23/09/2026
𝗪𝗵𝘆 𝗯𝘂𝘆 𝗶𝘁 𝘄𝗵𝗲𝗻 𝘆𝗼𝘂 𝗰𝗮𝗻 𝗺𝗮𝗸𝗲 𝗶𝘁?
You know that delicious herby, creamy cheese you grab from the supermarket for a platter?
Turns out, it’s ridiculously easy to make your own!
A few simple ingredients + any one of our Spice Blends and you’ve got a beautiful, homemade herbed cheese that’s perfect with crackers, veggie sticks or added to a grazing board.
It takes just minutes to mix together, tastes AMAZING and best of all, it works out so much cheaper than buying the ready-made version from the supermarket.
Make a batch, pop it in the fridge and try not to keep “testing” it before everyone arrives.
Recipe below. This is one of those recipes you’ll make once and wonder why you ever bought it!
𝗠𝗬𝗢 𝗕𝗼𝘂𝗿𝘀𝗶𝗻 𝗖𝗵𝗲𝗲𝘀𝗲
INGREDIENTS
* 250g cream cheese (softened to room temperature)
* 60g butter (softened to room temperature)
* Juice from 1/2 lemon
2 Tbsp of any Flavourista Spice Blend, like:
Chive & Onion
French Twist Onion
Italiano
Toastie
Piccadilly
Thyme for Garlic
Veggie-normous
Ponderosa Spice and 1 Tbsp Honey
Curry Korma and 50g Smoked Salmon
DIRECTIONS
Whip all ingredients in TM or with a hand be**er until smooth and creamy. Spoon into a ramekin or container lined with plastic wrap. Push into edges of container and fold wrap to seal, then refrigerate until set.
Homemade Boursin cheese lasts for up to two weeks in the fridge, but freezing it is not recommended.
Make sure you use the cream cheese block (not ‘spreadable’).
Not recommended for freezing as the texture will change significantly - except if you plan to melt the cheese into a warm dish (like a pasta sauce, mashed potatoes, or a soup) - then freezing is fine because the texture won't matter once melted.
