Boursin

Region Milk Type Normandie Cow Uncooked, unpressed, fresh Fat Grade Affinage 60% AOC no affinage

 

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About Boursin: Chefs around the world use Boursin as a ingredient in numerous dishes from appetizers to entrees. Boursin is beautifully packaged.

Boursin making: This triple-cream cheese is made with cow's milk, cream and flavored with herbs, garlic or pepper. Boursin does not need any affinage.

Tasting Boursin: Boursin is a rich and creamy cheese, full of flavors.

Tasting advice: Boursin is the perfect match with a baguette. It goes also very well with almost any bread. Boursin adds flavor to many products such as meat, seafood, fruits, vegetables. You can use it in mashed potato or in sandwiches instead of butter, or even in tomato soup instead of sour cream.

Boursin and wine: Dry white wine or fruity red wine such as Beaujolais (French Wine Guide)

More French Cheeses: Epoisses, Livarot