Homemade Boursin Cheese

ByKate Freebairn Modified: December 9, 2025

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If you love the creamy herb and garlic flavor of Boursin cheese, you’re going to love this easy homemade version. And if you’ve never tried the famous French soft cheese spread before, you’re in for a treat! Fantastic on everything from toasted sourdough to homemade crackers, this rich and delicious cheese has become our new family favorite.

Why You’ll Love This Recipe

Addictively good - I spent a while tinkering with the herb and garlic amounts here, and knew I had it right when I couldn’t stop eating it! You may find your family members fighting you to get a spoonful of this indulgently creamy cheese straight out of the food processor.

Tastes gourmet but budget friendly - You know I love fresh herbs, but this homemade version actually works better with the dried herbs. Dried chives, basil, and parsley pack a punch but are still super economical.

Use up pantry ingredients - This flavorful Boursin is a great way to use up the dried herbs you might already have in your pantry. Some versions ask for six different dried herbs, but I think you can nail the flavor without using less common herbs like marjoram. I love a recipe that doesn’t require a special trip to the shops!

Ingredients

Cream cheese - I recommend using full-fat for the best flavor.
Butter - I always use salted butter, but you can use unsalted if that’s what you have. Just make sure to season at the end to get the right flavor balance.
Fresh garlic - I use a small garlic clove so it doesn’t overpower the cheese.
Dried chives
Dried parsley
Dried basil
Garlic powder - I think the combination of a bit of fresh garlic and a bit of garlic powder hits the sweet spot, but if you don’t have any you could add a touch more fresh garlic.
Onion powder or onion granules - adding onion powder gives the homemade version a really fantastic savory flavor, but if you don’t have any, you can substitute more garlic powder.
White pepper - this is apparently one of the secret ingredients in the real Boursin, but if you don’t have any, put in a big pinch of freshly ground black pepper instead.
Squeeze of lemon - I recommend fresh lemon juice to brighten things up.
Salt - to make the cheese really pop with flavor! And you know how much I LOVE salt!

How To Make Boursin Cheese At Home

Once you gather all the ingredients, this recipe is so simple. When you see how easy it is, you’ll be adding homemade Boursin into your regular rotation!

Put the cream cheese, butter, garlic clove, chives, parsley, basil, garlic powder, onion powder, and white pepper to the bowl of a food processor. Squeeze in the lemon juice and puree the mixture on high speed.

You’ll probably need to stop the food processor a few times to scrape down the sides. Use a spatula to make sure all the mixture gets incorporated and whips up to a nice and fluffy texture. Once the homemade Boursin is fully combined and pretty smooth with no big lumps, give it a taste. I add a bit of salt at this point to really bring out the herb and garlic flavors, then whip it again on high speed for a few seconds to make sure the salt gets evenly distributed.

Once you’re happy with the flavor, use a spatula to transfer the homemade Boursin to an airtight container and store in the refrigerator.

Kate's Recipe Tips

The Boursin will whip up to a better texture quickly if you wait until the cream cheese and butter are softened, so I like to take them both out of the fridge about an hour beforehand.
If you want to mimic the shape of a store-bought Boursin, you can line a ramekin or 1-cup measure with plastic wrap, then press the finished cheese into the container. Refrigerate for an hour or so, then turn it out onto a plate and it looks just like the real thing. I just put it in a bowl though, so you can easily scoop it and eat it right away!
Once the Boursin has been put in the refrigerator it can be eaten straight from the fridge, but I like to let it warm up at room temperature a bit so it’s less crumbly and the flavors really pop.

How to Serve Boursin Cheese

My family has been eating this homemade Boursin spread straight onto toasted sourdough, but there are tons of other ways to enjoy this lovely cheese.

It’s fantastic served with just about any sourdough crackers, especially the sourdough lavosh pictured here and these sourdough crostini.

For a real gourmet treat, you could use homemade Boursin in place of the Brie in these sourdough brie cranberry puff pastry tarts. Or just spread it straight onto sourdough puff pastry!

Homemade Boursin and these sourdough dinner rolls would disappear off my table within seconds.

A dollop of Boursin on a homemade sourdough whole wheat pizza crust adds an incredible pop of flavor!

How To Store and Freeze

Homemade Boursin will last in the fridge in an airtight container for about two weeks. You can freeze this Boursin cheese, but keep in mind the texture may change a bit. If the texture is a bit off when you defrost it, let it come to room temperature and re-whip it in the food processor to fluff it back up.

Frequently Asked Questions

Can I make the Boursin with a hand mixer or in a stand mixer?

Yes, but you’ll need to mince the garlic first and it’ll be even more important for the cream cheese and butter to be soft.

What if I don’t have all the same dried herbs?

I personally love this combination of herbs and seasonings, but if you don’t have the exact same ones you can still make a delicious herb and garlic spread. Dried dill, thyme, and marjoram are all options that could work.

Where does Boursin cheese actually originate?

Boursin cheese originated from Croisy-sur-Eure in France in 1957. It gained popularity with the French public and is now known world wide as a delicious herb and garlic flavored cream cheese.