"Boursin" is a national institution. A monument in the french gastro folklore.
Most children are introduced to the world of cheeses through Boursin - along with 2 other classics "Babybel" and "La vache qui rit". Since its creation in the 60s, generations of french have enjoyed this garlic & parsley flavored fresh cheese, and I could bet my life that there isn't a single french who doesn't know about it. There are many ways to eat it: spread on bread or in sandwiches, with eggs, mixed in sauces, or like us on a baked potato. While slowly melting on the hot potato, the Boursin releases its engaging garlicky scents that makes you really hungry. And it's super yummi.
Can be found - sometimes - in Prisma or K-City market.
* "bread, wine, Boursin" refers to the commercial slogan used for over 20 years on tv.
With the Boursin baked potato, a few pieces of grilled pork tenderloin and a salad (as well as strong Dijon mustard). A few glasses of a light Saint-Nicolas de Bourgueil bought in France complete the dinner.
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