Made from pasteurized cow's milk
Country of origin: France
Type: soft, soft-ripened
Fat content: 75%
Texture: creamy, smooth and spreadable
Flavour: buttery, citrusy, nutty, salty
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.