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As the sun came up and the fog cleared in the Normandy region of France, countrymen prepared a traditional dish with a long history - fromage frais (fresh cheese) accompanied by a bowl of fine local herbs so that each person could personalize his or her own to taste.
In 1957, inspired by this long-standing tradition, François Boursin, a local cheesemaker, adapted this technique with original French methods of cheesemaking to create his own indulgent recipe allowing him to produce Boursin® without additives or preservatives. Soon thereafter, he began to share Boursin Garlic & Fine Herbs with the world by making it the first flavored fresh cheese to be sold throughout France.
Three years later, François Boursin developed Boursin Pepper and 'voila', he became known as the "maître fromager" or "master cheesemaker". While other jewels of French gastronomic heritage lost their flavor when they were manufactured on a large scale, Fran¨ois Boursin managed to preserve all the charm and taste of the traditional dish. Today, Boursin is standard fare in its discerning homeland.
The Boursin premium, quality line of cheeses now offers three delectable varieties including Garlic & Fine Herbs, Pepper, and Light Garlic & Fine Herbs. Its irresistible taste and sassy personality is enjoyed in 35 countries spread over five continents. It has become a staple in the French kitchen and an industry standard for flavored fresh cheese.
In 1989, François Boursin sold his cheese business to Unilever, one of the most well respected companies in the world. Boursin now employs approximately 1,000 people around the world. In the United States, Boursin has been available in restaurants and supermarkets for over 30 years. Boursin continues to grow its loyal consumer base by amazing the novice and satisfying the professional.
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