What Is Boursin Cheese?
Boursin is a French Gournay cheese — a soft, spreadable cheese made with garlic, herbs, and cream. The original is rich, slightly crumbly, and tastes intensely of herbs and butter. Since Gournay cheese isn’t widely available outside France, this homemade version uses cream cheese and butter as the base. The result tastes like the real thing. The texture is nearly identical. The cost is a fraction.
Use this homemade Boursin cheese in Boursin cheese pasta, Boursin chicken, or Boursin mashed potatoes.
Why This Copycat Version Works
This recipe tastes like store-bought Boursin because it balances three key elements:
- Cream cheese for tang and structure
- Butter for richness and that signature soft crumble
- A balanced blend of dried herbs for savory depth
The butter is what makes this different from whipped cream cheese. It gives Boursin its slightly crumbly, melt-in-your-mouth texture instead of a fluffy frosting texture.
Ingredients You’ll Need
- Two packages (8 ounces each) cream cheese, softened to room temperature: Room temperature is non-negotiable. Cold cream cheese won’t beat smoothly and you’ll end up with lumps.
- 8 ounces unsalted butter, softened to room temperature: This is what gives Boursin its richness and the slightly crumbly set-up texture that makes it feel different from whipped cream cheese. Don’t skip it.
- Garlic powder (1 1/4 teaspoons): Garlic powder distributes more evenly than fresh here. The flavor is mellower, which is what you want in a spread.
- Dried herbs: This is the Boursin flavor profile — parsley, basil, dill, marjoram, and thyme, each in small amounts that add up to something that tastes complex.
- Kosher salt and black pepper.
- Dairy-free option: Swap in Kite Hill dairy-free cream cheese and Miyoko’s vegan butter. Both have been tested and the result is just as rich and creamy.
This batch makes about 1 1/2 cups of cheese, which equals roughly 2 standard store rounds of Boursin.
How to Make Boursin Cheese
1. Beat the cream cheese and butter
Add the softened cream cheese and softened butter to a large bowl. Use a hand mixer or stand mixer with the paddle attachment. Beat on high speed for one to two minutes until combined and slightly fluffy.
Success tip: Do not overmix. This is the most important technique note. Overmixing aerates the mixture too much and creates a texture like whipped cream cheese — light and fluffy instead of the slightly dense, almost crumbly texture that makes Boursin taste like Boursin. One to two minutes, no more.
2. Add the spices and herbs
Scrape down the sides of the bowl. Add all the spices and dried herbs. Blend for one more minute until evenly distributed, scraping down the sides as needed.
Success tip: Taste before adding salt. Butter varies in saltiness. Start with the amount listed and add more after tasting.
3. Serve or chill
Serve immediately at room temperature with crackers, bread, or vegetables. For best flavor, cover and refrigerate for at least two hours — the herbs bloom and the flavors meld into something that tastes much closer to the store-bought version.
Success tip: It actually tastes better the next day. Make it the night before a party.
Flavor Variations
Boursin comes in several flavors at the store. Here’s how to recreate them:
Classic Garlic and Herb (this recipe): The base. Use as written.
Extra garlic: Increase garlic powder to 2 teaspoons and add a pinch of onion powder.
Shallot and chive: Swap the dill and marjoram for 1 tablespoon of dried chives and a pinch of dried shallot or onion powder.
Pepper: Add 1 teaspoon of coarsely ground black pepper to the base recipe. This is the one that’s exceptional on crackers.
Fig and balsamic: Stir in 2 tablespoons of fig jam and 1 teaspoon of balsamic glaze at the end. Don’t beat — fold it in for ribbons of sweetness.
Texture Tips That Make a Difference
Room temperature ingredients matter. Cold butter will not blend smoothly.
Cut the butter and cream cheese into cubes to speed softening.
Stop mixing once herbs are incorporated. The texture should be creamy but not airy.
If chilled, let it sit at room temperature for 20 to 30 minutes before serving.
These tips make it the perfect addition to my fall charcuterie board or alongside any of these gluten-free appetizers.
How to Use Boursin Cheese
This is more than just a cracker spread.
Use it as:
- A dip for crackers, crostini, or vegetables
- A base for Boursin cheese pasta
- A filling for stuffed chicken breasts
- A topping for baked salmon
- Stirred into mashed potatoes
- Spread inside sandwiches or wraps
- Added to scrambled eggs
It melts beautifully and instantly creates a creamy sauce.
What to Make with Homemade Boursin Cheese
This is the recipe that makes all the other Boursin recipes possible. Here’s where to use it:
Boursin Cheese Pasta — The TikTok pasta that went everywhere. Stir a scoop of this into hot pasta water and it becomes the sauce.
Boursin Chicken — Creamy, saucy chicken dinner that comes together in one pan.
Boursin Stuffed Chicken — Stuff it inside chicken breasts with spinach and mozzarella.
Boursin Mashed Potatoes — Stir a scoop into mashed potatoes instead of butter and cream. The upgrade is immediate.
Beyond those: Spread on toast or crostini, use as a base for a flatbread, stir into scrambled eggs, spread inside an omelette, use as a dip for vegetables at a cheese board.
Storage and Freezing
Store in an airtight container in the refrigerator for up to five days. The flavor is best after two hours of chilling. Bring to room temperature for 20 to 30 minutes before serving.
You can freeze Boursin for 3 to 6 months. Thaw overnight in the refrigerator. The texture may soften slightly after freezing, but the flavor remains intact.
Variations
Dairy-free: Use dairy-free cream cheese and vegan butter. This was tested with Kite Hill cream cheese and Miyokos butter.
Adjust herbs: Swap herbs to recreate other Boursin flavors.
Add fresh chives for a brighter finish.
FAQs
Up to five days in an airtight container in the refrigerator. Bring it to room temperature for 20 to 30 minutes before serving so it softens back to spreadable.
Yes. Omit the added salt from the recipe if you do. Taste at the end and add more if needed.
Yes. Use two to three times the amount of fresh herbs as the dried amount called for — dried herbs are more concentrated. Fresh basil and fresh parsley both work well here.
Flavors develop as it chills. If it tastes underwhelming right out of the mixer, refrigerate it for at least two hours before deciding to adjust. The herbs bloom significantly once they’ve had time to hydrate.
Yes, for up to one month. Wrap tightly and thaw in the refrigerator overnight. The texture may be slightly softer after freezing but the flavor is unaffected.
Close. The store version uses actual Gournay cheese as the base, which has a slightly more complex tang. This version uses cream cheese and butter, which comes remarkably close — close enough that most people can’t tell the difference, especially once it’s melted into pasta or stuffed into chicken.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Recipes Using Boursin
Boursin Cheese
Save this Recipe!
Ingredients
- 1 (8-ounce) packages cream cheese softened to room temperature
- 1/2 cup unsalted butter softened to room temperature
- 3/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried parsley
- 1/4 teaspoon EACH: dried basil, dried dill, marjoram, dried thyme
- 1/8 teaspoon black pepper
Instructions
- Add the softened cream cheese and butter to a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment. Beat on high speed for 1-2 minutes, until combined and slightly fluffy.1 (8-ounce) packages cream cheese, 1/2 cup unsalted butter
- Scrape down the sides of the bowl and all of the spices. Blend again for 1 minute until they’re evenly distributed, scraping down the sides of the bowl as needed.3/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon dried parsley, 1/4 teaspoon EACH: dried basil, dried dill, marjoram, dried thyme, 1/8 teaspoon black pepper
- Transfer the boursin cheese to a serving bowl and serve right away at room temperature with crackers, chips, or veggies. Store in an airtight container for up to 5 days in the fridge. Allow the dip to warm slightly before serving to soften or use it immediately in your favorite recipes like boursin chicken or boursin cheese pasta.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Dip Recipes
This post may contain affiliate links. Read our disclosure policy.
Can it be frozen?
Hi there! Boursin keeps well in the freezer for between 3 and 6 months and should be defrosted in the fridge overnight. Just know that the texture may become slightly softer after freezing. The flavor will not be affected, though.
Thank you so much
This recipe is super delicious
With Doritos ⭐️⭐️⭐️⭐️⭐️
Made three batches lol friends
Got it first
This cheese and the chicken
Easy delicious awesome
Friends were shocked to
See dinner we made your
Perfect recipe me following
Steps 👍👍👍👍👍
You are a awesome blogger
Recipes are fast easy delicious
I’m a cook now
Thanks again for sharing 🥰
Thank you!! This is the best comment! Thanks for taking the time to share.