Boursault

Boursault is a triple-cream cow's milk cheese produced in the Île-de-France region of France. It is known for its rich, buttery flavor and soft, bloomy rind. The cheese is typically cylindrical in shape and available in small sizes.

Boursault is made by adding cream to cow's milk during the cheesemaking process, resulting in a high fat content, usually around 75% butterfat. This gives the cheese its characteristic decadence and smooth texture. The cheese is ripened for a relatively short period, allowing a thin, edible rind to develop.

Boursault is often enjoyed as a dessert cheese, spread on crackers or baguette slices. Its creamy texture and rich flavor also make it a suitable addition to cheese boards or used in cooking, particularly in dishes where a creamy texture is desired.

While often compared to other triple-cream cheeses such as Brillat-Savarin, Boursault has a distinct character that distinguishes it.