Cooking Classics
The Technique
Gournay-Style Cheese
Developed in 1957 in Normandy, France, Francois Boursin paid homage to his hometown of Gournay by naming this creamy, herb infused cheese after it. He created the cheese for market due to the overwhelming popularity of those in the region already preparing their own renditions to serve for parties. The original version blended from cows milk can be found in over 30 countries carrying distinctive buttery notes with a crumbly texture. Garlic serves as the underlying flavor but a variety of herbs perfume the decadent cheese that pairs wonderfully with salads, fruit, vegetables & even a simple water cracker. When fresh flavors from the garden are desired, use them to handcraft a small batch of Gournay-style cheese. Learn the straightforward technique & offer this irresistible cheese at your next southern social.
Fresh Herb Cheese
makes 1 1/2 cups
1 {8-oz} package cream cheese, softened
1/4 cup butter, softened
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh parsley or chives
1/2 tsp lemon zest
1 tsp fresh lemon juice
2 garlic cloves, pressed
1/4 tsp kosher salt
Freshly ground pepper
Assorted crackers
Beat the cream cheese with an electric mixer until creamy & smooth. Scrape down the bowl sides occasionally. Blend in the butter. Fold the dill, the parsley, the lemon zest, the lemon juice, the garlic & the salt into the cheese mixture using a rubber spatula. Season with freshly ground pepper. Serve with crackers.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Gournay-Style Fresh Herb Cheese
Although dill & parsley are the main herbs that can be found in this version of Gournay-style cheese, use a variety of your favorite flavors such as fresh thyme, tarragon, basil & marjoram. Look to The Essential Guide To Luncheon Canapés for pointers on how to serve this distinctive cheese for cold party fare applications beyond the standard.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Beat the cream cheese with an electric mixer until creamy & smooth. Scrape down the bowl sides occasionally.
No. 2
Blend in the butter.
No. 3
Fold the dill, the parsley, the lemon zest, the lemon juice, the garlic & the salt into the cheese mixture using a rubber spatula.
No. 4
Season with freshly ground pepper. Serve with crackers.
No. 5
The flavors of Fresh Herb Cheese intensify when prepared in advance. Allow it to stand at room temperature 20 minutes before serving. Accompany with assorted luncheon crudités & crackers.
The Tune
“Beautiful Love” Anita O’Day
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