Pronunciation: [boor-SAHN]

Created in 1957 by Frenchman Frank Boursin, this triple-cream cheese is made with pasteurized cow's milk. Boursin has a smooth, creamy texture and a base flavor that's mild and delicate. It comes in several styles, all flavored: garlic and herbs, black pepper, shallots and chives, and one with figs, raisins and nuts. The most recent addition to this line is a light Boursin (flavored with garlic and herbs), which has 78 percent less fat and 64 percent fewer calories. Needless to say, it's not a triple-cream cheese. 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.

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