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With its roots in the great tradition of French cheesemaking, France's favorite
flavored soft cheese has been seducing the world's connoisseurs for forty years!
In 1963, François Boursin, a master cheesemaker from Normandy, developed his
famous recipe for soft cheese flavored with garlic and fine herbs, drawing his
inspiration from an age-old tradition. He could hardly have anticipated the global
success that this small round cheese would enjoy or the speed with which it
would happen. Wrapped in a pleated coat of foil like a jewel in it's case, this gem
wasted no time in becoming a steady favorite on all the best tables.
With the original recipe left unchanged since its creation, Boursin Garlic and Fine
Herbs - the first flavored soft cheese to appear on French tables - has always
been the benchmark for such cheeses in France where it is exceptionally well
known; in fact, every single French person knows exactly what Boursin is!* The
love of it's unique taste and texture is being passed down from generation to
generation. Now enjoyed by more than one third of all French households**,
Boursin occupies it's rightful place on every cheese platter as a complement to
meals with friends and family alike. Boursin is also highly appreciated as an
everyday snack by those who love good food - especially children, who just can't
seem to get enough of it.
From its very beginnings, Boursin has conquered the taste buds of aficionados
all over. Now available in over 30 countries worldwide, France's favorite cheese
is celebrated by those "in the know" everywhere. From New York to Tokyo,
Sydney to London and Munich to Beirut, Boursin has no boundaries: its balanced
taste and creamy texture are internationally irresistible!
So what's the recipe for forty years of unparalleled success? As it approaches its
first half-century, and for the first time ever, Boursin reveals its exclusive
secrets ...
*Source: Millward Brown France, Boursin total prompted awareness rate: 100%, 6/01-2/02/03
**Source: ACNielsen Homescan, Boursin market penetration rate: 34.7%, 3/02-3/03
Secret Number 1:
With a father who earned his living as an egg, poultry and cheese dealer in Paris'
Les Halles market, François Boursin grew up in an environment that encouraged
a demanding approach to food quality and the developing of the discriminating
palate - there's no room for improvisation in cheesemaking! During the war,
François Boursin earned his first pocket money by learning how to curdle milk
and drain the whey to make low-fat cheese. His later travels and encounters
provided him with the experience he needed to set up shop as a master
cheesemaker in his own right.
It was a perfectly natural move for François Boursin to choose Normandy as the
base for his business. Well-known for its lush green countryside, the orchids of
this region in Northwestern France shelter not only herds of dairy cows but also
the secrets of some of France's most famous cheeses. Over twenty types of
cheese are found in Normandy, including Camembert, Pont-l'Evêque and Livarot.
Boursin® is a direct descendant of a proud country tradition. For years, the
custom of adding garlic, herbs, salt and pepper to soft cheese brought out its full
flavor. By 1963, only a few rural elders still retained the knowledge of how to
successfully create this blend. It was this time-honored skill that inspired François
Boursin to perfect a recipe that would so quickly become one of the great classic
cheeses of France. What we know now as Boursin is a delicious cheese that
combines the smoothness of soft cheese with the distinctive flavor of garlic and
fine herbs. Its unique taste is fresh and indulgent while its texture remains
infinitely creamy.
Forty years later, Boursin Garlic and Fine Herbs is still made according to this
original recipe. Ever since 1963, a subtle balance of all-natural, high quality
ingredients - Normandy milk, cream, garlic, herbs, salt and pepper - has ensured
its continued success. Despite the large quantities produced today, Boursin is
still made according to the same recipe that made it so famous and appreciated.
Adhering to the original recipe ensures Boursin will retain its exclusive and
completely irresistible taste.
For over forty years, generations of Boursin lovers have been devoted to this
small, round, incredibly delicious cheese.
Secret Number 2:
The success of Boursin® has been based on its unique taste and texture, neither
of which has changed one bit in forty years. The traditional recipe is perfectly
suited for the large-scale production necessary by its enormous success.
The fundamental quality of Boursin begins with the careful selection of its
ingredients: perfectly peeled garlic, the most carefully selected herbs (parsley
and chives) and just the right amount of salt and pepper. The Boursin cheese
dairy at Pacy-sur-Eure is ISO 9002 certified and imposes strict controls on the
milk, cream and seasonings used in its cheeses. Each of these ingredients is
selected with the greatest care to ensure that the recipe retains its complete
authenticity.
High quality ingredients are vital, of course, but the cheese production method
itself must also be very carefully controlled. The ingredients need to be kept to
their true character, which is why François Boursin developed his special
process. The process, unique to this day and unchanged since its invention,
relies on two key stages being completed at low temperature: the incorporation of
the garlic and herbs into the milk and cream based natural cheese, and the
molding of the finished cheese. These methods allow the flavor of each element
of the unique Boursin taste to remain intact.
To ensure consistently perfect quality, the Boursin cheese dairy pursues
excellence through a team of trained testers who sample cheeses on the
production line to make certain that they meet the strict appearance, texture and
taste criteria demanded by consumers.
The brand is every bit demanding in terms of health and safety as it is in terms of
taste. The Boursin production process meets the very highest standards of
today's market. The Boursin cheese dairy is also committed to environmental
protection and is certified to the ISO 14001 standard.
Secret Number 3:
If there is one ritual that the French would never sacrifice for anything in the
world, it is the enjoyment of cheese. In fact, 95% of French people eat cheese
more than once per week, and with over 365 cheeses produced in France,
there's one for every day of the year. French tradition requires that cheese be
served between the main course and dessert. Bread is still the most common
accompaniment to cheese, though it is sometimes served on a bed of lettuce.
Ideally, a cheese board should include as many different cheeses as there are
people who will enjoy it. With cheeses made from cow's milk, goat's milk and
sheep's milk, there are so many to choose from. Pressed cheeses like Comté
and Beaufort, and soft cheeses such as Crottin de Chavignol. Then there are
blue cheeses like Roquefort and Fourme d'Ambert, as well as surface-ripened
cheeses like Camambert and Brie de Meaux - and of course, the favorite of the
cheese board, Boursin, which always stands out from the rest.
To enjoy the full-flavor of Boursin, you should take it out of the fridge and unwrap
it one hour before eating. Present it with other cheeses on a wooden board
or marble platter, garnished with walnuts, hazelnuts, grapes or even vine leaves -
whatever you prefer.
To preserve your taste buds so that you can appreciate the taste of every cheese
served, you should always begin with the mildest and finish with the strongest.
Start with the cow's milk cheeses before moving onto the goat's milk and sheep's
milk varieties. When it comes to Boursin, some people like to save the best for
last. Others simply can't resist and dive straight in! Some gourmet diners
"cleanse" their palate with a small piece of bread and butter in anticipation of the
cheese to come. Although purists avoid butter because they believe it will spoil
the taste of the cheese.
Whether a plain white baguette, a loaf of farmhouse or a thick slice of wholegrain,
good bread is part of the pleasure of tasting good cheese. Boursin is
normally generously spread on a slice of crusty baguette. The contrast of the
crispy crust of a freshly baked baguette with the smoothness of Boursin is, quite
simply, a moment of pure pleasure.
The most intimate subtle marriage is the one between wine and cheese because
the flavor of one must not detract from the flavor of the other. Some will tell you
that, as a creamy soft cheese, Boursin should be accompanied by a dry white
like Chablis. Others insist that Boursin is best with a young red such as
Beaujolais. One thing is for certain though: bread + wine + Boursin = bliss.
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