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