Boursin Review

Boursin the cheese brand has kindly sent me some delicious cheese to review. I love soft cheese and now with the new Boursin light I don't have to worry about watching my waistline either! I find Boursin can add a creamy tastiness to any food, so I couldn't wait to try the Boursin light variety.

Containing 78% less fat than Boursin original garlic & herbs, Boursin Light offers the same delicious taste and creamy, crumbly texture without the added calories, so you can indulge in your favourite soft cheese guilt-free; perfect enjoyed spread over crackers, warm bread, or stirred into pasta and served with fresh salad leaves for a light lunch.

So I decided to have a go and make this creamy Boursin omelette with the Light variety. Here is the recipe

Healthy Boursin Omelette


1 tablespoon of butter
2 large eggs
salt and pepper
3 tbls of Boursin Light Garlic and Herbs cheese

Melt butter in small non-stick skillet, over medium-high heat. In small bowl, beat eggs, salt and pepper, until well combined.

Slowly pour egg mixture into heated skillet, swirling eggs around pan. With spatula, gently draw egg mixture away from sides of skillet into the center, allowing egg mixture to flow towards sides of skillet. Cook for 3 to 4 minutes or until eggs are set.

Crumble Boursin onto half of omelette. With spatula, gently flip the omelette in half, keeping cheese-side down. Cook for another minute or until Boursin is melted and omelette is golden brown.

The omelette has a hint of G
arlic and added some great flavours to an otherwise plain omelette.

Another cheese I tried was the Boursin Fig and Nut. I tried this simply spread on crackers. The sweetness of the fig was very pleasant with the texture of the nut. I really rate this flavour, so I am glad I went out of my comfort zone,  it was different to what I have tried before and very tasty.

The last flavour I tried was the Boursin Minis Garlic and Herbs. These mini cheeses are perfect to jazz up a jacket potato or to spread on crackers or toast. In a resealable pot they are a great idea to keep in the fridge.

Before I leave you, have a look at this recipe which I am dying to try!

Creamy Leek and Garlic Mushrooms 


2 kg mussels
50g butter
2 – 3 leeks, shredded
2 sticks celery with leaves, sliced
1 red chilli, deseeded and finely chopped
1 clove garlic,
chopped freshly ground black pepper
300ml vermouth
1 x 150g packet Boursin garlic & herb
fresh chopped celery leaves and flat leaf parsley, to garnish

Serves: 4 Prep: 20 mins Cook: 12 mins


1.Fresh mussels should always be tightly closed, if not tap with the back of a knife and if it does not close, discard. Discard any with cracked shells. Under cold running water scrub mussels to remove barnacles and beards.

2.Melt the butter in a large deep saucepan and sauté the leeks, celery, celery leaves, chilli and garlic for 2 minutes. Add the vermouth and Boursin garlic and herb and stir until smooth. Add the mussels, stir, cover and bring to the boil. Simmer for 7 minutes, shaking pan once during cooking, until the mussels have opened. If the mussel is closed, please discard and do not eat.

3.Remove from the heat and divide between warm serving bowls discarding any unopened shells. Scatter over celery and parsley and serve immediately with fresh crusty bread. 

Calories per portion: 778 Cost per portion: £4.25

So when you are looking for some soft cheese next try creamy Boursin I don't think you will be disappointed.