Good Monday. Welcome to my new followers. Thank you for following and thanks to all who take the time out of their busy lives to read my posts. I hope that what you find here is useful.
Later this week I will be posting a recipe which uses Boursin Cheese. So today I thought I would post a recipe for homemade Boursin Cheese. You can, of course, purchase this at the grocery store; but homemade is fresher and is less expensive.
If you grow your own herbs, I would highly recommend using them in this recipe. Just double the amounts given. I, myself, can barely grow my perpetual onions.
This is a compilation of several recipes, and I have adjusted the seasonings to fit my tastes.
I don’t make this often since having it around causes fights between my mouth and hand. You know the one, I am walking by the fridge, and mouth says, “Let’s have some of that cheese.” Hand says “No, we don’t need it.” Mouth say, “Yes, we do.” Hand says, “No, we don’t.” On it goes until one or the other wins. Most of the time that is the mouth, and the cheese is soon gone.
Boursin Cheese
1 (8 oz.) cream cheese, softened (may use low fat)
2 oz. (1.2 stick) butter, softened
2 T. grated parmesan cheese (the real stuff)
1 large clove garlic, minced
1 t. dried dill weed, crushed
1/4 t. dried marjoram
1/4 t. dried basil
1/4 t. dried chives
1/4 t. freshly ground black pepper
1/8 t. dried thyme, crushed
1 T. dried parsley
Place cream cheese and butter in a mixing bowl. Add minced garlic and parmesan cheese. Mix well. Add remaining ingredients and mix until well blended. Pack into an airtight container and refrigerate several hours before using. Makes 1 1/2 cups. Keeps about a week. This is good with crackers and also apple slices.
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Later this week I will be posting a recipe which uses Boursin Cheese. So today I thought I would post a recipe for homemade Boursin Cheese. You can, of course, purchase this at the grocery store; but homemade is fresher and is less expensive.
If you grow your own herbs, I would highly recommend using them in this recipe. Just double the amounts given. I, myself, can barely grow my perpetual onions.
This is a compilation of several recipes, and I have adjusted the seasonings to fit my tastes.
I don’t make this often since having it around causes fights between my mouth and hand. You know the one, I am walking by the fridge, and mouth says, “Let’s have some of that cheese.” Hand says “No, we don’t need it.” Mouth say, “Yes, we do.” Hand says, “No, we don’t.” On it goes until one or the other wins. Most of the time that is the mouth, and the cheese is soon gone.
Boursin Cheese
1 (8 oz.) cream cheese, softened (may use low fat)
2 oz. (1.2 stick) butter, softened
2 T. grated parmesan cheese (the real stuff)
1 large clove garlic, minced
1 t. dried dill weed, crushed
1/4 t. dried marjoram
1/4 t. dried basil
1/4 t. dried chives
1/4 t. freshly ground black pepper
1/8 t. dried thyme, crushed
1 T. dried parsley
Place cream cheese and butter in a mixing bowl. Add minced garlic and parmesan cheese. Mix well. Add remaining ingredients and mix until well blended. Pack into an airtight container and refrigerate several hours before using. Makes 1 1/2 cups. Keeps about a week. This is good with crackers and also apple slices.
