Boursin cheese was first produced in 1957 by Francois Boursin in Normandy, and at one time was produced exclusively in Croisy-sur Eure, France. Creamy, spreadable and aromatic Boursin cheese is one of my favorite cheeses to spread on fresh warm bread hot out of the oven. It comes in a variety of flavors, my favorite being Garlic and Fine Herbs. It is a great addition to a cheese board (albeit it can be a bit messy). Boursin is also a great addition to cream based pastas or dolloped atop a grilled steak a la Hotel Butter.
