Now, there are 100’s more herbs I could tell you about, but I’d rather just share a recipe with you that, in my opinion, is the best possible use for all of them: Homemade Boursin Cheese!
Boursin cheese comes from the French custom of fromage frais “fresh cheese.” Guests would actually add their own herbs as they saw fit. This strikes me as very appropriate, as this cheese lends itself beautifully to customization. Whether you’re serving this on crackers, stuffing it in chicken, or using it to make my version of a French omelette it will make anyone happy.
This freezes perfectly, and is an excellent use for homegrown herbs. You can make some with fresh herbs, and some with dried, form it into logs, freeze and have it ready to go when needed.
This is highly customizable to whatever herb combination you like. You can also use whatever soft cheese you like; cream cheese, goat, or my personal favorite, fromage blanc from the Vermont Shepherding company.
Homemade Boursin Cheese
*All measurements are for fresh herbs, reduce by half if using dried.
- 8oz. Soft cheese
- ½ cup heavy cream
- ½-1tsp. Garlic powder
- ½ tsp white pepper
- ½ tsp fine pink salt
- 2 tsp. Chives, mined
- 2 tsp. Parsley, minced
- 1 tsp. Basil, minced
- 1 tsp. Dill, minced
- 1 tsp. Thyme leaves, minced
- Add all ingredients to a stand mixer fitted with a paddle attachment. Beat on high speed for about 1 minute. You can also mix these by hand in a large bowl with a sturdy whisk.
- Using a rubber spatula, put the mixture on a large piece of parchment paper. Form into a log and wrap. Place in the fridge and use within a week, or freeze for up to 6 months, cutting large chunks off as needed to thaw.