“What is quite impressive in Boursin is the fat content,” comments Paul Zindy while reading the back of a packet of the spreadable cheese. And for good reason: the nutritional information shows 39 g of fat per 100 g of product. “It’s more than whole crème fraîche, which generally contains 35% fat,” continues the cheese manufacturer, at the head of a production laboratory and a store, La Laiterie de La Chapelle, in Paris. . It's pretty huge. But that’s also what makes this product unique.”
In fact, in his homemade Boursin recipe, it is impossible to reach the fat level of the original product. “We arrive at around 15% fat”. Good news: it makes it a healthier product! But also, as the blind tasting we organized for the video shows, a better product. To delight you too, here is the procedure to follow… It’s super simple.
Ingredients (for a 200 ml pot of homemade Boursin):
235 g of white cheese
65 g of crème fraîche with at least 30% fat
1 sprig of parsley
3-4 sprigs of chives
½ clove of garlic
3 pinches of salt
1 pinch of pepper
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Recipe :
Pour the cheese and crème fraîche into the pot.
Finely slice the herbs and garlic. Add to pot. Add salt and pepper.
Mix. Place in the refrigerator and enjoy 2 hours later.