opens a bottle of Riesling in a vineyard
Nothing but wine, blue sky and vineyard

We had our Boursin with some butter crackers and it was mighty tasty. I think you should try it.

Here’s the recipe from Food.com:


Yield: 3 cups

Units: US | Metric


  1. Have cheeses and butter at room temperature.
  2. Crush garlic.
  3. Mix cheeses, butter and garlic.
  4. Add remaining ingredients, mix well.
  5. Pack into a container just large enough to hold the boursin and store in refrigerator.
  6. To serve, bring to room temperature.
  7. Serve with crackers.
Serve it with a sunset! Or, enjoy it at home.  But, do try it.
How romantic is this? I’m tellin’ ya…
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Published by

Karen Schmautz


10 thoughts on “Homemade Boursin Cheese served with a vineyard

  1. I’ve made this recipe many times before, thanks for reminding me about it! It sure is delicious and so much cheaper than buying Boursin in the market – how can they charge such prices?

    1. Thank you and I have not forgotten. Yes!Chef! is in the process of making a pizza dough that he hasn’t tried before and takes several days to make. I think he started it on Sunday, so he will probably make it tonight. So I will probably take a few pics and work on the blog tomorrow.

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