Homemade Boursin Cheese
Skip the fancy cheese aisle — this homemade boursin cheese is so ridiculously good, you’ll wonder why you ever paid store prices. It’s creamy, herby, and comes together in minutes with ingredients you probably already have.
Table of Contents
Why You’ll Love This Boursin Cheese Recipe
This is the kind of recipe that makes you want to cook everything in sight. Lucky for you, the collection is full of exactly that. Go explore and find your new go-to dish.
This garlic herb Boursin cheese is everything you want in a creamy cheese spread — rich, fluffy, and packed with fresh herbs. It’s the kind of thing you set out at a party and people ask about all night.
The best part? You control the flavors. Want more garlic punch? Go for it. Prefer extra thyme? Totally your call. This recipe is basically your cheese, your rules.
It pairs beautifully with a simple cracker spread, or try it melted over one-pan honey garlic kielbasa and veggies for a weeknight dinner upgrade.
What Makes This Recipe Special
Most creamy cheese spreads rely on cream cheese alone, but this one uses a blend of cream cheese and goat cheese. That combo gives you a tangy depth that straight cream cheese just can’t deliver.
The herbs are the real star though. Fresh chives and thyme bring brightness, while dried tarragon and dill add that earthy, savory backbone that makes this taste like something from a boutique cheese shop.
Ingredients
Here’s everything you need to make your homemade boursin cheese. The ingredient list looks long, but most of it is just spices you already own.
| 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 |
| Fresh Herbs | Fresh chives, snipped small | 2 tsp |
| Fresh Herbs | Fresh thyme leaves, minced | 1 tsp |
| Dried Herbs & Spices | Dried parsley | 1 tsp |
| Dried Herbs & Spices | Dried tarragon | 1/2 tsp |
| Dried Herbs & Spices | Dried dill | 1/2 tsp |
| Dried Herbs & Spices | Granulated onion | 1/2 tsp |
| Seasoning | White pepper | 1/4 tsp |
| Seasoning | Sea salt, or to taste | 1 pinch |
Makes about 28 servings. Yes, really — this goes a long way, which makes it perfect for entertaining.
How to Make Homemade Boursin Cheese
Good news: there’s no cooking involved. Just mixing, tasting, and a little patience while it chills. Here’s how to do it step by step.
Step 1: Blend the Cheese Base
Add the cream cheese, softened butter, and grated garlic to the bowl of a stand mixer fitted with the paddle attachment. You can also do this by hand with a silicone spatula — no fancy equipment required.
Mix until everything is smooth and well combined. You’re going for a creamy, unified base here, not a fluffy whip. Don’t beat in air — we want dense and spreadable, not airy.
Step 2: Add the Goat Cheese and Herbs
Now crumble in the goat cheese and add all your herbs and spices. Mix again until everything is fully incorporated and you’ve got a beautiful green-speckled spread.
This is your moment to taste and adjust. More garlic? Do it. Extra dill? Go wild. The recipe is forgiving and flexible, which is part of what makes these Boursin cheese recipes so fun to play with.
“Taste as you go — this is your cheese, so make it taste exactly how you love 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 if you want the best flavor.
The herbs bloom into the cheese as it chills, and the whole thing transforms from “pretty good” to “wow, did you make this yourself?” That overnight chill is the secret weapon of every great garlic herb Boursin cheese.
Step 4: Serve and Enjoy
Pull it out of the fridge about 15 minutes before serving so it softens up a bit and becomes perfectly spreadable. Set it out with your favorite crackers and watch it disappear.
It’s also incredible served alongside a hearty bacon cheeseburger casserole for a full comfort food spread your guests won’t forget.
Expert Tips for the Best Boursin Cheese
Use Room Temperature Ingredients
Cold cream cheese and butter will clump and resist blending. Set them out 30–45 minutes before you start. Room temp ingredients blend into a silky, lump-free spread much more easily.
Grate the Garlic — Don’t Chop It
A microplane or garlic press gives you the most flavor and ensures no big pieces end up in your spread. Minced garlic works in a pinch, but grated garlic distributes more evenly and tastes more intense.
Don’t Skip the Overnight Rest
Seriously — the flavor difference between a 2-hour chill and an overnight chill is dramatic. The herbs meld into the cheese base and everything tastes more cohesive and complex.
Taste Before You Seal
Before you put the lid on, taste the cheese one more time. Adjust salt, pepper, or herbs as needed. This is your last chance before the flavors lock in overnight.
Variations to Try
Spicy Boursin
Add a pinch of red pepper flakes or a dash of hot sauce to the mix. It gives the creamy cheese spread a subtle kick that pairs brilliantly with mild crackers.
Sun-Dried Tomato and Herb
Fold in 2 tablespoons of finely chopped sun-dried tomatoes along with the herbs. The sweetness of the tomato plays off the tangy goat cheese beautifully.
Lemon Zest Brightened
A teaspoon of fresh lemon zest added at the end gives this a bright, spring-like freshness. Perfect for pairing with lighter fare like veggies and a tropical butterfly refresher on the side.
Troubleshooting Common Issues
My Cheese Turned Out Too Soft
This usually means your butter or cream cheese was too warm. Make sure they’re soft but not melted. If it’s already too loose, just refrigerate it longer — it will firm up as it chills.
The Flavor Seems Flat
More salt is usually the fix. Give it a small pinch and taste again. If salt isn’t the issue, try a touch more garlic or a squeeze of lemon zest to brighten things up.
It’s Too Dense to Spread
You pulled it straight from the fridge, didn’t you? Let it sit at room temperature for 10–15 minutes before serving. That’s all it takes to go from firm block to perfect creamy cheese spread.
Storage Instructions
| Method | Container | Duration |
|---|---|---|
| Refrigerator | Airtight jar or container | Up to 1 week |
| Freezer | Freezer-safe wrap + zip bag | Up to 2 months |
Reheating Tips
This boursin cheese doesn’t need reheating for spreading, but if you’re using it in a warm dish, just stir it into hot pasta or spoon it over roasted veggies straight from the fridge. The heat of the dish melts it perfectly.
No-Waste Kitchen Ideas
Got leftover cheese near the end of the week? Stir it into scrambled eggs, melt it over a baked potato, or toss it with hot pasta and a splash of pasta water. It also makes an incredible stuffing for chicken breasts.
You can even spread it inside a grilled cheese sandwich alongside your favorite Chinese pepper steak with onions for a seriously indulgent dinner.
Nutritional Information
Per serving (about 1 tablespoon, based on 28 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~65 kcal |
| Total Fat | ~6 g |
| Saturated Fat | ~4 g |
| Cholesterol | ~18 mg |
| Sodium | ~75 mg |
| Carbohydrates | ~0.5 g |
| Protein | ~2 g |
Nutritional values are estimates and may vary based on specific brands used.
Frequently Asked Questions
Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs for the fresh chives and thyme in a pinch. Use about one-third the amount since dried herbs are more concentrated. The flavor won’t be quite as bright, but it’ll still be delicious.
Is this garlic herb Boursin cheese gluten-free?
The cheese itself is naturally gluten-free — all the ingredients are just dairy, herbs, and spices. Just pair it with certified gluten-free crackers or veggies if you’re serving someone with a gluten sensitivity.
Can I make this ahead for a party?
Absolutely — in fact, making it a day or two ahead is encouraged. The longer it chills, the better the flavors develop. Just keep it sealed in the fridge and set it out 15 minutes before guests arrive.
Can I use low-fat cream cheese?
You can, but the texture will be noticeably softer and less rich. Full-fat brick-style cream cheese gives you the best structure and flavor for this creamy cheese spread. Low-fat tends to be wetter and can make the final result a bit loose.
What’s the best way to serve Boursin cheese?
Classic crackers are always a win, but don’t stop there. Sliced baguette, cucumber rounds, celery sticks, and endive leaves all make great vehicles. You can also roll the finished cheese into a log and coat it in extra herbs for a stunning cheese board centerpiece.
Give This Recipe a Try
If you’ve been buying the store version your whole life, this homemade boursin cheese is about to change everything. It’s fresher, more flavorful, and costs a fraction of the price.
Make a batch this weekend, set it out with crackers, and watch it become the first thing to disappear off the table. Trust me on this one.
Loved this recipe? Save it to your Pinterest boards so you always know where to find it, and leave a comment below letting me know how it turned out. Did you try any fun variations? I’d love to hear about it!
Homemade Boursin Cheese
Equipment
- Stand mixer with paddle attachment
- Silicone spatula
- Microplane or garlic press
- Airtight jar or container
Ingredients
Cheese Base
- 8 oz cream cheese brick style, room temperature
- 4 oz goat cheese log style, room temperature
Fat & Aromatics
- 4 tbsp salted butter room temperature
- 1 large clove of garlic grated or put through a garlic press
Fresh Herbs
- 2 tsp fresh chives snipped into tiny pieces
- 1 tsp fresh thyme leaves minced
Dried Herbs & Spices
- 1 tsp dried parsley
- ½ tsp dried tarragon
- ½ tsp dried dill
- ½ tsp granulated onion
Seasoning
- ¼ tsp white pepper
- 1 pinch sea salt or more to taste
Instructions
- Add the cream cheese, softened butter, and grated garlic to the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a silicone spatula. Blend together until smooth and well combined. Do not beat air into the mixture — you want a dense, creamy base, not a fluffy whip.
- Add the goat cheese, all the fresh herbs, dried herbs, and spices to the bowl. Blend again until fully incorporated and no streaks remain. Taste the mixture and adjust any of the flavorings to your liking — add more herbs, extra garlic, or a little more pepper if desired.
- Transfer the cheese into an airtight jar or container. Refrigerate for several hours or overnight to allow the flavors to fully develop. The longer it chills, the better it tastes.
- Remove from the fridge about 15 minutes before serving to allow the cheese to soften to a perfect spreading consistency. Serve with crackers of your choice. Plan to use your homemade Boursin cheese within a week.
