* Prices may differ from that shown
This stuff is delicious! I could leave it there but I guess I should explain some more! It is a lovely soft cheese - very much like philidelphia in texture, though softer and lighter I would say. The original version of it has a lovely garlic and herb flavour to it that isn't too strong but is very tasty. It is quite versatile, being as lovely on crackers as it is when used in cooking - particularly when smeared onto chicken breasts (or stuffing them) and then wrapping them in bacon, or when used to stuff tomatoes, mushrooms or peppers. It comes wrapped in foil in a cardboard box and whilst this is no huge problem I can't help thinking it would be better in a plastic tub, as you can end up wasting a bit of it stuck to the foil and it is a nuisance to seal back up. It isn't especially cheap, usual well over £2 but it's one of those things which is regularly on offer and to be quite honest it is worth the price as you can tell it is a high quality product. There are also other varieties available, there is a 'light' version for those of you who are calorie conscious and a new 'sundried tomato, onion & garlic' version, although personally I do prefer the original.
I wish someone had introduced this piece of magic into my life a lot sooner. My flatmates decided we should all cook a meal together, we chose risotto and do bread starters. We had tomato and mozzarella and someone picked up this 'boursin' stuff, it's basically garlic tasting soft cheese. It comes in a smell cardboard box and inside it is wrapped in silver foil in a big circle shape. To open you peel back the edge of the foil around the sides which is shaped in a zigzag and then peel away a circle foil part from the top. The cheese inside is a very light yellow, almost white with herbs and spices all through it. The texture is soft but sort of crumbly which can make it a little difficult to spread sometimes. First of all I tried a small chunk by itself, it's very, very garlicy but extremely tasty. One of my flatmates describes it as 'garlic bread without the bread' haha. I then spread some onto some warmed French stick and it was delicious as it softened and melted into the bread. I next had some on crackers after our meal and this was also very tasty. I have also experimented with using it in carbonara and other pasta dishes because I have run out of garlic and it has been an excellent substitute as the taste is so strong, you only need a fair sized dollop and you get a very strong taste throughout the meal. I have only recently tried Boursin and it is definitely going to be a staple in my food cupboard now. It is a little pricey at about £2.30 but I have recently discovered cheese is quite expensive (seeing as I buy it now and not my mum!) and think it is a fair price seeing as you use it less and you are getting a whole different taste experience than with your average cheese. If you haven't tried this, go NOW! It's so yummy!
---Boursin virgins--- If you have never tried boursin before you will first need to be a fan of garlic, if you are great because you are going to LOVE this soft creamy cheese. ---Boursin lovers--- Ok so you are a fan of boursin but your love for it can extend way beyond a cream cracker. I add boursin to pasta sauces, use it to jazz up garlic bread to give it an extra kick, pop a little under the skin of a chicken, stuff it in a chicken breast wrapped in beacon, to be honest if you love boursin you will love using it in cooking and the uses can be endless. ---How to find it--- All supermarkets will stock boursin, I have never had trouble buying it. It is not available in my corner shop as their range of cheese extends only to cheddar and laughing cow which is their most exotic option. It comes boxes and is easy to spot as not many cheeses are sold in this way. After opening the box the cheese itself is found within a thick foil wrapper. Look out for the large image of garlic and the green boursin logo which itself is distinctive as it consists of lower-case letters excluding the 'R' which is in upper case (bouRsin). ---Taste--- GARLIC. Boursin is a full fat soft cheese with garlic and fine herbs and there is no mistaking the garlic kick in this cheese. What you must also know is that this particular cheese really tastes great, it stands out from any other garlic soft cheese. I think this is due to the fact that it is extremely creamy, thick and full flavoured cheese. ---Price--- Firstly let me say boursin is worth every penny, I like a bargain and most of my reviews will mention offers or even cheaper alternatives if they are not a false economy but boursin is such a favourite of mine and there is no cheaper alternative which manages to offer such a full flavoured creamy taste I will buy it at any cost. Expect to pay above £2 when not on offer (even as much as £2.50) for 150g. But more typical is £1.90. On the plus side boursin is frequently on offer so newbies should try boursin when it can be purchased for around £1.50 and boursin lovers will use this to stock up. ---Lets take a look at the ingredients--- Pasteurised Milk and Cream, Salt, Garlic and Fine Herbs, Pepper and that's it. ---Allergies information--- Contains Milk ---Nutrition per 100g--- Energy kCal_________405 kCal (Lighter version 140 kCal) Energy kJ___________1,670 kJ (Lighter version 585 kJ) Protein_____________7.0 g Carbohydrate________2.0 g Fat________________41.0 g (Lighter version 9 g) Typical servings can be 20g if you can control yourself. ---Variations--- Boursin is available in small portion pots, which can be used in pack lunches, on picnics and for portion control. For the health concious there is a 'Lighter' version (sold as 125g), which I am happy to say retains much of the full flavour and the same kick of garlic. ---Notes--- Boursin is a favourite at Christmas and I know I have introduced a lot of people to this cheese at this occasion but bourisn is not just for Christmas. Use it year round for a treat and in cooking to bring life to your food. There is a black pepper boursin which does not have any garlic (I prefer garlic so have only ever purchased this once).
I LOVE Boursin, it's majorly addictive and doesn't cost as much as you think it's going to. A 150g box of Boursin is £1.91 but it's quite often on special offer, you can get this full fat one or a light version which is also wicked and different flavoured cheeses. It's soft cheese and has got a delish creamy texture, it spreads proper nice onto bread or crackers and has got a lovely soft cheese taste as well as having a yummy garlic and herb flavour. The garlic is quite strong but it's not sickly and doesn't get over powering, the herbs are the same and you can taste them big time but they didn't take over the flavour of the cheese. You can use this in loads of different ways, I have some on jacket potatoes and also spread onto crispbreads and stuff like that. If you cut a piece of french bread off Boursin is delish spread on that, the thicker the better as well because the garlic flavour of the cheese goes proper nice with white crusty bread. It's the best soft cheese there is I reckon, you can have it like I said on stuff like crackers and that but you can use it for cooking with as well. I put some inside a chicken breast the other day and that was yummy because the cheese melted yummy and it turned into a chicken kiev because of the delish garlic flavour. There's loads of calories in Boursin because of it being full fat cheese, the box is 150g and 100g has got 405 calories and 41g fat in it. That's not good because I could get through 100g no problem because it tastes sooooooo good! lol Try the Boursin Light because that's proper nice as well and there are loads less calories. I love how creamy this one is though, it spreads gorgeous and tastes majorly luxurious when you're eating it.... there might be shedloads of calories in it but stuff like this is well worth it! lol Recommended..... yummy!!!
This is one of my favourite foods ever so when I was scoffing some for my lunch I decided I must review it. I've tried plenty of other garlic and herb soft cheeses but this is by far the best. The flavour and the creaminess are just perfect and I am actually drooling on the keyboard just thinking about it. **The Price** It usually costs just under £2 for a 250g pack. This is quite a lot but it can often be found on offer and usually has quite a long shelf life so you can stock up while it's cheap. However it probably is worth splashing out because it is truly wonderful stuff. **The Packaging** It comes packaged in a square box with picture of garlic and herbs on. Very much green and white to match the cheese inside. The best bit is inside. The round lump of cheese is then wrapped in ridged foil with an extra piece of foil on the top. This keeps the cheese fresh when you put it back in the fridge but it also presents a challenge. I am not sure why it is so hard to replace the foil without leaving gaps when you have taken some cheese. You would think it would be easier because there would be less cheese. But no. It is hard and I usually end up with Boursin on my fingers. This just means I get to lick it off which is no huge problem. I like this packaging and I think it serves it's purpose very well but I wish they'd give you just a little bit more foil to work with. **Ingredients** I had never looked at the ingredients before writing this review because it tastes so good that I really don't care what's in it. It couldn't possibly be bad enough to stop me buying it. I was pleasantly surprised to find there's nothing nasty in it. Most soft cheeses seem to contain 'stabilisers' or something like that but not this one. Just: Pasteurized cultured milk and Cream, garlic, salt, pepper, parsley and chives. Can't really complain about that - it might be packed full of fat but at least there are no nasty chemicals! **The Texture** The texture is harder and crumblier than a lot of soft cheeses. This I think makes it that little bit nicer - no sliminess but something you can get your teeth into. Well almost anyway. In my more impatient moments this texture does annoy me slightly. With other varieties you can stick some on your knife and spread it straight onto your toast which can then go straight into your gob. With this there is a bit more of a wait. If you're putting it on toast it's fine because you just wait for it to melt a bit and then spread and it is well worth the wait. If you're spreading onto something cold it can be more problematic but you have to just go for more of a blobbing technique. This just means that you are forced to use a little bit more and any excuse for eating more Boursin has to be a good thing. **The Taste** The important bit! The taste is divine. I am trying so hard to resist the urge to eat some straight from the pack in order to properly review it. Fact is I know what it tastes like so I really (sadly) don't need to. It's a soft and creamy taste infused with those lovely herds and garlic. Not too strong on the garlic and herb front but plenty strong enough. The garlic is the strongest flavour and is complemented beautifully by the subtle chive and parsley flavours. It's just perfection really! **Uses** Well you eat it, obviously, but with what? One of the best things you can have is simply Boursin on toast. Nothing else. Quite a thick layer is best. Simple but oh so yummy. I find it hard to stop eating that once I've started and I know it's not a healthy meal but it is so good! It works well in sandwiches of many varieties but my favourite has to be ham. Boursin and ham is a wonderful combination. You can stick something healthy in there too if you like - a few leaves of some sort maybe. With pasta. It makes a good pasta sauce - cook up some pasta with some whatever veg/meat etc you feel like and just add some Boursin and stir. It sort of coats the pasta and gives a delicious flavour instantly. If you don't want it throughout the pasta dish (maybe if you're trying to be a tiny bit healthier) you can instead just crumble a small amount on the top. This looks pretty and tastes good. With chicken and bacon. Take a chicken breast, smear it with Boursin and then wrap in bacon and bake in the oven. Yum. Smoked salmon bagels. Toast a bagel, spread with Boursin and add smoked salmon. Canapes. Take a small savoury biscuit, add a blob of Boursin and use this to stick on whatever you feel like. Small amounts of ham or smoked salmon are good. You can then add another small blob of Boursin to stick half a cherry tomato or piece of cucumber to the top. This makes very cheap canapes which look more impressive than they sound! And taste good obviously. The list goes on. **The Verdict** You should really go out and buy some. I love it and I can't think of any way it could possibly be improved. Maybe if they started giving it away free or something. One thing I would like to see is the chive and shallot variety in this country. I've only ever seen it in France and while it is certainly not nicer than the ordinary stuff, it makes a nice change to have it sometimes. Other than that, it might have slightly irritating packaging but that is only in the name of freshness, and it might be hard to spread but that texture is so good! Even the faults are positives.
My review is for the boxes of 6 little portions of Boursin, although it is the same cheese as in the picture above. Boursin is one of the most delicious soft cheeses I have tasted. It is a French cheese created in 1957 by Francois Boursin who was a cheesemaker in Normandy. He called his cheese Gournay cheese after the town he grew up in. Apparently all packets of Boursin state that the cheese is 'All natural Gournay cheese', but alas, I can't find this on the box of my Boursin portions! I am sure, however, that I haven't been sold counterfeit cheese. There are many varieties of Boursin as follows: Ail and Fines Herbes (garlic and herb to you and me) Black pepper Shallot and chive Light garlic and herb and a new Roasted Red Pepper variety. I have only ever seen the Garlic and Herb variety in the portions pack. The packaging for my six little tasty portions is a quite flat cuboid shaped cardboard box made from an outer sleeve and a tray which slides out to reveal six individual portions of Boursin, each one wrapped in what can only be described as a cross between foil and paper. It's more like paper than foil, but it keeps the cheese lovely and fresh and is ideal for putting into packed lunches or on the side of your plate at tea time. The cheese itself is very soft yet crumbly also. The cheese has a light, fresh taste and then the overwhelming garlic hits you like a freight train! If you are a garlic lover like me it's fabulous but if you're not so keen or are going to be in close proximity to others, it might be best avoided! The garlic does take over the cheese somewhat but I like that. I tend to have this most often on crackers, but it is lovely in a sandwich either on its own or with ham or salad. It is delicious in a baked potato, although more than one little portion may be required. I also like to drop a portion into some just-drained pasta and it melts beautifully, coating the pasta in cheesey garlicy goodness. There are many things which this cheese could be used for and the Boursin website gives loads of yummy ideas. Each little portion is 16g and the nutritional information is given per 100g. Fat content is 41g per 100g so roughly 6g of fat per little portion which isn't very good! However, I consider Boursin to be a treat and we don't buy it that often. The 6 pack cost £1.14 from Tesco which may seem dear but as we don't buy it often and have it as a treat I am prepared to pay that to stink of garlic for the rest of the day!
Boursin Cheese Description: Cheeses. Chances are that you have seen this cheese about, even if you haven't tried it. We really like it in our house but because it contains 120 calories and 13g of fat per serving, we do have to limit our intake! Having said that, it was Christmas and as per the tradition, cheese and crackers was on the menu, and no decent cheese board would be complete without Boursin. Does anyone else notice that the only time they eat cheese and biscuits tends to be at the festive season, or is that just me? The cheese comes in a 150g foil wrapped parcel which is sold inside a cardboard box which is white with green writing and a clove of garlic on the front. You will usually pay around £1.25 for a pack and different flavours can also be purchased. It is best to keep it in an airtight container once opened to prevent the smell of garlic tainting everything in your fridge! The taste is extremely creamy and indulgent with a decent taste of garlic which isn't too mild or too strong. The consistency of the cheese is really smooth making it a great accompaniment to crunchy biscuits such as Hovis. I also like to eat it with crunchy warm french bread, straight from the oven. Ingredients as follows: Pasteurized Cultured Milk and Cream Garlic Salt Pepper Parsley There are plenty of other cheeses with garlic available to buy but in my opinion, this one is the best and so worth paying a little extra for. If you are a fan of cheese containing garlic then you should definitely try this one as it is quite special, even if it is full of calories!
I like to put out different cheeses and crackers when I am having friends for dinner and I usually do this after dessert has been served. One cheese that I always make sure I buy for this is the Boursin cheese which is a white coloured cheese that is flavoured of garlic and herbs. The Boursin can be quite dear to buy and it comes in to sizes but I usually buy the smallest and this costs around £1.20. The cheese is soft and is easy to put on crackers or biscuits and you can see the bits of herbs through the cheese. It has a strong garlic and cheese smell so I try and wrap it up before it goes in the fridge. The Boursin taste is very strong and mostly of garlic and herb. It is lovely to eat though and is nice with strong coffee after a dinner party. I have had other types of garlic and herb cheese before but these are not as nice as Boursin and I think it is worth the extra I need to pay for it. The Boursin cheese is in a white cardboard box in the fridge in the supermarket and it has a nice green design on the front with a picture of the garlic and herbs. The package is eye catching and it looks quite nice. Inside the box there is a wrapper covering the cheese but I do not think this helps keep the smell in so I try and wrap it up when it is in my fridge. I have bought the cheese from Co-op supermarkets and from Tesco so you can find it quite easily. I like it and would suggest giving it a try but only if you like a strong garlic taste because this cheese is very strong and if you are not keen on garlic then I do not think you would like it. I will keep buying it even though it is dearer than other garlic cheeses because I think the Boursin cheese is a bit better and so is worth the extra money.
When I was a youngster, there was a time when you could pop into tesco (or any other major supermarket) and pick and mix small cheeses, usually getting six for a pound. This trend seems to have died out now - I don;t know any supermarkets offering a cheesy pick and mix (bring it back!) but I do have fond memories of certain cheeses I tried that way - one of my favourites being Boursin . The most well known variety of Boursin is of course the Garlic version pictured above . They do have several other varieties, but I personally have only tried the garlic and the black pepper versions .This review will focus on the Garlic variety, as it is the best known and the most readily available . You can see for yourself what the outer packaging looks like Inside this rather attractive box is the cheese itself, wrapped lovingly in foil . Now, whilst this foil certainly helps keep the cheese fresh until it is opened, I have found that it does tear easily, and presents some difficulty in re-sealing the cheese - it seems that to get it to re-seal efficiently you have to squish the cheese a bit, and it gets stuck in the folds of the foil . For this reason, once opened I like to transfer it into a small tupperware container to avoid it being squashed. This gives the added benefit of preventing the garlic smell tainting everything in the fridge, something that does happen to me if I merely leave it in the foil . The packaging does not mention how long it is safe to keep this cheese for once it is opened, so I choose to assume three days, which seems to be the standard advice on many products. The packaging does however recommend that to enjoy Boursin at it's best, you remove it from the fridge an hour before serving . Which I never do . If the mood strikes me to have cheese, I want it now, not in an hours time . Yes, occasionally I'll decide that I might like a cheese platter after dinner and leave the cheese on the kitchen worktop accordingly, but in most cases, I eat it right from the fridge . This cheese reeks of garlic. It's a very strong smell, and although this claims to be a cheese made with Garlic and Herbs, I can't really detect any other herbs than garlic in the smell . Perhaps if pushed I could vaguely say there might be a tiny hint of chive hidden in there somewhere, but I certainly couldn't be sure. People serve their cheese in different ways - some like to just eat it alone, others on crackers, some on various breads, and some on toast . With this being a cream cheese, the option of eating this cheese on it's own isn't really there, although I have been tempted to dig in with a spoon occasionally, and my favourite way to enjoy this personally is smeared thickly over a good crusty bit of warmed french stick. This creamy white cheese spreads thickly but easily. It is a little crumbly when you take some off to spread, so if you were to serve this to friends on a cheeseboard, I imagine it would look messy pretty quickly. It's a lovely pure white colour, and taking a bite, the flavour and texture are amazing .The texture is rich, divinely creamy, and a definite indulgence . You just know as you eat this that this is something decadent, something to be savoured and not just gobbled down in a rush . I eat mine right from the fridge, despite the packagings advice, and feel that when cool, it adds something refreshing to the creaminess . The cheese lingers in the mouth, the flavour sticking to the teeth. And my word , what a flavour it is . The garlic comes through with a strong nip - Crisp, clear, and cleverly balanced with the creaminess of the cheese. If you like garlic, then this cheese is sure to delght, but I certainly would not recommend it to vampires . My breath DOES pong of garlic after eating this, and whilst neither myself or (luckily) my boyfriend dislike garlic, I imagine it is probably not the sort of breath you would generally want to have on a date, or perhaps at a job interview. So, brush your teeth after eating this! This comes in 150g packages for £1.92 from my local supermarket, and according to the packaging there are 5 servings per packet, each with 120 calories and 13g of fat . Thats a lot of fat, but it's cheese, and high fat is only to be expected . I would say the rich texture and flavour of this cheese make it more of an occasional indulgent treat than a regular purchase, but out of all the garlic cheeses I know, this is right up there with the best . 5 stars!
Boursin Cheese Description: Cheeses You have probably seen this cheese, and maybe the television adverts for it too. It comes in a white box with the brand name written in green and some cloves of garlic on the front. This review is on the garlic and herb flavour, though it comes in 5 different flavours (the black pepper one is also delicious!). They come in 150g foil wrapped packs, which are then sold inside little cardboard boxes. This cheese has a deliciously creamy taste and a lovely soft cheese texture (a combination of creamy and slightly crumbly) that makes it great for spreading onto fresh bread. The garlic taste is lovely and subtle, so that it isn't too strong and overpowering, but instead just right. At 120 calories per serving and 13g of fat, this is unfortunately not the healthiest thing to eat, but it is delicious and you can get a light version if you prefer. Ingredients are as follows; Pasteurized Cultured Milk and Cream, Garlic, Salt, Pepper, Parsley, Chives. Whether you are having this cheese with bread, biscuits or just alone, it tastes deliciously indulgent, but my favourite way of eating it is to crumble it onto some foccacia bread on top of some halved cherry tomatoes and some halves olives. Then pop under a hot grill for a couple of minutes (just until the cheese starts to bubble), sprinkle on black pepper and serve - especially nice with a glass of cold white wine! 4 stars from me, and that is only because it isn't as healthy as some foods, but it is worth treating yourself to the extra calories in moderation so you should definitely try this cheese, if you haven't already.
The Product Boursin is a full fat, medium soft cheese from north-western France. This mild and creamy cheese is flavoured with garlic and herbs to give it a delicious and versatile flavour. It is drier and firmer than a typical cream cheese and has a slightly crumbly texture. Despite this, it still spreads exceptionally well on fresh, crusty bread. As with most French cheeses, the manufacturers recommend that you remove it from the fridge about an hour before eating, to let it breath. Nutritional Information Per 100g Energy - 405cal Protein - 7g Carbohydrate - 2g Fat - 41g Ingredients Pasteurised milk and cream Garlic and Herbs (1.6%) Salt (1.3%) Pepper Packaging The packaging is quite small but functional. As Boursin is exported all over the world, the entire back panel is devoted to a brief product description in a multitude of languages: French, Dutch, English (Hooray!), German, Spanish and Portuguese. The box is white with green livery and the picture on the front displays a single bulb of garlic. It should be fairly easy to spot in the supermarket! My Verdict I love this flavourful creamy cheese especially when its spread on warm French bread. The garlic and herbs work well with the flavour of the cheese and are not at all over powering. My other half is French and going to visit her parents gives me a great excuse to try as much French cuisine as possible. This has introduced me to some wonderful foods (snails in garlic butter, brie and roast horse, all delicious) and some not so wonderful (Roquefort and other mouldy cheeses, mussels and cauliflower gratin, I would give all of these a swerve). I would definitely put Boursin in the first group with the other great French foods, and the good news it you don't need to go all the way to France to find it. Boursin is available in pretty much every major UK supermarket and right now it is half price at Sainsbury's at 99p for 150g.
Boursin is one of my very favourite cheeses. It's quite expensive, though, so I don't get to have it often. But when I do, I absolutely love it. Traditional full-fat Boursin comes in two traditional flavours - garlic and herb and black pepper. My favourite is the black pepper but I really enjoy both varieties. Now I have just read online that Boursin is bringing out a new flavour for the holiday season - Apple, Cranberry and Cinnamon! I don't know whether this flavour will be available in the UK or not but I certainly hope so as it sounds delicious. In France where I used to live, I remember there was a variety that contained figs which was a little bit sweet, and this was very tasty and worth a try if you are ever anywhere this is sold. Boursin is a soft cheese very similar to cream cheese in texture but much richer in flavour. It is made with real cream and contains 120 calories for 2 tablespoons of cheese, which makes it really quite fattening. Still, it makes a lovely treat. It comes in a foil wrapper that is difficult to manage because the Boursin ends up splitting and spreading and getting everywhere. The foil can end up quite messy and covered in bits of Boursin so be careful the way you cut the boursin off the main bit of cheese, if that makes sense! You spread this cheese on crackers or bread to eat it. I prefer it on oat cakes because I think the taste of the oats really adds to the garlic and herb or black pepper varieties and feel these blend nicely. A word of warning on the black pepper Boursin - it is absolutely coated in black pepper so you really need to like pepper in order to enjoy this. I recently tasted Boursin Light for the first time. It comes in garlic and herb flavour only and contains only 40 calories per 1 2/3 tablespoons. I was very pleasantly surprised by the flavour of Boursin Light. Although the texture was thinner and more air-whipped than regular Boursin the flavour was the same and didn't taste artificial in any way as diet products sometimes do. I would definitely buy this version again for everyday use.
Before I get on to the recipes, let's tell you a little about Boursin. Boursin cheese is a garlic-flavoured cream cheese. It comes in other flavours but the garlic and herb is the most common and I haven't tried any of the others. A couple of the other reviewers mention them if you are interested. I've described it as a cream cheese but in texture it's not as smooth as, say, Philadelphia. It's more like ricotta cheese (one reviewer has described it as like feta but it's softer than feta - although possibly a bit harder than ricotta!). I like it because it is different. It has a strong flavour but is a cream cheese - usually strong cheeses are not spreadable and cream cheeses have much milder flavours. It's also very versatile. What can you do with Boursin? Well, you can do all the usual things like putting it on biscuits (Sainsbury's Harvest Grain crackers are fantastic). I like to spread some along a piece of ham and roll it up, creating a sort of "tube" of ham with the garlicky cheese filling on the inside. Great as a snack but also looks a bit fancy if you're entertaining! Besides the usual things though, you can also use it in recipes. It's quite good with pasta or added to a sauce for a bit of extra flavour, but my favourite Boursin recipe is called "Steak and Boursin parcels". It uses expensive steak so cook this as a luxury! Basically you roll out some puff pastry into a square and divide the square into 4. Brown 4 fillet steaks on each side (not for very long!), let them cool a little and place one in the centre of each pastry square. Take a packet of Boursin and divide it into 4 horizontally (so you have 4 circles). Place each "round" of Boursin on top of a steak piece and wrap up the parcels, using water to get the pastry to stick. Place on a baking tray the other way up (so the joins are on the underside), brush with a beaten egg and cook them in a preheated oven until they are golden (probably about 30 mins at gas mark 5 but I'm not sure). Cooking time varies depending on how you like your steak. Enjoy!
One of the few things I actually enjoy about living in France is the price of Boursin cheese! It is half the price of the same product in England but for once the product is exactly the same. This was a treat when I was in England but now I have to admit it has become a staple in my diet...But at least it is nice to know that when I get back to the UK I will be able to enjoy my authentically French cheese without being ripped off for an amateur substitute. For years my mother used to buy this cheese and I thought for a number of years that it was some sort of stinky horrible mouldy French cheese. However one day when there was little in the house to eat I gave it a sniff and discovered that actually this was a cream cheese that had a garlic smell but not at all the repulsive mouldy smell I had imagined. With a degree of trepidation I stuck my finger in and tried it. It was amazing! How had I not discovered this before?! Since that moment I was hooked. Boursin is very creamy and those who like garlic will love the taste of it smothered onto a baguette. The 150g foil wrapped pack is a little difficult to keep clean and it can often get messy with cheese crumbling about. It is not a processed spreadable cheese so it is a little crumbly. There is a cardboard box to minimise fridge mess but it's still a little unappetising looking when returning to the pack to eat more (as often is the case!). There are now some new flavours out such as shallot and chive and a black pepper one. I was not impressed with the black pepper but mainly because I am not a big cheese fan but the original boursin tastes strongly of garlic and herbs, which I love. The black pepper one for me was a little too cream cheese tasting. If you pop over to France at any point there is also a fig version although I haven't tried this one. Also if you do go to France, try the supermarket's own version (Monoprix sell one for about 70p), which is a little more travel friendly and doesn't create such a mess but has the same taste. Good for the car journey home. I like to eat this on white baguette or toast but it is also good on Ryvita and other such crackers. Only problem is that it is extremely moreish and certainly not good for the waist-line. I can easily eat half a pack of this!
Boursin is a very creamy but relatively mild soft cheese. It comes in a neat little puckered foil wrapping which is great for resealing it if you have any left. In the UK you will be able to get either garlic and herb or black pepper varieties. However, I went to France recently and discovered a fig and nut flavous which was absolutely delicious but I have yet to find that here. The garlic and herb one I personally find to be quite mild. You can definately taste the garlic but I like my garlic strong and so I find this to be quite a mild flavour. The little chives through it are a nice touch. Lovely on crackers and I really like it on a croissant with a little ham. The black pepper one is lovely too. It has a really quite strong peppery taste and there are lightly ground peppercorns through it so you do get a slight nippiness from it. I don't know what the cheese connoiseurs out there think about Boursin - probably too commercialised for those with proper knowledge of cheese (not mouldy enough!) and it's not something you would find on a cheeseboard in a posh restaurant. But for everyday folks like you and I this is a great buy.