Cheese experts needed

[PrincessHoneysuckle]

Would you class Boursin as a perfectly acceptable cheese? Or a novelty cheese product such as Babybel,Cheesestring,Dairylea etc?

It's a perfectly acceptable item to add to at least 9 other cheeses to include at least 2 blues, 2 hard, 2 sheep and 2 goat's milk cheeses. Babybel comes in around number 11.

https://epiceriecorner.co.uk/products/fromage-boursin-figue-et-3-noix-150g?variant=41239668916388&country=GB&currency=GBP&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gad_source=1&gclid=CjwKCAiA1eO7BhATEiwAm0Ee-Jw48bmqky68mKAV4w2tPixVHdGRZYCa30NGO_fSWQCIx_wPLnpeBRoCi88QAvD_BwE

It’s not proper cheese, sorry.

As a wine snob, I’m also a cheese snob 😳

it’s like the margarine/butter debate.

I love me a bit of Boursin - but then I love apericubes.

I love Boursin, in all it's flavours. Its definitely proper cheese.

I do take issue with the suggestion that most adults wouldn't want to eat a cheesestring or a Babybel. These aren't exactly classy, but sometimes a bit of processed cheese just hits the spot in a way a piece of Silton or Boursin doesn't.

Exactly! In fact I have some in the fridge... hmmmm is it too late??? 😋

I love mini baby bels, Ive nearly always got one or two in my handbag

Boursin is heaven.I used to love Babybel but they taste weird now

It’s a basic b*tch of a cheese. I do like it… but I wouldn’t serve it on a cheeseboard if I was trying to impress.

It's nearer babybel than proper cheese.
I worked in a very well respected deli as a student. We did sell Boursin but but it was in the "fridge of shame" (along with stuff like Wensleydale in random flavours etc) away from all the proper cheeses. We would have been taken out the back and shot if we'd recommended it for someone's cheeseboard

Yes I had 12 in total, 6 soft and 6 hard cheeses. But Babybel did not make an appearance. I am on the hunt for the large Babybel- missed out last year, didn't see it this year. Weirdly both my mum and son love babybel (Heathens!)

That said, I am an "eat what you like " person, and love both fancy cheeses and babybel/dairylea etc 😬...

I don’t think it really has a place on a cheese board

Mine impressed. The Boursin is to the far right. (Although is the picture upside down!!)

I'm unashamedly basic then.It feels therapeutic

Delicious - but more for cooking than as a cheeseboard option!!

Novelty cheese, Boursin.

The big Babybel was lovely…

Minis are too rubbery now!

It's tasty and I'll eat it.

However DH who is a certified cheese wanker (with qualifications) would call it a mass produced lightweight cheese or kids cheese, not a real cheese 😂

I kind of get it, it's a very palatable mainstream cheese, as opposed to a cheese shop fancy cheese.

It's tasty though, I have no issue with it.

It is not a 'proper' cheeseboard type cheese, but I like it in the same way I like American cheese and most supermarket soft cheeses. What are you using it for?

It's delicious but I probably wouldn't put it on a cheeseboard with "naice" cheese

OP go to a cheeseshop (neal's yard dairy if you can) and ask to try some soft cheeses, you'll enjoy if you like cheese in general. But as I said, Boursin is nice.

I think it's worthy of a cheeseboard, but too messy and likely to get all over the other cheeses if people use the same knife. You probably wouldn't be able to taste the others either after eating it and everyone would end up with garlic breath. Best eaten at home in its entirety on sourdough toast with a bit of salted butter. Or the little cubes of it straight from the tub.

To shovel in my mouth using crackers as a vessel

Messy? I think you may be an amateur in the ways of Boursin on a cheeseboard. Turn it out of the foil and stand it on the flattened foil if you think you can't cut from the little tower neatly on the board. And get the black pepper one. It's really much, much better than the garlic and herb version. Have several cheese knives. Use more than one board.

Seconded.