Chipotle lime boursin

When I was young, my mom introduced the family to a new cheese spread. It was a foil-wrapped puck of white cheese that was laced with garlic and herbs. The cheese was smooth and creamy and went well with crackers and crudités. However, I loved it so much, I would have been fine eating it just on its own.

This cheese, which was incredibly fancy to me, was known as boursin. The name was French, as was the origin of the cheese, and even though it also was known more generically as gournay, the man . . .

------------------------------------------------------

Thank you for reading!

This is a premium post available to subscribers only. While most of the site is open to all, if you'd like access to this and other terrific premium content, please consider purchasing a subscription, which starts as low as $25 a year. Each subscription helps support Homesick Texan and keep it running. (Here are some frequently asked questions about the subscriptions.)

Thank you for your consideration!

If you're already a subscriber, login below to read this post: