Lyonnaise garlic and herb cheese (aka Boursin's mama) from Around My French Table: More Than 300 Recipes from My Home to Yours (page 20) by Dorie Greenspan

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Notes about this recipe

  • L.Nightshade on May 22, 2011

    I used homemade ricotta which had already had a long nap in a cheesecloth hammock, so I didn't drain it further. The cheese is simply mixed with chopped shallot and garlic, fresh herbs, a little vinegar and olive oil, salt and pepper. My market, which always has it, was out of tarragon. The produce man said everyone was asking for it. So maybe some pop star on the food network is hyping it up. I used fresh chives and parsley, and threw in a small amount of dried tarragon. You could probably use any combination of herbs you like for this. This goes into the refrigerator to mature for a few hours. It comes out great! It's a recipe you could play with a lot, more garlic, cracked pepper, etc. It has a lighter, crisper feel than the boursin you buy in the market. A success here.

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