Boursin cheese

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Boursin (French pronunciation: [buʁsɛ̃]) is a French brand of soft, fresh Gournay-style cheese made from pasteurized cow’s milk and cream, with herbs mixed in, resulting in a crumbly texture. It is sold as a spreadable cheese. The first Boursin flavour, garlic and fine herbs, was created in 1963 by François Boursin, a cheesemaker from Normandy. Boursin's product was derived from a traditional party dish, fromage frais (French for "fresh cheese"); guests would take their cheese and add herbs for flavour. His recipe was the first flavoured cheese product to be sold nationally in France. Boursin is a so-called "Gournay cheese" invented by Norman cheese maker François Boursin in 1957. It's a soft, creamy, spreadable cow's milk cheese—not dissimilar from mascarpone, goat's milk chèvre, or Brie—that was "inspired by the common French party treat called fromage frais." The original flavor is garlic-and-fines herbes. Chef Ludo Lefevbre recommends the cracked black pepper flavor of Boursin for filling a French omelette. Boursin cheese was first developed in Normandy, and at one time was produced exclusively in Croisy-sur-Eure, by the Boursin company. In 1990, the Boursin name was acquired by Unilever, which sold it to Groupe Bel in November 2007 for €400 million.