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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups (approximately) 237g Recipe makes 3 cups (approximately)) |
||
| Calories 1096 | ||
| Calories from Fat 1039 | (94%) | |
| Amount Per Serving | %DV | |
| Total Fat 115.5g | 177% | |
| Saturated Fat 72.9g | 364% | |
| Monounsaturated Fat 31.2g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 333mg | 111% | |
| Sodium 961mg | 40% | |
| Potassium 235mg | 6% | |
| Total Carbohydrate 5.5g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.5g | ||
| Protein 14.3g | 28% | |
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Boursin Cheese (Homemade)
By: evelyn/athens
Jan 10, 2004
Boursin-style cheese can easily be made at home. Not just more economical, but fresher and tastier.
3 cups (approximately)
Ingredients
- 2 garlic cloves
- 8 ounces butter, at room temperature
- 16 ounces cream cheese, at room temperature
- 3 tablespoons grated parmesan cheese (the real stuff, and freshly-grated)
- 1 tablespoon fresh dill, minced or 1 teaspoon dried dill weed, crumbled
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon basil
- 1/2 teaspoon chives
- 1/2 teaspoon black pepper (herbs crumbled)
- 1/4 teaspoon dried thyme, crumbled
- 2 tablespoons minced fresh parsley
Directions
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.
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Featured Reviews for This Recipe
From: Grannydragon
On Aug 23, 2008
Had never tasted Boursin Cheese before, but knew that our oldest daughter loves it. So I made up a batch late last night in anticipation of her visit today. Made it as posted, except somehow, I forgot the garlic. It was wonderful! I have already devoured more then 1/2 of it. When I make it again, later this week, I shall not forget the garlic. I do love garlic. Thanks for sharing! Now, I do add garlic every time---Actually add 1 1/2 the amount and 1 1/2 the parmesan cheese. Had to use the canned kind this time, having run out. It gets better and better, each time I make it. Is better after resting in the frig. so that the flavors marry. Wonderful! Just wonderful!
From: charlie #5
On Apr 7, 2008
Love this! - as does the entire family. Thank you so much for posting. Update - the last time I made this, I added a bit of blue cheese too - mmmm. We love this stuffed in chicken breasts, on asiago bagels with a bit of hard salami, on crackers, etc.
From: Jan in Lanark
On Aug 1, 2004
After spending almost 6 dollars!! for a 125 gram package of Rondele(very similar to Boursin) cheese, I though this would certainly be worth trying and I am so glad I did. Very close to the real thing at a fraction of the price. I halved it and served with my flatbread recipe. Delicious- thanks Evelyn.
From: chia
On Feb 9, 2004
this is a very tasty and inexpensive version of boursin that i will be making often. it tastes just like the original for 1/5 of the price. thanks ev.
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