“In France, everybody buys Boursin Cheese,” Lefebvre says. “Do you know why? Because it’s so good. When I created this omelet I wanted to use a French cheese. I wanted something approachable and firmer than gruyere, so I chose Boursin. I love the way the cheese melts in the omelet and gives it a great texture.”
Lefebvre says he uses Boursin Cracked Black Pepper Cheese because of the “almost spicy, garlicky flavor,” but notes that he likes using different types of Boursin in various applications. It’s a cheese that has great versatility, Lefebvre says, reeling off a list of items he makes in his kitchens or around the house.
“I go back to that roasted chicken my mother made growing up or the sandwiches I make now for my children with Boursin,” Lefebvre says. “You can put it on a salad, eat it for lunch with a snack, or add a touch of Boursin to your mashed potatoes. It’s fantastic in a creamy sauce on a steak, or in mac and cheese—when you start thinking about it, there’s really a lot of things you can do with Boursin.”
For more on Boursin and other versatile cheeses, visit belbrandsfoodservice.com
