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?

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


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