Boursin is a soft fresh cheese that comes in various flavours and has the consistency of cream cheese. It was first developed in 1957 by François Boursin, a cheese maker from Normandie. Read on to discover the nutrition facts for Boursin Garlic & Herbs, its original flavour.
SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →
What type of cheese is Boursin?
Boursin is a type of spreadable cheese that originated in France. It is known for its creamy texture and flavourful taste, which is a result of blending cream cheese with various herbs and spices.
Boursin cheese typically includes ingredients like garlic, parsley, chives and pepper, although there are several different flavours available, each with its own unique combination of herbs and seasonings.
Boursin cheese is versatile and can be used in a variety of ways. It is commonly spread on crackers, bread or bagels. It can also be used as a dip for vegetables or fruits. Additionally, Boursin cheese is often used in recipes to add a creamy and flavourful element to dishes such as pasta, salads and stuffed meats.
The brand Boursin was established by François Boursin in 1957, and since then, it has become popular worldwide for its rich and indulgent flavour profile.
Nutrition fact sheet
Nutrition facts summary for Boursin Garlic & Herb
Due to its high fat and low carbohydrate contents, Boursin is a great cheese for people following a ketogenic diet. Moreover, Boursin is made with pasteurised cow’s milk. This fact, combined with its lack of rind, make Boursin safe to eat during pregnancy.
However, like other fresh cheeses, Boursin is high in moisture and relatively high in lactose. As such, the regular versions of Boursin should be avoided by lactose intolerant cheese lovers. Having said that, there is a dairy-free version available that is lactose free.
Finally, Boursin contains very high levels of cholesterol. As such, people who have high cholesterol and are on a restricted diet should avoid this French fresh cheese.
References
Overall nutritional content
The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.
Fat content
Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.
Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.
Protein content
Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.
Cholesterol content
Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo
Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss
Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu
Safety in pregnancy
All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.
Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA
Lactose content
Lactose residual content in PDO cheeses
Detection of lactose in products with low lactose content
The analysis of lactose in milk and cheese products by HPLC
Food Standards ANZ Food Composition Database
Lactose & Galactose content of cheese
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
