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Old 09-28-2006, 05:12 PM   #11
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I like boursin in mashed potatoes, the potato gratin sounds delicious.
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Old 09-29-2006, 04:55 AM   #12
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Thank You

I was just about to thank you individually until I realized there were so many of you. Your suggestions are great! Some I've heard of and done, and others I haven't. That's the fun of these boards; people come along and add their own twists and ideas. Thank you!
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Old 09-29-2006, 05:08 PM   #13
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Quote:
Originally Posted by Anne
I'm well acquainted with the French Boursin, Ishbel. I've used it many times through the years.

Mudbug, I've seen that recipe before. Have you ever made it? I made it once, and I thought it was delicious. The one I posted is just another version that we thought was tasty, too. I think almost anything is good with cheese! LOL
I've made it once too. Can't think why I haven't made it 100 times. Really good.
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Old 09-29-2006, 07:26 PM   #14
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I will say for Ishbel, she was pointing out that "Boursin" is probably a copyright cheese name and we should be referring to "mock" boursin or some such. And Anne's recipe does do that--homemade Boursin cheese.
Boursin is making the real cheese going into it.
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Old 09-29-2006, 08:36 PM   #15
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Quote:
Originally Posted by Gretchen
I will say for Ishbel, she was pointing out that "Boursin" is probably a copyright cheese name and we should be referring to "mock" boursin or some such. And Anne's recipe does do that--homemade Boursin cheese.
Boursin is making the real cheese going into it.
Right. There is only one Boursin, as it's a brand name of mild flavored cheese, not a type of cheese. Its named after it's inventor, a Frenchman. He also named the type of cheese used to make Boursin, but I forgot what that is.

Alouette is another brand name for basically the same thing.
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Old 09-30-2006, 07:47 AM   #16
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I agree with you, Gretchen. I think that's what Ishbel meant, too. I've edited the name as well as my comments so they reflect better on what the recipe is. Thanks for your comments as well.

Francois Boursin served a fresh cheese (fromage frais) along with fresh herbs to his guests, so each guest could create his own cheese. That became the inspiration for his creating the cheese bearing his own name.
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Old 09-30-2006, 08:13 AM   #17
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This is a great thread - thanks to all!
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