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