Boursault

This cheese made with whole milk enriched with cream was invented in 1951 by Henri Boursault in Perreux-sur-Marne. This « triple cream » goes through a maturation period of twelve days and then continues to mature in its wrapper for another month. Today, cow’s milk, ewe’s milk and even goat’s milk versions are available.

Groupe Bongrain

Boursault does not really have a rind. It is simply covered by a light, powdery veil of an ivory color. Its paste is white and frothy in the center.

Boursault has a delicate, fresh, tangy taste with a delicious flavor of crème fraîche that makes it creamy and indulgent. Its aroma is slightly redolent of fresh mushrooms.