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Make your own you can use Boursin cheese which is like cream cheese but it's flavored with garlic and herbs or you can use that Alouette cheese. you can add a touch of heavy cream or half and half as well.
Yes, but have you priced Boursin lately? I am not paying $7 or $8 for a little tiny package of boursin.
I agree -- Boursin is the best, especially the pepper one. There's a recipe that I posted on the Recipes forum, many moons ago, that featured pasta, asparagus, mushrooms, and Boursin (pepper). It's one of my favorite recipes and soooo easy. And Boursin always stays creamy, never lumpy.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by gentlearts
I remember that recipe. It sounded great, but I freaked at the cost of boursin. Maybe I'm overly cheap?
No, you're right -- it's terribly high-priced. But nothing else melts the way this does (I've tried). And -- this is the important part -- it often goes on sale!
I had to try the Boursin. I heated up leftover brown rice and leftover smoked chicken and melted in a box of Boursin.
It was good, but the Boursin tastes just like Philadelphia cream cheese with a heavy addition of garlic salt, so I suspect it is possible to get the same thing a lot cheaper.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by lubby
Nope have not bought it in a long time try using cream cheese instead works great. You can buy the chive cream cheese.
You didn't find the cream cheese clumped? (Maybe because the one time I tried cream cheese instead of Boursin, it was light cream cheese?) It just wasn't the same at all, in terms of creaminess, at least for me.
Quote:
Originally Posted by oregonwoodsmoke
I had to try the Boursin. I heated up leftover brown rice and leftover smoked chicken and melted in a box of Boursin.
It was good, but the Boursin tastes just like Philadelphia cream cheese with a heavy addition of garlic salt, so I suspect it is possible to get the same thing a lot cheaper.
It was good, though, and fast.
If you ever do use the Boursin again, use the pepper one. Oh my! Such goodness!
You didn't find the cream cheese clumped? (Maybe because the one time I tried cream cheese instead of Boursin, it was light cream cheese?) It just wasn't the same at all, in terms of creaminess, at least for me.
If you ever do use the Boursin again, use the pepper one. Oh my! Such goodness!
I used light cream cheese and it was smooth and creamy. I cooked it a while on the stove top and I stirred it constantly.
I've had problems cooking with the whipped (spreadable) cream cheese. Hint: don't bother to try to make cheese cake with it.
I've never bought the light, so no experience with it. Lots of testing has shown me that I have to bite the bullet and pay the extra to get Philadelphia brand. The cheaper ones just don't have the flavor.
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