A modern French fresh cheese
of cow's milk and an artery-clogging 70% fat
content, Boursin was created in 1953
. The flavour is rich and sweet, and is sold in foil-wrapped cylinders without any rind
or maturing. It is most often used as a table cheese, especially for spreading.
Boursin is available in a variety of flavours, including garlic, pepper, and herbs.
research source: cheese.com