Boursin cheese

Boursin cheese is a creamy and smooth fresh cheese originating from France, characterized by its soft texture and delicately aromatic flavor. It was created in 1957 by François Boursin in Normandy and quickly became popular for its versatility in cooking.

This cheese is typically made from pasteurized cow's milk and is infused with herbs and garlic, which gives it a distinctive and slightly spicy flavor. Its creamy consistency makes it ideal for spreading on breads, crackers, or as an ingredient in sauces, dips, and fillings, adding richness and smoothness to preparations.

Properties: Boursin cheese is a moderate source of protein and calcium, although it is relatively high in fat, so it is recommended to consume it in moderation. Its creamy texture makes it easy to incorporate into both cold and hot recipes, making it an ally for adding creaminess without the need to add cream or butter.

In the Latin American culinary context, although there is no exact synonym for Boursin cheese, it can sometimes be found under terms such as creamy cheese with herbs, flavored spreadable cheese, or simply Boursin-style cheese. It is common to replace it with local creamy cheeses mixed with garlic and herbs to achieve a similar flavor in recipes.