What's Happened to Boursin?
Are other people noticing how bad Boursin (the soft cheese/garlic/herb blend) has gotten lately?
It used to be creamy, something like a whipped cream cheese.
But more recently it's become nearly crumbly, and is very difficult to spread well on crackers. Crumbs of cheese get all over the place.
Have I just been seeing bad batches or has this product (never exactly a gourmet item) taken a turn for the worse?