One of the nice parts of food reporting comes in the fall, when a number of brands release limited-edition fall flavors: chestnut, cinnamon, cranberry, eggnog, fig, gingerbread, peppermint and pumpkin, to name the more popular ones.
So it is with French cheese brand Boursin, with the launch of their newest seasonal flavor, Fig & Balsamic—available for a limited time only.
Boursin is a soft creamy cheese made in a variety of flavors, each as delicious as the next. Its flavor and recall a more sophisticated whipped cream cheese.
Fig and Balsamic joins Cranberry & Spice, also a seasonal flavor, and the line’s mainstays:
Fig & Balsamic (seasonal flavor, available starting this month)
Check out Boursin’s recipes for more ideas.
Boursin Fig & Balsamic is now available in the deli section of major retailers nationwide, including AHOLD (Food Lion, Giant Food, Giant/Martin’s, Hannaford, Peapod, Stop & Shop), Albertsons, Kroger, Meijer and Publix. The suggested retail price of $ 5.99-$ 6.99.
Boursin Garlic and Fine Herbs, sold in a little foil cup, was created in 1957 by François Boursin, a cheesemaker in the commune of Croisy-sur-Eure commune in Normandy, northern France.
The cheese was inspired by a traditional Normandy party dish of garnished fromage frais (French for “fresh cheese”); a fresh, unaged cheese intended to be eaten within days of its production.
In the case of Boursin, guests would take their portion of cheese and top it with herbs to add herbs for flavor.
Boursin thought: Why not sell the cheese with the herbs already blended in?
Voilà: Boursin Garlic and Fine Herbs, the first flavored cheese product to be sold nationally in France.
In 1990, the brand was acquired by Unilever, who sold it to Groupe Bel 2007 [source].
The original cheese, fromage frais, is simply drained, lactic set curd, lightly salted, that does not undergo a ripening period. It has a creamy, soft texture and fresh and a fresh, milky flavor.
Fromage frais differs from fromage blanc, another fresh, white French cheese, in that by law, fromage frais must contain live cultures when sold, whereas with fromage blanc, the fermentation has been halted [source].
It is often eaten for breakfast (we love it with toast), with fruit for dessert, or in cooking.
The post FOOD FUN & FOOD ART: New Boursin Fig & Balsamic Spreadable Cheese first appeared on THE NIBBLE Blog – Adventures In The World Of Fine Food.