Country of Origin: Canada
Milk-type: Pasteurized Cow’s milk
Boursin Cheese, the namessake of its inventor François Boursin, was created in 1957 in Normandy, France. Inspired by a popular French party dish—Fromage Frais—which consists of soft cheese, seasoned by each guest with a selection of fresh herbs and spices, Boursin sought to create a ready-made version for regular consumption. This decadent, spreadable cream cheese with a fluffy, lightly whipped consistency—sumptuously seasoned with a sublime blend of green herbs, piquant garlic, and just the right amount of salt is Boursin’s original recipe: as delicious today as it was a half century ago.
Boursin is now popularly enjoyed around the World as part of various hors d’oeuvres, on bread and crackers, at mealtimes or snacktimes. Try adding it to mashed potatoes, or as your new favourite bagel schmear with lox, capers, and your other favourite dressings.
See also the other mouth-watering flavours in which François Boursin’s invention is now available.
Beverage Pairings: Dry white wine or fruity red wine such as Beaujolais, Gewürztraminer.