Recipe by Robertg: Boursin Cheese Hmpffff.............Don't know if I like this or not. Made it to go in a cream sauce, which isn't yet made. It's a few herbs mixed in a ratio of 2:1 cream cheese to butter respectively. Everything I've read says it's a money saver, although I've never seen this particular cheese on any of the stores counters. I could devour an 8 oz brick of cream cheese on a sleeve of Ritz crackers but I don't think I could do it with 4 oz of butter added into the mix. Made the full recipe. Looks like it's about 3 cups in volume or a little under. Maybe it's going to taste better made into the cream sauce ladled over linguine and Swedish meatballs. Or maybe it would be more aromatic using fresh herbs. Complete plate coming up this weekend.
This is a knock-off recipe simulating Boursin cheese. All recipes on the 'net seem to agree on proportions save some of them use fresh herbs.
Personally I find plain Boursin cheese not too spectacular on its own either, Points. It does well as you mentioned with the addition of herbs and the longer it sits in the fridge the better. You might want to add some dry chives or onion flakes to pump it up a bit more if you like. I can buy it here but it is quite expensive in small quantities and I bookmarked this recipe to try. I have made another recipe for this over the years but I want try this one to compare it with. I think it will do very well with linguine and Swedish meatballs and look forward to hearing what you think. Nice pic too!
The Boursin cheese comes in a round container in triangle cut outs. I don't care for it but my daughter LOVES it on crackers. They have different flavors but she likes the garlic one.... it's a very soft cheese type even when cold and you just spread it, mild...