Boursault (pronounced Boor-soh) is a unique, soft-ripened, triple-cream cheese, produced in the Loire Valley of France. Named in the 1950’s after its inventor Henri Boursault, it is still one of the most popular triple-creams today, due to its ultra creamy texture, and rich flavors.

Boursault is one of the most versatile cheeses: it can be used in any recipe calling for Brie or Camembert, and it is also and excellent dessert cheese; try pairing it with grapes or pears for a savory finale. Light, fruity wines like Vouvray are a prefect choice to enjoy with Boursault, but sparkling white wines and champagnes are also excellent with it.

Credits: Ile de France, Francois Schnell