Boursin is a cheese we almost always have in the house in summer. We love to eat it in the garden with fresh baked baguette and veg. You get Boursin over here in germany in every market. Great if you fill chicken breast with it or puffpastry. Just lovely. Glad you liked it. Sad to see this series end. Loved it. thank you so much for sharing with us.
Man, oh man, I have I ever enjoyed this series! Great job! I hope you enjoyed it to the point that it made all the content creation worthwhile. I've certainly enjoyed the videos. Thank you!
I really enjoyed the challenge, it has really intensified my curiosity on different cheeses. I intend to become much more daring and exploring from now on! Thank you!
Echoing all of the appreciation of this series. My family are constantly trying new cheeses as we find them so we feel like we are right there alongside you. Would love to see this continue if not on a daily basis. Thanks!
This is one of my favorite types of cheese to get. They have this black pepper flavored one that I like to spread on my veggie sandwiches and it's so good. It adds a nice flavor
thanks for the cheese a day challenge! was very fun to watch every morning and see the different cheeses. I have a whole bunch I'll have to check out and try sometime now!
Gav, this Cheese-A-Day Challenge was GREAT! Albeit not without it's pitfalls. Like expense and time commitments. But I for one am grateful that you and Kim undertook this Challenge! Great Series, I do hope to see more like it in the future. ;)
For me, it's more like a mixture of very fresh butter or white cream, some curd and maybe some "fromage blanc" or faisselle, and with some garlic and chiseled herbs, called in french "fines herbes", which are parsley, chives, chervil and sometimes tarragon and eventually burnet. In my region of origin, Picardy (just north of Normandy), in the mid 20th century, almost each family had his own recipe of such cheese, simply named "garlic and herb cheese", « fromage ail et fines herbes ». There are many other variants, like with pepper, that can of course also be found as boursins (don't if they are imported in Australia). The Fromagerie Bell is an old cheese-making company, well known for Bonbel cheese and the small "Babybel"'s, and the more than famous "La vache qui rit", aka "the laughing cow". Many thanks for this enjoyful series. If you ever come to France, in Paris, there are a bunch of cheese restaurants. The most famous was, sadly yes "was", Androuet, with his "only cheese menu", in something like 8 to 10 services, in fact 8 to 10 plateaux, each made with a specific type of cheeses, from which you chose a few bits, ordered in strength. Androuet was primarly and IS still a cheesemonger, a respected specific workmanship in France. When I was dwelling ni Paris, I knew a few good other cheese restaurants ; since I still go there from time to time, I'll look at this question. If you ever come to France, please, send me a message, so that I'll try to organize some visits of cheese farms, cheese making companies and cheesemongers for you, evnetualy accompanying you if I am available :-). Best regards !
The one cheese I've actually eaten before in the entire challenge! It was yummy. I really enjoyed this challenge!! Hope you continue to do cheese reviews though. So much fun.
I've always loved Boursin cheese. If you ever want to make some rich, creamy garlic mashed potatoes, just mix some Boursin into your mashed potatoes while they're still hot. Delicious! Love your videos, Gavin. Keep it up!
that looked liek quite a nice cheese, and a great place to wrap up the actual challenge, I'm sure it was quite grueling to meet the challenge. I still think you should try a cheese a week taste test video, that would keep you exploring the many cheeses out there that are worth trying. Though I will be happy to see the return of the making and tasting of your own cheese as well. Great job on this series.
One of my favorite cheese, can eat a whole one in an evening. Now that I'm living abroad I need to order it from France to the other side of the planet :(
They sell that in America but people don't buy it a lot so the price fluctuates between $7 and $3 when it's on discount because it's been on the shelf too long. It's good and it will come in a variety three pack, I prefer the garlic and herb, it's delicious in mashed potatoes.
This must've been a lot of work and I think I can speak for all your curd nerds when I say, well done! Did any of these inspire you to try and make it yourself?
Certainly sad that this Cheese A Day is coming to an end. Great series, Gav!
Boursin is a cheese we almost always have in the house in summer. We love to eat it in the garden with fresh baked baguette and veg. You get Boursin over here in germany in every market. Great if you fill chicken breast with it or puffpastry. Just lovely. Glad you liked it. Sad to see this series end. Loved it. thank you so much for sharing with us.
Thanks for the suggestion about putting it into puff pastry - I will make it as a savory type appetizer for Thanksgiving.
Hey, good ideas! Thank you! We love Boursin in our house, too. Definitely worth trying to make seeing how simple it is.
Try stirring Boursin in with your scrambled eggs. Heaven!
Man, oh man, I have I ever enjoyed this series! Great job! I hope you enjoyed it to the point that it made all the content creation worthwhile. I've certainly enjoyed the videos. Thank you!
I really enjoyed the challenge, it has really intensified my curiosity on different cheeses. I intend to become much more daring and exploring from now on! Thank you!
Really have enjoyed the "Cheese a day" vids.
Echoing all of the appreciation of this series. My family are constantly trying new cheeses as we find them so we feel like we are right there alongside you. Would love to see this continue if not on a daily basis. Thanks!
This is one of my favorite types of cheese to get. They have this black pepper flavored one that I like to spread on my veggie sandwiches and it's so good. It adds a nice flavor
I'm going to miss this series so much!!!
Thank you for a fun month! And I've enjoyed it all! The Boursin sounds great too.
Boursin is delicious. I bet after you tasted it your mind was working out how you could replicate that. Thanks for the great month of cheeses, Gav!
thanks for the cheese a day challenge! was very fun to watch every morning and see the different cheeses. I have a whole bunch I'll have to check out and try sometime now!
Really enjoyed the series. Hope you will do other series in the future!
Thanks for all the videos! It’s been a pleasure to watch them all!
Gav, this Cheese-A-Day Challenge was GREAT! Albeit not without it's pitfalls. Like expense and time commitments. But I for one am grateful that you and Kim undertook this Challenge! Great Series, I do hope to see more like it in the future. ;)
You are such a lovely human Gav! Loved the series! Can't wait for the final wrap up vid!
You made it. 👍👏👏👏 Thanks. 🤠
For me, it's more like a mixture of very fresh butter or white cream, some curd and maybe some "fromage blanc" or faisselle, and with some garlic and chiseled herbs, called in french "fines herbes", which are parsley, chives, chervil and sometimes tarragon and eventually burnet. In my region of origin, Picardy (just north of Normandy), in the mid 20th century, almost each family had his own recipe of such cheese, simply named "garlic and herb cheese", « fromage ail et fines herbes ». There are many other variants, like with pepper, that can of course also be found as boursins (don't if they are imported in Australia).
The Fromagerie Bell is an old cheese-making company, well known for Bonbel cheese and the small "Babybel"'s, and the more than famous "La vache qui rit", aka "the laughing cow".
Many thanks for this enjoyful series.
If you ever come to France, in Paris, there are a bunch of cheese restaurants. The most famous was, sadly yes "was", Androuet, with his "only cheese menu", in something like 8 to 10 services, in fact 8 to 10 plateaux, each made with a specific type of cheeses, from which you chose a few bits, ordered in strength. Androuet was primarly and IS still a cheesemonger, a respected specific workmanship in France. When I was dwelling ni Paris, I knew a few good other cheese restaurants ; since I still go there from time to time, I'll look at this question.
If you ever come to France, please, send me a message, so that I'll try to organize some visits of cheese farms, cheese making companies and cheesemongers for you, evnetualy accompanying you if I am available :-).
Best regards !
Sad to see it go! Was really neat to watch them all, thank you Gavin!
The one cheese I've actually eaten before in the entire challenge! It was yummy. I really enjoyed this challenge!! Hope you continue to do cheese reviews though. So much fun.
Accidentally bought it at the store today, was pleasantly surprised and had to see what other people thought of it. Great video
Glad you liked it!
Thank you Gavin for this series! Looking forward to what you do next, besides your great cheese making videos.
I absolutely love Boursin!!
I've always loved Boursin cheese. If you ever want to make some rich, creamy garlic mashed potatoes, just mix some Boursin into your mashed potatoes while they're still hot. Delicious! Love your videos, Gavin. Keep it up!
I love how this cheese melts in every bite..so delicious!
We have boursin in Québec ! The more you know !
A new cheese per day. That’s definitely a challenge.
Enjoyed it though. Thanks for the vids.
that looked liek quite a nice cheese, and a great place to wrap up the actual challenge, I'm sure it was quite grueling to meet the challenge. I still think you should try a cheese a week taste test video, that would keep you exploring the many cheeses out there that are worth trying. Though I will be happy to see the return of the making and tasting of your own cheese as well. Great job on this series.
One of my favorite cheese, can eat a whole one in an evening. Now that I'm living abroad I need to order it from France to the other side of the planet :(
This goes lovely with tuc biscuits
They sell that in America but people don't buy it a lot so the price fluctuates between $7 and $3 when it's on discount because it's been on the shelf too long. It's good and it will come in a variety three pack, I prefer the garlic and herb, it's delicious in mashed potatoes.
I've been writing each one down and I shall try them
one of my favorites. Our Costco has a reasonably priced three pack...3 different flavors. Nice review.
Primera vez que lo probe lo compre costco me Encanto muy 😋delicious
Its powerful stuff but beautiful! Great video btw.
I have had this and it is a very good spreadable cheese. They make some other types.
Fine herbs are parsley, chervil, tarragon and chives.
I love Boursin cheese, its so tasty. One of my favourites!
This is one of my very favorite cheeses.
omg...you don't even have the foil opened yet and I suddenly feel intensely hungry! I will have to learn this 😁
You seem like this one better than the cracked pepper. LOL
That's a tasty one😉
love Boursin
In America it has potassium sorbate added as a preservative....
This must've been a lot of work and I think I can speak for all your curd nerds when I say, well done! Did any of these inspire you to try and make it yourself?
Nice video. I think it would be pronounced as B-oor-sin (oor as in u) but that again depends on the various english accents.
Hi Gavin, any chance that you could make a homemade Boursin style cheese?
I’ve found a recipe so will be making it soon
Du pain, du vin, du Boursin, je vais bien!
Combinaison fantastique!
Love this cheese. Much cheaper in US
Plus comes in different flavors
"It's not parsley" It is parsley, and chives lol
This cheese is very popular amongst millennials in the US I've noticed. In college people were always bringing these instead of brie
CAN YOU FREEZE IT!??
“ Boar-san” pronunciation Mate
Pronounced Bor-san..
Such dreadful pronunciation 🙈🙊