Boursault
Made from pasteurized cow's milk
Country of origin: France
Region: Val-de-Marne
Family: Brie
Type: soft, soft-ripened
Fat content: 75%
Texture: creamy, smooth and spreadable
Rind: bloomy
Colour: yellow
Flavour: buttery, citrusy, nutty, salty
Aroma: earthy
Vegetarian: no
Synonyms: Lucullus, Grand Vatel, Boursault Chèvre, Délice de Saint-Cyr
Originating in the French region of Val-de-Marne, Boursault is a popular triple-cream cheese made from cow's milk. A goat variant of Boursault is available as Boursault Chevre. Alternatively, Boursault is also known as Lucullus. The cheese invented in 1953 by Henri Boursault has a very high-fat content which lends it a melt-in-the-mouth, creamy soft consistency. With fat percent tipping the scales at nearly 75%, the ultra-rich buttery taste and creamy texture of Boursault make it a favourite dessert cheese. The cheese has a thin, bloomy rind due to a coating of light penicillin mould.
Affinage of Boursault takes about two months, with one more month in packaging. As the cheese ages, it acquires a mushroomy and refreshing citrusy taste. The cheese sold in small cylinder-shaped rounds should be consumed within a week of purchase. Try pairing this cheese with grapes or pears and light, fruity wines like Vouvray.

Over 500,000 page views per month, Put your store on our map!
Contact Us
Want to be listed on cheese.com? Here could be your shop!
Contact Us