I used to buy an herbed cheese called Boursin. It’s good. It’s got great herby flavor, and is nice and spreadable on crackers. It also mixes well with other cheeses.
Back when I catered, Boursin was prohibitively expensive to include in a cheese platter, being that I had to buy retail. So once when I wanted something similar for a catering gig, I got the idea to duplicate it, with great results.
I can’t tell you how much less expensive it is to make your own “Boursin” because I’ve never calculated it, but even more important than the economic aspect, the taste and texture are so much improved.
I wrote down a recipe of what I did once, just so I could share it with my daughters, but the truth is, you really don’t need a recipe. It has a cream cheese base, but you can also add feta or…
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