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French Cheese Guide


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Cheese-France, french cheese guide

Cow's milk:
Aisy Cendré
Beaufort
Bleu d'Auvergne
Boursin
Brie de Meaux
Camembert
Cantal
Chaource
Comté
Coulommiers
Epoisses
Fourme d'Ambert
Langres
Livarot
Munster
Pont l'Eveque
Reblochon
Saint Marcellin
Saint Nectaire
Tomme de Savoie

Goat's milk:
Brocciu
Banon

Chabichou du Poitou
Chevre

Crottin de Chavignol
Valencay

Ewe's milk:
Brocciu
Ossau-Iraty
Roquefort

 
Other sites:
French Wine Guide
Cuisine-France

© Cheese-France 2014

 

 

cheese france french cheese guide

Boursin

boursin cheese  
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

 

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French Cheeses

 

Assortment of four French cheeses: Epoisses, Chèvre, Chaource and Gruyère de Comté.

 

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