Name: DIY Boursin-Style Cheese
Total time: 25 min
Yield: Makes 1 cup
Ingredients: 8 ounces ⅓ less fat cream cheese (neufchatel), cut into 8 pieces; 4 tablespoons unsalted butter, cut into 8 pieces and softened; ¼ cup grated Parmesan cheese; ½ teaspoon granulated garlic; ¼ teaspoon white pepper; ¼ teaspoon table salt; 1 tablespoon minced fresh parsley; 1 tablespoon minced fresh chives

Why This Recipe Works

We use low-fat cream cheese as our base because it has a smoother texture than the full-fat cheese, especially when heated. Instead of the dried herbs in commercial Boursin, which we found dusty-tasting, we use fresh chives and parsley. Butter creates a rich mouthfeel and also helps the mixture develop a more crumbly texture in the fridge, akin to the consistency of the original spread. Parmesan cheese adds sharpness and distinct cheesy flavors.

Before You Begin

Look for low-fat cream cheese (also sold as neufchatel) with one-third less fat than its full-fat counterpart.

Instructions

Process 8 ounces cream cheese, cut into 8 pieces; 4 tablespoons butter, cut into 8 pieces and softened; ¼ cup grated Parmesan; ½ teaspoon granulated garlic; ¼ teaspoon pepper; and ¼ teaspoon salt in food processor until smooth, about 30 seconds, scraping down sides of bowl with silicone spatula as needed.

Transfer cream cheese mixture to serving bowl and fold in 1 tablespoon minced parsley and 1 tablespoon minced chives until incorporated. Serve. (Cheese can be refrigerated for up to 3 days. As it chills, cheese will develop a slightly crumbly consistency, similar to original product.)