Homemade Boursin-Style Cheese Spread

A creamy, crumbly, and punchy alternative to store-bought Boursin that is fresher, brighter, and more customizable. This version costs about half the price per ounce and offers a texture that is spreadable yet sturdy enough to slice.

Equipment

• Medium mixing bowl
• Hand mixer or stand mixer with paddle attachment (or a stiff spatula and strong arm)
• Rubber spatula
• Small garlic press or Microplane
• Plastic wrap or wax paper
• Airtight container (if not shaping into a log)

Ingredients

• 8 oz (226 g) full-fat cream cheese – softened to room temperature
• 4 tbsp (½ stick / 56 g) unsalted butter – softened to room temperature
• 2 small cloves garlic (or 1 large clove) – finely minced or pressed through a garlic press
• 2 tbsp fresh parsley – finely chopped
• 1 tbsp fresh chives – finely chopped
• 1 tsp fresh thyme leaves – stripped from stems and chopped (or ½ tsp dried thyme)
• ¼ tsp dried tarragon – optional, but traditional to Boursin’s “fine herbs” blend
• ¼ tsp kosher salt (plus more to taste)
• ⅛ tsp freshly ground black pepper
• 1 tbsp freshly squeezed lemon juice – brightens and preserves
• 1–2 tbsp heavy cream or crème fraîche – for adjusting spreadability (optional)

Instructions

1. Take the cream cheese and butter out of the refrigerator 30–60 minutes before you begin. They should be very soft to the touch but not melted.
2. Peel the garlic and press or mince it as finely as possible. Rinse and pat dry the parsley, chives, and thyme. Finely chop them. Keep chives separate until mixing.
3. In a medium bowl, combine the softened cream cheese and softened butter. Beat with a hand mixer on medium speed for 1–2 minutes until completely smooth, lightened, and no lumps remain. Scrape down the bowl halfway through.
4. Add the minced garlic, chopped parsley, chives, thyme, dried tarragon (if using), kosher salt, black pepper, and lemon juice. Beat again on low speed just until combined, about 30 seconds. Scrape the bowl and taste to adjust seasoning.
5. If the mixture feels too stiff, beat in 1 tablespoon of heavy cream or crème fraîche. For a firmer, more sliceable log, skip the cream.
6. For a log: Lay a large sheet of plastic wrap on your counter. Spoon the cheese mixture into a rough log shape along the near edge. Using the plastic wrap as a guide, roll it into a tight cylinder, twisting the ends like a candy wrapper. Refrigerate for at least 2 hours, or overnight. For a spreadable bowl: Scoop mixture directly into an airtight container, smooth the top, cover, and refrigerate.
7. Remove from the refrigerator 15–20 minutes before serving to soften slightly. Serve with crackers, crostini, bagel chips, raw vegetables, melted into hot pasta, or stuffed into chicken breast or mushrooms.

Notes

Store in an airtight container in the refrigerator for up to 10 days. Do not freeze—the texture will become crumbly and watery upon thawing. Use full-fat, block-style cream cheese for best texture; avoid low-fat or tub spreads.

Nutrition

Calories: 85 kcal · Total Fat: 9 g · Saturated Fat: 5.5 g · Trans Fat: 0 g · Cholesterol: 27 mg · Sodium: 85 mg · Total Carbohydrates: 0.6 g · Dietary Fiber: 0 g · Sugars: 0.4 g · Protein: 1.2 g · Vitamin A: 8% DV · Vitamin C: 1% DV · Calcium: 2% DV · Iron: 0% DV