Boursault® (pronounced Boor-soh) is a unique, soft ripened, triple -cream cheese, produced in the Loire Valley of France. Named in the 1950's after its inventor Henri Boursault, it is still one of the most popular triple-creams today, due to its ultra creamy texture, and rich flavors. Boursault is one of the most versatile cheeses: it can be used in any recipe calling for Brie or Camembert, and it is also and excellent dessert cheese; try pairing it with grapes or pears for a savory finale.
Light, fruity wines like Vouvray are a prefect choice to enjoy with Boursault, but sparkling white wines and champagnes are also excellent with it.
An off-white, cylindrical shaped cheese made from cow's milk, Boursault is renowned for its soft consistency, similar to that of a very thick sour cream. It is rich in fat content, (70 to 75 percent), hence the triple cream designation; but remember, fat equals flavor! The cheese has a slightly acidic citrus tang that nicely balances out the richness of the cream. Its thin, edible rind offers a very agreeable smell of mushrooms and a nutty finish.
The affinage of Boursault takes about two months, then it further matures in its packaging for up to a month. Boursault is offered for sale as cylinders with a light white/pinkish penicillin mould, similar to that of Camembert.
in Paris, in 1908, Henri Boursault's fondness for cheese began at an early age:
at 14 he was already selling cheese in the fresh market. A passionate of cheese
making and its traditions, he was eager to start his own business. The young
Henri Boursault and his wife, Charlotte become cheese producers and sold cheese
in the suburbs of Paris.
Following the war, Henri became ill and reflected on his business. It occurred to him that, during the war no fat was included in the manufacture of cheese. He realized that if he offered fatty cheeses with the consistency of butter, they would be extremely popular.
At first though, no one was interested in his idea, so he learned to make the cheese himself - in his bathtub. His first product was a double-Swiss cream, which he sold only to local markets. Then in 1953, he invented the soft-ripened, triple cream cheese: Boursault. Handcrafting of the cheese is a painstaking process, beginning with a mixture of milk, cream, rennet and lactic ferments. After 24 hours, the curdled preparation is very delicately deposited into a cast-iron container. Once the container is full, a heavy cover is placed over it, and the mixture is left to drain. The mixture is then returned to its own canvas where it is seasoned with salt mixed with penicillin so that it can "flower." The cheeses stay in the cellar for several weeks, and then are packed in wooden crates. Each crate contains an envelope of ten leaves of sulfurized paper for the cheese merchants, who will then repackage the cheese.
Over the years, Henri's business grew successfully, and today Boursault is distributed throughout France and abroad. Adding to this achievement, are the remarkable efforts of Chef Barthelemy at the Boursault New Creations Center. His dedicated work to develop unique, and exciting new recipes with Boursault brings new renown to this gourmet cheese. Try some of our featured recipes created by Chef Barthelemy and discover this cheese that's worth every bite!
Roland Barthelemy has been creating award-winning Boursault recipes for years. Not only a reputable cheese specialist and cheese maker in France, he also runs his own "fromagerie" in Paris. This tiny shop in the quartier St-Germain is an altar of cheese, with many of his own creations among its over 200 varieties. Not surprisingly, the fromagerie Barthelemy has been the Elysee Palace's presidential supplier since 1973.
Barthelemy is also the co-author of the internationally published Guide the Cheeses of the World: 1200 Cheeses of the World - an essential guide to selecting, tasting, and serving cheese. He is also the President of the Commission of the Best Cheese Makers of France, and also President of the "Guilde des Fromagers de St Uguzon".
Barthelemy's goals are best expressed in his own words: "Having always been passionate about cheese, it was my parents, cheese sellers by profession, ho introduced me to the joys of this fascinating profession. As a small child, I was already pacing up and down Paris' central market by the side of my father, becoming intoxicated by the strong smells coming from the four corners of France. The pleasures of fine cheeses therefore never left me, and I have dedicated my life to introducing them to every gourmand who has crossed my path!"
We hope you'll enjoy the new Boursault recipes, and when in Paris, don't forget to stop by 51, rue de Grenelle, to visit the fromagerie Barthelemy, a true cheese lover's heaven.