A soft, snowy rind surrounds this rich triple-cream semisoft cheese from France. Boursault can be made with raw or pasteurized cow's milk and is ripened for 2 to 8 weeks. It has a soft, moist texture and a creamy-sweet flavor with a nutty nuance. Boursault comes in small paper-wrapped cylinders; avoid any with discolored paper. See also cheese.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.