2 (8 oz.) pkgs. cream cheese
1 tablespoon Dijon mustard
1 teaspoon granulated garlic
1 teaspoon dried parsley
1 tablespoon fresh lemon juice
salt & pepper to taste
1 cup walnuts, toasted


1. Let cheese stand at room temperature before softening it up with a hand mixer. When it has the consistency of whipped butter, 
2. Add rest of the ingredients and beat with mixer until well blended and smooth.
3. Refrigerate until cool.
4. Toast walnuts,  crush into small pieces and lay out onto cutting board.
5. Form ball by hand and roll onto the nuts until completely covered.

Make ahead, wrap and store until ready to use. It will keep for up to a week.

Recipe courtesy of Julie Geary, Classic Cooks Catering, 2010.

Julie Geary of Classic Cooks likes to make her own Boursin Cheese Balls because they are fresher and she can control what they taste like. This is a simple recipe that plays down the strong garlic taste that some versions of the cheese emphasize. You can do that by using granulated garlic for flavoring instead of fresh chopped garlic.

She also adds fresh lemon juice and dried parsley, more for looks and coloring that flavor.

Boursin balls are very versatile for entertaining. They can be made a few days ahead and wrapped and stored in the refrigerator, allowing you to just take it out and serve when you want to.

Boursin is actually a trademark but many people make their own versions. The world’s first variety of Boursin was created in 1957 in Normandy by Francois Boursin. He was inspired by a long-standing traditional dish called fromage frais (fresh cheese). The idea was that guests mixed their own seasoned cheese from a bowl of herbs. It was so popular that he began selling Boursin Garlic & Fine Herbs, which became the first flavored fresh cheese to be sold throughout France.

Boursin Cheese Ball
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