Make this dreamy homemade boursin cheese at home with just a handful of ingredients — it tastes just like the real thing, maybe even better, and takes about five minutes to throw together.
I first made this on a whim before a dinner party when I realized store-bought Boursin was nowhere to be found. One taste and I decided I’d never go back. Seriously, this stuff is that good.
Table of Contents
What Is Boursin Cheese, Anyway?
If you’ve never tried it, boursin cheese is a soft, creamy, spreadable cheese packed with garlic and herbs. It’s rich, fluffy, and has a flavor that feels way fancier than it has any right to be.
So what does boursin cheese taste like? Think cream cheese meets a herb garden, with a gentle kick of garlic and a whisper of white pepper. It’s savory, smooth, and totally addictive on a cracker.
The store-bought version is great, but making it homemade means you control the herbs, the seasoning, and the depth of flavor. And honestly, it’s fresher and more vibrant every single time.
Why You’ll Love This Recipe
This homemade boursin cheese comes together in one bowl, requires zero cooking, and delivers big, bold flavor. It’s the kind of recipe that makes people think you spent hours in the kitchen.
The combination of cream cheese and goat cheese is the secret weapon here. The goat cheese adds a subtle tang that makes this spread taste complex and layered without any extra effort.
It’s perfect for parties, cheese boards, or honestly just a Tuesday night snack situation. Once you make it, you’ll find yourself slathering it on everything in sight.
Homemade Boursin Cheese
Equipment
- Stand mixer
- Mixing bowl
- Silicone spatula
- Airtight container
Ingredients
Cheese Base
- 8 oz cream cheese, brick style
- 4 oz goat cheese, log style
Fat & Aromatics
- 4 tbsp salted butter room temperature
- 1 clove large garlic clove grated or pressed
Fresh Herbs
- 2 tsp fresh chives snipped into tiny pieces
- 1 tsp fresh thyme leaves minced
Dried Herbs
- 1 tsp dried parsley
- ½ tsp dried tarragon
- ½ tsp dried dill
Seasoning
- ½ tsp granulated onion
- ¼ tsp white pepper
- 1 pinch sea salt or more to taste
Instructions
- Add the cream cheese, room-temperature butter, and grated garlic to the bowl of a stand mixer fitted with the paddle attachment. Blend until smooth and well combined.
- Crumble in the goat cheese and add the fresh chives, thyme, dried parsley, tarragon, dill, granulated onion, white pepper, and sea salt. Blend again until evenly combined.
- Taste and adjust the seasoning as needed with extra garlic, pepper, herbs, or salt.
- Transfer the mixture to an airtight container and refrigerate for at least a few hours, preferably overnight, to allow the flavors to develop.
- Remove the cheese from the refrigerator about 15 minutes before serving so it softens slightly. Serve with crackers, bread, or fresh vegetables.
Notes
Ingredients You’ll Need
Here’s everything that goes into this beautiful, herby spread. Nothing weird, nothing hard to find — just good, simple ingredients doing their best work.
| Category | Ingredient | Amount |
|---|---|---|
| Cheese Base | Cream cheese, brick style | 8 oz |
| Cheese Base | Goat cheese, log style | 4 oz |
| Fat & Aromatics | Salted butter, room temperature | 4 tbsp |
| Fat & Aromatics | Large clove of garlic, grated or pressed | 1 clove |
| Fresh Herbs | Fresh chives, snipped into tiny pieces | 2 tsp |
| Fresh Herbs | Fresh thyme leaves, minced | 1 tsp |
| Dried Herbs | Dried parsley | 1 tsp |
| Dried Herbs | Dried tarragon | 1/2 tsp |
| Dried Herbs | Dried dill | 1/2 tsp |
| Seasoning | Granulated onion | 1/2 tsp |
| Seasoning | White pepper | 1/4 tsp |
| Seasoning | Sea salt, or more to taste | 1 pinch |
A quick note on the butter: make sure it’s truly at room temperature, not half-melted and greasy. Room temp butter blends like a dream and gives the cheese that silky, whipped texture we’re going for.
The mix of fresh and dried herbs is intentional. Fresh chives and thyme bring brightness, while dried parsley, tarragon, and dill add a deeper, more concentrated herbiness. Don’t skip either.
How to Make Homemade Boursin Cheese
This recipe is genuinely one of the easiest things you’ll ever make. No stove required, no special skills needed — just a bowl, a mixer (or a sturdy spatula), and a little patience while it chills.
Step 1: Blend the Base
Add the cream cheese, room-temperature butter, and grated garlic to the bowl of a stand mixer fitted with the paddle attachment. If you don’t have one, a large bowl and a silicone spatula work just fine.
Blend until everything is smooth and well combined. You’re not whipping it — just bringing it together into one cohesive, silky mixture. This takes maybe a minute or two at most.
“Don’t rush this step. A well-blended base means every bite of your boursin cheese is perfectly smooth, with no chunks of cold butter hiding in there.”
Step 2: Add the Herbs and Spices
Now crumble in the goat cheese and add all your herbs and spices — the fresh chives, minced thyme, dried parsley, tarragon, dill, granulated onion, white pepper, and sea salt.
Blend again until everything is evenly combined. The key here is to not beat in too much air. You want a dense, spreadable texture — not a fluffy mousse.
Taste it. This is your moment to adjust. Want more garlic? Add it. Want more pepper? Go for it. This is your homemade boursin cheese and it should taste exactly how you like it.
Step 3: Chill and Let the Flavors Develop
Transfer the cheese into an airtight jar or container and pop it in the fridge for at least a few hours — overnight is even better. This resting time is not optional; it’s what makes this recipe sing.
As it chills, the garlic mellows, the herbs bloom, and the whole mixture transforms into something deeply flavorful and cohesive. The difference between freshly made and next-day boursin is genuinely remarkable.
Step 4: Serve and Enjoy
Pull it out of the fridge about 15 minutes before serving so it softens slightly and becomes perfectly spreadable. Serve it alongside your favorite crackers and watch it disappear in minutes.
It also pairs wonderfully on a full savory party snack spread alongside other fun finger foods. Trust me, nobody will be reaching for the plain hummus when this is on the table.
Expert Tips for the Best Boursin Cheese
Use Brick-Style Cream Cheese
Don’t grab the whipped stuff in the tub. Brick-style cream cheese has a firmer texture and lower moisture content, which gives your homemade boursin cheese the right consistency. Tub cream cheese can make it a little too soft and loose.
Grate Your Garlic Fine
A microplane grater or garlic press works best here. You want the garlic to fully incorporate into the cheese — no chunks, no raw bites. Finely grated garlic distributes evenly and mellows beautifully as the cheese rests.
Don’t Skip the Overnight Chill
Yes, you can eat it after a few hours. But overnight is where the magic happens. The herbs hydrate, the garlic softens, and all those flavors knit together into something far more complex and delicious.
Taste As You Go
Seasoning is personal. Some people want a bolder herb flavor, others want more garlic punch. Taste after blending and before chilling — that’s your window to tweak. Add more dill, more chives, or an extra pinch of salt if needed.
Variations to Try
Sun-Dried Tomato and Basil
Swap the tarragon and dill for finely chopped sun-dried tomatoes and fresh basil. It gives you a Mediterranean-style spread that’s incredible on toasted sourdough or bruschetta.
Spicy Jalapeño Version
Add finely minced fresh jalapeño and a pinch of smoked paprika for a version with a little heat. It pairs beautifully with thin rice crackers or even vegetable crudites.
Lemon and Fresh Herb Twist
Add a teaspoon of fresh lemon zest and double the fresh chives and thyme. The citrus brightens everything up and makes it taste incredibly fresh — great for spring entertaining.
Can Pregnant Women Eat Boursin Cheese?
This is a question that comes up a lot, and it’s a fair one. Can pregnant women eat boursin cheese? The store-bought version is made from pasteurized milk, which generally makes it safer during pregnancy than soft cheeses made from raw milk.
However, it’s always best to check with your healthcare provider, especially since pregnancy nutrition can vary by individual. The NHS pregnancy food safety guide is a great resource for navigating soft cheese questions during pregnancy.
For this homemade version, all ingredients — cream cheese, goat cheese, and butter — should be made from pasteurized milk. Always check the labels and confirm with your doctor if you have any concerns.
Storage Instructions
Good news: this keeps beautifully in the fridge for up to a week. Here’s a quick breakdown of how to store it properly so nothing goes to waste.
| Storage Method | Container | How Long |
|---|---|---|
| Refrigerator | Airtight jar or sealed container | Up to 1 week |
| Freezer | Freezer-safe container, wrapped tightly | Up to 1 month |
Reheating and Serving Tips
This cheese doesn’t need reheating — just pull it out of the fridge 15 to 20 minutes before serving and let it come to room temperature. It’ll soften right up into that perfectly spreadable consistency.
No-Waste Kitchen Ideas
Got leftover boursin at the end of the week? Toss a spoonful into scrambled eggs, stir it into hot pasta for a quick cream sauce, or dollop it on top of a baked potato. It basically makes everything better.
You can also use it as a filling for stuffed mushrooms or blend it into a creamy soup base. If you love making the most of every ingredient, you might also enjoy experimenting with our creative high-protein snack ideas for more kitchen inspiration.
What to Serve With Boursin Cheese
The classic move is crackers — any kind you love works here. Buttery water crackers, seedy flatbreads, or even crispy pita chips are all fantastic vehicles for this spread.
But don’t stop there. This cheese is absolutely stunning on a slice of warm crusty bread, spread thick and topped with a drizzle of honey. It also works as a dip for raw veggies like cucumber slices, radishes, and carrots.
For a full snack spread, pair it with some sliced fruit, a handful of nuts, and something sweet like a slice of homemade Amish banana bread for dessert. That contrast of savory and sweet is genuinely chef’s kiss.
According to Serious Eats’ cheese board guide, soft spreadable cheeses like this pair best with crisp, neutral-flavored crackers that let the cheese shine. Solid advice for your next gathering.
Boursin Cheese FAQS
What does boursin cheese taste like?
Boursin cheese tastes creamy, garlicky, and herbaceous. It’s rich and smooth with a savory depth from the garlic and a freshness from the herbs. The goat cheese in this homemade version adds a subtle tang that makes it even more interesting than the original.
Is homemade boursin cheese better than store-bought?
Honestly? Yes. Homemade boursin cheese is fresher, more vibrant, and completely customizable. You can dial up the herbs, add more garlic, or adjust the seasoning to exactly your taste. The store-bought kind is great in a pinch, but once you make this, you’ll rarely go back.
Can I make this without a stand mixer?
Absolutely. A large bowl and a silicone spatula work just fine, especially if your cream cheese and butter are fully at room temperature. Just mash and fold everything together until smooth. It takes a little more elbow grease, but the result is the same.
How long does homemade boursin cheese last?
Stored in an airtight container in the refrigerator, this cheese stays fresh for up to one week. For the best flavor, plan to use it within that window. You can freeze it for up to a month, though the texture may be slightly different after thawing.
Can I use dried herbs instead of fresh?
You can, but the flavor won’t be quite as bright. If swapping fresh for dried, use about one-third the amount since dried herbs are more concentrated. The combination of both fresh and dried herbs in this recipe is what gives it that layered, complex flavor that makes it so good.
Give This Recipe a Try
This homemade boursin cheese is one of those recipes that feels like a little secret weapon in your kitchen arsenal. It takes almost no time, uses simple ingredients, and makes every snack table look like you really put in the effort.
If you give it a try, I’d love to hear how it turned out for you. Drop a comment below, leave a star rating, and if you made it for a party, tell me how fast it disappeared. I’m guessing: very fast.
And if you’re feeling generous, save this recipe to your Pinterest boards so other cheese lovers can find it too. The more people who discover how easy and delicious homemade boursin cheese is, the better.
