Boursin was created in 1957 by Francois Boursin, a cheesemaker in Normandy, France. His first variety, Boursin Garlic & Fine Herbs, was inspired by a long-standing traditional dish: fromage frais (fresh cheese) served with a bowl of fine herbs which allowed each person to create his or her own personally seasoned cheese.
Boursin Garlic & Fine Herbs was the first flavored fresh cheese to be sold throughout France, and was soon followed by Boursin Pepper. Today, Boursin Cheese is a staple in the French kitchen, and is enjoyed by discerning food-lovers in some 35 countries on five continents.
Classic French Gournay Cheese For Serving Every Day
From top-left clockwise: Boursin & Eggs in Tomato & Zucchini Cases; Celebrity Chef Jon Bonnell; Boursin Gazpacho; Spaghetti with Broad Beans & Shrimp; Celebrity Award-winning Chef Tim Thomas; Boursin Burger
Chefs Love Boursin Too!
Just about everybody loves classic Boursin, the unique ultra-creamy, authentic French Gournay cheese. Garlic & Fine Herbs was the first to win hearts and palates, followed by zesty Pepper, reduced fat Light, tangy Shallot & Chive and just introduced Garlic & Roasted Red Pepper. Award-winning chefs love Boursin too! For distinctive and delicious flavor, try: Shrimp Ratatouille and Boursin Cheese Grits, an award-winning recipe from Chef Tim Thomas; Boursin Savory Mushroom Spinach Crepes, courtesy of Chef Anthony Lucido; and Grilled Beef Tenderloin Sliders, courtesy of Celebrity Chef Jon Bonnell, who says:
"Boursin is such a versatile cheese. The universal appeal of flavors like garlic and herbs makes it a true crowd pleaser."Click for these recipes and more>>
An Award Winner
Fromageries Bel US branch, owners of Boursin Gournay Cheese, is the winner of the prestigious ChefsBest® Award for Best Taste in the Flavored Garlic & Herb Cheese Spread category*. Boursin Garlic & Fine Herbs was recognized by this independent judging organization for receiving the highest overall rating by a statistically significant margin.
Check out Blue Eggs & Yellow Tomatoes: Recipes From a Modern Kitchen Garden by Jeanne Kelley. Try her Boursin and Radish Crostini recipe.
Chef Jon Bonnell raves about the rich flavor of Boursin. Check out his cookbook: Fine Texas Cuisine. Try his Grilled Beef Tenderloin Sliders recipe.
Boursin, Many Ways
Spread on fresh baguette.
Layer a piping of cheese on cucumber round, endive or, stuff into cherry tomatoes.
Melt into hot or chilled soups for added richness and instant seasoning.
Fold into omelets or add to scrambled eggs and frittatas.
A flavorful spread for sandwiches—try it on a panini.
Roll up in thin seared chicken cutlets.
Finish baked, roasted or grilled fish, meat or poultry with a thin layer of Boursin.
Toss with hot vegetables for an instant sauce.
Top baked potatoes when piping hot—Boursin melts deliciously.
Add to hot pasta and toss with grilled shrimp, scallops or chicken plus your favorite vegetables like broccoli or cauliflower florets, peas, asparagus.
On pumpernickel party round (shaped with small cookie cutter), layer smoked salmon and piping of Boursin, topped with a touch of roe.
A great topping for steak.
Stuff the cheese into warmed mini brioche, top with savory herbs or sugared chopped pecans.
Boursin & Wine
All Boursin varieties are perfectly suited to delicate, extra dry Champagne and sparkling whites as well as crisp Chardonnay (main grape used for champagne), Alsace (French with Germanic influence)and Gewûrztraminers. Soft, lighter reds, like a Pinot Noir or Beaujolais, pair nicely, too. Pepper provides even more versatility. Try it with light, delicate (slightly sweet) Riesling. Pepper's spicy spark goes well with full bodied reds, like Cabernet Sauvignon and Chianti plus lush, fruitier Merlots and Malbec.
What Is Gournay?
When Francois Boursin first sold his creation, he was asked to classify it for customs purposes. He chose the name "Gournay" for his cheese, naming it for the small town in France where he grew up. Today, every package of Boursin® is labeled "All Natural Gournay Cheese," the legal standard of identity for Boursin. Interestingly, some restaurants claim to serve Boursin, but are actually offering you a lesser imitation. So, don't be embarrassed to ask—if it's not genuine Boursin, it's simply not authentic All Natural Gournay Cheese.
Roasted Garlic & Fine Herbs—
A welcome addition to any cheese platter. Made with cow's milk and cream, garlic, salt, pepper, parsley and chives, Boursin Garlic & Fine Herbs is an ideal blend of fresh and herbaceous with a spark of garlic. Certified kosher.
Boursin Pepper—
Boursin Pepper has great flavor character. Lively black pepper provides a distinctively spicy, spirited kick. Certified kosher.
Boursin Shallot & Chive—
This addition to the Boursin family is distinguished by shallot's delicate sweetness and chive's mild, fresh onion flavor.
Boursin Garlic & Roasted Red Pepper—
Light, delicate and creamy with a sweet-smoky finish, Garlic & Roasted Red Pepper offers an almost infinite variety of delicious possibilities. Certified kosher.
Boursin Light Garlic & Fine Herbs—
Based on the original, Boursin® Light tastes deceptively rich and creamy yet has 78% less fat and 64% fewer calories than regular Gournay Cheese, so even cheese lovers on diet regimens can indulge at any time.
