Boursin Cheese

Name: Boursin Cheese
Cuisine: American
Ingredients: 16 oz. Cream Cheese (Room Temperature); 4-8 oz. Salted Butter (Room Temperature); 4 Cloves Garlic (Minced Small or Grated); 1/4 Cup Freshly Grated Parmesan; 1/4 Cup Fresh Parsley Chopped; 1 tsp Dried Dill Weed; 1/2 tsp Dried Marjoram; 1/2 tsp Chives; 1/2 tsp Dried Basil; 1/2 tsp Dried Thyme Leaves; 1/2 tsp Black Pepper

Jenny Lynn @PattonIsGod

Cincinnati, Ohio

Boursin Cheese

Jenny Lynn @PattonIsGod

Saved

Ingredients

16 oz.Cream Cheese (Room Temperature)
4-8 oz.Salted Butter (Room Temperature)
4 ClovesGarlic (Minced Small or Grated)
1/4 CupFreshly Grated Parmesan
1/4 CupFresh Parsley Chopped
1 tspDried Dill Weed
1/2 tspDried Marjoram
1/2 tspChives
1/2 tspDried Basil
1/2 tspDried Thyme Leaves
1/2 tspBlack Pepper

Saved

Steps

1

In a Mixing Bowl, Stir room temperature Cream Cheese and Butter, until thoroughly combined. Use less or more butter, depending on how soft you like your Boursin. The more you use, the softer it will be. You can also use a food processor, if you prefer.
2

Add all other ingredients, and stir to combine thoroughly.
3

Pack Cheese down into a small bowl or container that just fits the entire amount of Cheese. I use a piece of parchment down in the bowl, so that I can easily remove the mold. Cover and Refrigerate.
4

When ready to serve, turn bowl over on a serving plate. Lift bowl off, and peel parchment off Cheese mold. Allow to come to room temperature again, and enjoy. I really love this on Flax Crackers!