As an avid fan of quality cheeses, I adore Boursin and all of its versions. From the traditional garlic flavor to the piquant chili pepper ones, the palette of tastes this type of cheese offers is almost unparalleled.
The only things I don’t like about Boursin cheese are its price tag and the fact that it goes out of stock rapidly. If you can’t find it at your local markets, the chances are you’ll have to order some from Amazon and pay close to $10 per pack.
Even though Boursin cheese comes in a variety of flavors, some people don’t like its base, sharper taste, or simply don’t know how to properly use it in their favorite recipes. If you’re looking for Boursin cheese alternatives, you’ve come to the right place.
What Is Boursin Cheese And What Are Its Characteristics?
Boursin Cheese is almost a century old. It is a soft, creamy Gournay cheese derivative, sporting a texture resembling that of cream cheese. Francoise Boursin, a Normandy cheese maker, created it in 1957, and it wasn’t long before thousands of Europeans fell enamored with it.
Ever since the first flavored Boursin (Garlic and Fine Herbs) was launched, dozens of other tastes came to the markets worldwide. Cranberry Spice was the first US limited edition Boursin, a cheese with a remarkably sharp flavor and softer-than-usual texture.
Taste & Flavor
This cheese comes in so many flavors that you’d have a hard time not finding the one (or several) that you like. Whether it be Shallot & Chive or Caramelized Onion, the exquisite Apple Cinnamon, or the now-discontinued Goat Cheese and Rosemary, there’s a mountain of unique flavors of Boursin cheese to make your tastebuds happy.
Why Search for an Alternative?
Poor availability is its only problem, but there’s no need to fret – there are dozens of Boursin cheese alternatives I’m sure you’ll enjoy. In this article, I’ll guide you through the 10 best kinds of cheese you’ll enjoy cooking, combining with other cheeses, and including in your favorite recipes.
The 10 Best Substitutes for Boursin Cheese
People who love Boursin cheese tend to use these alternatives the most:
- Fromage Frais
- Goat Cheese
- Cream Cheese With Herbs
- Dutch Gouda
- Goat Milk Feta
Fromage Frais: The Cheese that Inspired Boursin Cheese
Fromage Frais means “Fresh Cheese” in French, and it is the type of cheese that Francoise Bourdin used as a base when he created the first batch of Boursin cheese.
In terms of texture and taste, Fromage Frais is the closest thing you can find to the traditional Boursin cheese. Many variants of this dairy product exist, although all of them have significantly less fat than other soft cheeses.
Since Boursin cheeses are usually flavored, you may want to mix your Fromage Frais with other ingredients. Its relatively weak flavor makes it perfectly suitable for blending with other cheeses; I usually mix it with goat’s milk feta, but it works well with nearly all other soft cheeses.
When I’m using Fromage Frais as an alternative to Boursin, I typically use it for stuffing jacket potatoes. For this recipe, all you’ll need is:
- Bake four baking potatoes
- Add two teaspoons of olive oil
- Fill with 200 ml of Fromage Frais cheese
- Optionally, add chopped bacon, sliced spring onions, and grated mozzarella
Soft in texture, sharp in flavor, and extremely resilient to the tooth of time, goat cheese is a great substitute for Boursin. It is easy to spread on meat, bread, and other hard-textured ingredients.
I must admit that I couldn’t stomach goat’s cheese when I was a child (and accustomed to milk-based products), but as my tastes developed, the savory aroma and strong flavor of goat cheese became a standard.
For beginner chefs, I have a straightforward recipe where goat’s cheese may be just as effective as Boursin, and that’s the traditional French Omelette:
- Blend two large eggs with two tablespoons of milk and stir
- Season with traditional spices
- Add a tablespoon of unsalted butter
- Cook for 5 minutes
- Serve the omelet with two slices of goat cheese
Have you ever wondered if you can preserve goat cheese in the freezer? If so, read our guide about freezing goat cheese.
As opposed to Boursin, Roquefort is firm and crumbly, but its sharp taste makes it appealing to enjoyers of strong-flavored cheese. What makes Roquefort special is that all products of this type must be aged in Roquefort-sur-Soulzon, or the Combalou caves. Regardless of where you’re buying it, you can rest assured you’ll get your money’s worth.
Just like Boursin cheese, Roquefort sits perfectly with candied walnuts and figs. I prefer eating Roquefort cheese raw alongside a vegan salad as the main dish, although I also love grating it atop homemade pasta:
- Boil 400g of penne pasta
- Melt 25g of butter
- Add a single thinly sliced onion
- Crush a clove of fresh garlic
- Add a single tablespoon of chopped sage
- Sprinkle with a handful of chopped walnuts
- Grate 25g of Roquefort as you stir
When in doubt about which cheese type to use with nearly any dish, you can always rely on the neutrality of cream cheese. Soft and often bland-tasting, cream cheese can be combined with any type and number of ingredients while you’re pursuing your favorite kind of Boursin cheese flavor.
I love glazing spiced meatballs with cream cheese, mainly because doing so with Boursin cheese would be wasteful. As for the recipe, follow these steps:
- Form eight meatballs from approximately one pound of ground beef
- Add half a teacup of breadcrumbs and ¼ cup of milk to the mix
- Sprinkle with half a teaspoon of salt and pepper
- Chop a small onion and sprinkle the meatballs
- Bake the meatballs at 160 F for around 18-20 minutes
- Use cream cheese as a dip or pour it over the meatballs
The second-best blue cheese you can find in most delis is Gorgonzola. With an earthy aroma and a remarkably salty taste, its flavor isn’t too close to what you’ll get with Boursin cheese. It is, however, a good alternative because of its hybrid creamy-crumbly texture that allows you to serve it in virtually any dish.
Gorgonzola comes in many flavor forms. From mild and sweet to ultra-sour with a heavy aftertaste, there’s a range of different kinds you can find and use in meals and salads you originally wanted to serve or top with Boursin cheese.
This cheese cooks extremely well and it is one of my favorite melted pizza toppings. The dish you can’t go wrong with when opting for Gorgonzola as your Boursin alternative is bruschetta. Regardless of the texture of your Gorgonzola cheese, it will perfectly fit as a spread or topping used on baked, seasoned bread. My favorite bruschetta Gorgonzola recipe includes:
- Preheat your oven to 400 F
- Spread sliced baguette pieces on a cooking sheet
- Bake until baguettes are crisp for roughly five minutes
- Grate Gorgonzola on baguettes while they’re smoking hot
Dutch Gouda is firm, sweet, and salty. It may not be a good match for complex gourmet delicacies, but it’s a good Boursin alternative for meat-oriented dishes, especially burgers.
It cooks and melts outstandingly well but it is high in fat, so consider blending it with lighter ingredients, such as:
Tiny, semi-soft balls of mozzarella are called Bocconcini, and you’d be surprised how effective they are as a Boursin alternative in vegetarian salads.
Typically made of mild cheeses, Bocconcini is great when a neutral-flavored topping is needed. My favorite salad with this type of cheese can be made in these simple steps:
- Put a pound of Bocconcini, eight sliced cherry tomatoes, half a cup of green pepper, half a cup of endive leaves, and half a cup of chopped arugula in a salad bowl
- Sprinkle with olive oil or lemon juice
- Toss or mix the ingredients by hand
- Optionally season with desired spices
Goat Milk Feta
Rich in calcium and relatively easy to jump into for those unfamiliar with goat’s milk cheeses, Goat Feta is a good option when Boursin isn’t available.
Sadly, it isn’t the cheapest option, so you may want to use it on special occasions. Since it has a very strong, sharp flavor, it’s best served with fruits, veggies, and herbs, such as:
Neufchâtel comes from Normandy, just like Boursin, and it’s even older than its many-flavored cousin. It is great for people who want a high-end substitute for Boursin or cream cheese.
Since Neufchâtel tends to be even pricier than Boursin cheese, it’s ideally served as a separate dish next to rich salads and homemade meat.
You may also be interested in exploring other substitutes to Neufchâtel.
Brie is exceptionally soft and creamy; its mild taste and texture enable it to blend with any choice of ingredients and dishes, plus it can be used as a topping when melted or as a fill.
It sits perfectly well with any sweet fruit, such as plums, figs, peaches, or apricots.
FAQs about Boursin Cheese Substitute
Is Alouette Cheese Same As Boursin?
No, Alouette is a long-running producer and seller of various cheese products specializing in Brie cheeses.
What to Serve With Boursin Cheese?
Boursin tastes best when served with baked baguettes or bruschetta. Since it comes in many flavors, you can experiment with various dishes; Red Chilli Pepper Boursin, for example, is perfect for pasta.
What Does Boursin Cheese Go With?
Boursin cheese can be combined with any ingredients, but its unique aroma and taste go best with fruit and vegetable salads. It bakes great too, meaning that it’s great with chicken and beef.
What animal milk is Boursin made from?
Boursin cheese is traditionally made of cow’s milk.
Why is it Called Boursin?
Boursin cheese is named after its inventor, Francoise Bourdin.
Is Boursin Cheese Like Philadelphia?
Although both Boursin and Philadelphia cheeses come in several (somewhat) similar flavors, Boursin’s taste and aroma are considerably stronger. Philadelphia cheese is far more spreadable, though.
Can You Freeze Boursin Cheese?
Yes, you can freeze Boursin cheese. If prepared carefully it will usually keep in the freezer for about 6 months.
Boursin cheese is the ingredient of choice for many gourmet meals, a standalone dish that you can serve whenever a bottle of quality wine has been opened, and an excellent topping for both meat and vegan-based delicacies. If you can’t find or afford it, there are dozens of options available as substitutes, but these ten are, in my humble opinion, the best.