I've often wondered, maybe you have too, as to why Boursin cheese is so expensive. Why? It's cheese, it's herbs, what's so expensive about that? I suspect the French name ups the price a buck or two and perhaps the quality of the cheese, but when you get down to it, it's really pretty basic. If you like Boursin the way I do, and enjoy using it in recipes in addition to enjoying it with crackers or crudites, then you will love this clone of the pricey version. It is easy to put together and I think you'll be amazed at just how close it comes to the taste of the original. The advantage in making your own, of course, is that you can alter the herbs any way you see fit, to reflect your personal tastes -- can't do that with the purchased version! Give it a try, and let me know what you think. Oh, and be sure to look in tomorrow and I'll show you what I did with the cheese. Yum!
HOMEMADE BOURSIN CHEESE
2 medium garlic gloves, run through a garlic press
1 stick butter, room temperature
2-8 oz. packages Philadelphia Cream Cheese (no substitutions!), room temperature
4 tablespoons freshly grated Parmesan cheese
1 teaspoon dried dill weed
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon dried chives
1/2 teaspoon freshly ground black pepper (I used Tellicherry)
1/4 teaspoon dried thyme
1 tablespoons dried parsley
Pinch of salt (about 1/8 teaspoon)
In a medium mixing bowl, beat together the butter and cheese. If it is truly at room temperature, it will blend together quickly and be very creamy. Add garlic puree; blend. Add all remaining ingredients and mix well. Turn out into a lidded container large enough to hold the cheese and store it in the refrigerator. Using dried herbs, the cheese will keep for two weeks.
Bring to room temperature. Serve with crudites or crackers...OR check my blog tomorrow for something delicious for breakfast or brunch using this cheese as an ingredient.
NOTE: Make sure that all of your dried herbs are fresh. If you can't smell and identify them when you open the jar, throw them away. If you prefer, you may substitute fresh herbs for some of the dry (tripling the amount of fresh) but due to the moisture content in the fresh herbs, your cheese will not last as long. I used all dried herbs and the end result was delicious.
This post is linked to:
Fresh Food Friday @ La Bella Vita
Flaunt It Friday @ Chic on a Shoestring Decorating
Friday Link Party @ Creation Corner
Feature Yourself Friday @ Fingerprints on the Fridge