Boursin is a creamy, spreadable brand of Gournay cheese invented by Francois Boursin in 1957. When it was first developed in Normandy, Boursin named it after his small hometown of Gournay and limited the production to Croisy-sur-Eure in France. After the acquisition of the company by Groupe Bel, production started in United States for North American distribution. Even though Boursin is available today in more than 30 countries, it has achieved maximum popularity in France.

Boursin is a fresh cream and soft cheese, flavored with herbs and spices. Although, it is just an herb-flavored French cream cheese that can be easily imitated, only Boursin with its buttery flavor and slightly crumbly texture can be labeled as an “All natural Gournay cheese”.

Today, the cheese is available in various flavors whose availability varies from country to country. In most cases, Boursin is spiced up with herbs like tomato, onion, chive, fig, nuts, garlic, pepper, shallot, cranberry, fine herbs & cinnamon. A favorite member from the Boursin family is a low fat version with only 21% fat and is flavored with garlic & herbs.

Add the original Boursin cheese to salads, pasta or serve it as a typical appetizer. It can be spread on crackers and bread or used on raw vegetables such as carrots, celery and peppers. Also, the cheese melts well to create a smooth sauce for pasta and chicken. This cheese is a favorite brand amongst top chefs. Confidently pair, dry white wine or fruity red wine such as Beaujolais with Boursin.

• Made from cow's milk
• Country of origin: France
• Region: Croisy-sur-Eure
• Synonyms: Gournay cheese
• Type: soft, processed
• Fat content: 60%
• Texture: creamy, crumbly and spreadable
• Rind: rindless
• Color: white

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Other French cheeses:

• hard cheeses: Ardi Gasna, Cantal, Crayeux de Roncq, Crottin de Chavignol, Etorki, Fourme de Montbrison, Fromage a Raclette, Laguiole, Lou Palou, Salers, Sancerre, Tomme Brulee
• semi-hard cheeses: Abbaye de Belloc, Abondance, Babybel, Brebis du Lavort, Cantal, Esbareich, Filetta, Fresh Truffles, Matocq, Mimolette (Boule de Lille), Pas de l'Escalette, Petit Pardou, Tomme de Romans, Tourmalet, Trappe (Veritable), Trou du Cru
• semi-soft cheeses: Abbaye de Citeaux, Abbaye du Mont des Cats, Aisy Cendre, Ambert, Ami du Chambertin, Aromes au Gene de Marc, Bleu Des Causses, Brie de Melun, Brillat-Savarin, Brin, ... show all ... , Brin d'Amour, Calenzana, Chabichou du Poitou, Charolais, Dauphin, Fleur du Maquis, Fresh Truffles, Fromage de Montagne de Savoie, Langres, La Vache Qui Rit, Le Brin, Le Fium Orbo, Livarot, Mamirolle, Maroilles, Mont D'or Lyonnais, Morbier, Morbier Cru de Montagne, Murol, Neufchatel, Ossau Fermier, Pave d'Auge, Port-Salut, Reblochon, Rocamadour, Rollot, Roquefort, Sainte Maure, Saint-Nectaire, Saint-Paulin, Sourire Lozerien, Tamie, Tomme de Chevre, Tommes
• soft cheeses: Affidelice au Chablis, Anneau du Vic-Bilh, Baguette Laonnaise, Banon, Bleu de Laqueuille, Bougon, Boule Du Roves, Boursault, Bouyssou, Brebis du Puyfaucon, ... show all ... , Bresse Bleu, Brie, Brie au poivre (Brie with pepper), Brie de Meaux, Briquette de Brebis, Briquette du Forez, Brousse du Rove, Buchette d'Anjou, Butte, Cabecou, Cachaille, Camembert, Camembert de Normandie, Caprice des Dieux, Carre de l'Est, Cathelain, Cendre d'Olivet, Chabichou du Poitou, Chabis de Gatine, Chaource, Chevrotin des Aravis, Civray, Coeur de Camembert au Calvados, Coeur de Chevre, Coulommiers, Crottin du Chavignol, Cure Nantais, Delice des Fiouves, Dreux a la Feuille, Epoisses de Bourgogne, Explorateur, Figue, Fin-de-Siecle, Fondant de Brebis, Fontainebleau, Fougerus, Fourme de Haute Loire, Fresh Truffles, Frinault, Fromage Corse, Galette du Paludier, Galette Lyonnaise, Gastanberra, Grand Vatel, Grataron d' Areches, Gratte-Paille, Greuilh, Gris de Lille, Guerbigny, Laruns, La Taupiniere, L'Aveyronnais, L'Ecir de l'Aubrac, Le Lacandou, Lingot Saint Bousquet d'Orb, Lou Pevre, Lyonnais, Macconais, Margotin, Mothais a la Feuille, Munster, Nantais, Niolo, Olivet au Foin, Olivet Bleu, Olivet Cendre, Palet de Babligny, Pate de Fromage, Patefine Fort, Pave de Chirac, Pelardon des Cevennes, Pelardon des Corbieres, Perail de Brebis, Picodon de Chevre, Pithtiviers au Foin, Poivre d'Ane, Pont l'Eveque, Pouligny-Saint-Pierre, Pourly, P'tit Berrichon, Pyramide, Quatre-Vents, Quercy Petit, Regal de la Dombes, Rigotte, Romans Part Dieu, Rouleau De Beaulieu, Rustinu, Saint Agur, Saint-Marcellin, Selles sur Cher, Soumaintrain, Taupiniere, Tomme des Chouans, Tommes, Touree de L'Aubier, Valencay, Venaco, Vendomois, Vieux Corse, Vignotte
• fresh soft cheeses: Autun, Boulette d'Avesnes, Brocciu, Fromage Frais, Le Roule, Mascares, Pave d'Affinois, Petit-Suisse, Roule