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01/17/2019

~ Du Pain, du Vin, du Cinq Boursin Cheese Recipes ~

6a0120a8551282970b022ad3d2399a200bBoursin cheese has been the star of KE the past ten days, and, it has enjoyed a delicious run. While some might question, or find themselves bored with, my little foray into Boursin (a most delicious form of French cheesefeed), there is always a reason behind one of my obsessions.  In the case of the plethora of Boursin recipes, there are three reasons.  #1.  When someone asks, I always answer, and, I did --  with my recipe for Boursin mashed potatoes.  #2.  In our food world, food is expensive -- if I'm going to recommend purchasing a special or pricey ingredient, I'm going to provide a variety of ways to use it.  #3. In my food world, every recipe has a story, and every ingredient does too, and, the history of Boursin cheese is quite interesting.  Read on:

Boursin is classified as a French "specialty" cheese.  This soft, spreadable cow's milk cheese has a creamy, buttery texture and a full flavor, similar to cream cheese.  Boursin was the creation of François Boursin in 1957, in Normandy.  It was "his take" on the French tradition of serving cheese with an assortment of minced, fresh herbs, which guests sprinkled atop the cheese to suit their own palate. When purchasing Boursin, if the package does not say "all natural Gournay cheese", it is not authentic Boursin.  "Gournay" is the word François Boursin picked (naming it after the town he grew up in) when he was required to declare its origin to customs officials.  

The Boursin brand was first advertised on television in France using the slogan, "Du pain, du vin, du Boursin", meaning, "some bread, some wine, some Boursin".

~ Buttery-Rich and Cream-Cheesy Copycat Boursin ~

IMG_7362~ Mushrooms Stuffed w/Garlic & Fine Herbs Boursin ~

IMG_9836~ Herbaceous Caramelized-Onion & Boursin Burgers ~

IMG_7487~ Easy Boursin Sauce for Pasta, Seafood & Veggies ~

IMG_7567~ Buttery-Rich & Boursin-Cheesy Whipped Potatoes ~

IMG_7290"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos Courtesy of Melanie's Kitchen/Copyright 2019)

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