Who doesn’t love Boursin cheese? I sure do, but the price can be high, especially when you consider how easy it is to make it yourself. This copycat version of Boursin Cheese with fresh herbs is so simple and easy to make that you’ll never buy it again!
The idea of making your own Boursin Cheese at home flew around the Internet a while ago, but I’ve tested and tweaked the recipe to truly make it my own. It’s got just the right amount of garlic and herbs to really make it fabulous.
The best part about this DIY Boursin is that you can control the ingredients. Like it garlicky? Add a bit more! Don’t care for dill? See my herb substitution suggestions below.
This copycat Boursin recipe is creamy, spreadable, and oh-so good. And, it only costs a fraction of the price to make it yourself!
Ingredients
- Butter – Softened.
- Cream cheese – Softened.
- Fresh dill – Chopped.
- Fresh chives – Chopped.
- Fresh thyme leaves
- Garlic clove – Chopped.
- Freshly ground black pepper
How to Make Homemade Boursin Cheese
- Combine the softened butter and cream cheese in the bowl of a food processor. You can use a stand or hand mixer, but you’ll need to very finely chop the herbs and garlic before adding.
- Add the fresh chives, dill, thyme (remove the stems) and chopped garlic to the food processor and pulse until smooth and everything is well chopped.
- Season with freshly ground black pepper to taste. A few twists of the pepper grinder should do, but adjust based on your preference.
- Taste the Boursin cheese and adjust the seasoning if necessary.
- Transfer your homemade Boursin cheese to a serving bowl, or, if you’re making it ahead cover and store it in the fridge.
- Serve at room temperature and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Soften the butter and cream cheese before starting for a smoother texture and easier blending.
- Use fresh herbs rather than dried; they provide a brighter and more vibrant flavor.
- For an extra punch, add a tiny bit of lemon zest to enhance the fresh, tangy flavors.
- Make a larger batch and freeze in portions for quick access to Boursin-style cheese whenever you need it.
Recommended
Herb Substitutions
Don’t care for dill or want to switch up the herbs in your Boursin? Try these fresh herbs in any combination you like:
- Fresh parsley
- Fresh rosemary – Just a pinch, this is a strong herb.
- Fresh tarragon
- Fresh oregano
- Fresh basil
Serving Suggestions
This Homemade Boursin Cheese is more than just a spread! It’s perfect for spreading on toasted baguette slices, adding to charcuterie boards, or even melting into hot pasta for a creamy herb sauce. Try it as a topping for baked potatoes, or mix it into scrambled eggs for a rich, gourmet breakfast. Its versatile flavor means it can enhance so many dishes, easily jazzing up everyday meals.
Storage
Store your homemade Boursin cheese in an airtight container in the refrigerator for up to one week. For longer storage, freeze it in small portions and thaw as needed. To freeze, wrap the cheese tightly in plastic wrap and then place it in a freezer-safe bag. When you’re ready to use it, let it thaw in the fridge overnight for best results.
Homemade Boursin Cheese with Fresh Herbs
Ingredients
- ½ cup butter softened
- 8 ounces cream cheese softened
- 1 tablespoon fresh dill chopped
- 2 teaspoons fresh chives chopped
- 1 teaspoon fresh thyme leaves
- 1 small clove garlic chopped
- freshly ground black pepper to taste
Instructions
- Combine the softened butter and cream cheese in the bowl of a food processor. You can use a stand or hand mixer, but you’ll need to very finely chop the herbs and garlic before adding.
- Add the fresh chives, dill, thyme (remove the stems) and chopped garlic to the food processor and pulse until smooth and everything is well chopped.
- Season with freshly ground black pepper to taste. A few twists of the pepper grinder should do, but adjust based on your preference.
- Taste the Boursin cheese and adjust seasoning if necessary.
- Transfer your homemade Boursin cheese to a serving bowl, or, if you’re making it ahead, cover and store it in the fridge.
- Serve at room temperature and enjoy!
Notes
Chef Jenn’s Tips
- Soften the butter and cream cheese before starting for a smoother texture and easier blending
- Use fresh herbs rather than dried; they provide a brighter and more vibrant flavor
- For an extra punch, add a tiny bit of lemon zest to enhance the fresh, tangy flavors
- Make a larger batch and freeze in portions for quick access to Boursin-style cheese whenever you need it
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.