Thanks To Boursin Cheese

Listen up all you so-called friends, family, fans and followers. I demand, DEMAND to know right this minute why none of you have told me about Boursin cheese?

*hands on hips tapping foot waiting patiently for an answer*

I have seen Boursin cheese on the grocery shelves virtually every time I have shopped. I have never picked it up, but have seen it enough to know its there. During the week, I had to stop in to pick up a few things, saw this happy little box sitting on the shelf with its little picture of a garlic clove, and thought, “Meh, I’ll give it a try”, flung it in the basket, fully expecting it to be something like Cheez Whiz with garlik (intentionally spelled with a k).

Tonight I thought I’d crack open the box, unfurled the silvery foil surrounding it, and thought, “Helllooooooooo Boursin Cheese” and stuck my knife in a tried a bit of this creamy, crumbly, garlicky, formage frais epice and shot right up to heaven, said hi to Peter, and came back down to earth. I took a sip of my wine, a lovely, lovely, lovely 2005 Spencer Roloson Tempranillo, gave my head a little shake and tried the Boursin again. Zoom. Peter said, “You’re back?” to which I replied, “Just for a sec, I have to get back to the Boursin”. As I headed back to earth, I could hear him shouting after me, “Bring me some back with youuuuuuuuu” as he faded away into the clouds.

In other cheese news, I also picked up a wedge of Romanello pepato from the Italian Centre Shop. A few weeks ago I was shopping at the 51st Avenue store, and I happened, for once, to not need anything from the meat, cheese and olive section. But there I was standing, with nary a customer to be found. I was stunned. My favourite server happened to be behind the counter, and he asked “Miss, is there anything I can help you with?”. I stood there stupidly for a few seconds, and said, as a woman with fluctuating hormones and mood swings would, “No, no, I need nothing, nothing at all thank you, but I will take 100 grams of the peppercorn salami thank you very much”. So whilst he sliced and stacked, I wandered over to the few free samples of cheese they had out, and much to my delight tried this Romanello pepato and also fell in love. Not quite to the heavens in love, but in love enough to take a note for future reference. The Romanello pepato is a hardy yellow cheese, with peppercorns throughout. It’s got a delicious texture and a zing with those peppercorns. It also accompanies my Tempranillo quite nicely thank you.

So about the crappy part of the weekend. I smashed up my car in yesterday’s freshly fallen snow (I’m fine, car is driveable, but cracked and looking not at all like the brand new car it is). That’s crappy. And my husband is in Calgary, and despite endless handwashing and Purelling at the Rockyview Hospital, has come down with a serious case of the gastrointenstinal bug that is sweeping the hospital. So he’s at his Mum’s house in Calgary having long intense conversations with the crapper.

But we Walsh’s are hopeless optimists, and I’m making the best of it by roasting some potatoes, warming up some boeuf bourguignon, writing to you, and enjoying a few glasses of my new favourite wine, a 2005 Tempranillo from Spencer Roloson. Yes, I know I said it before, but I’m hoping one of you is taking notes, and wondering if a case of that would be an appropriate Christmas gift to me. It would be. A perfect gift. And Bin 104 happens to carry it, in case you are wondering where to pick it up.

 

 

 

9 Comments Add yours

  1. Wonderfully written post! I laughed, I cried, it became part of me. And yes, Boursin cheese is great! I hope your hubz feels better soon.

  2. Jenny says:

    So, Philly’s not the fave “up there” but Boursin! Who would have known! This is fantastic stuff I agree, I agree. I can’t believe you have just discovered it with your passion for dairy delights. BUT…NEVER by the light…does not do it justice. I think we should rechristen your blog…Walsh Shops 🙂 Hey, that’s my kind of cooking lady!

  3. OUCH – your poor car! And, I bet that wine club it the best thing you have EVER joined. Now, here is something to make you really, really happy. A girlfriend of mine shared her special recipe for Boursin Cheese as she is from down East and this is even better than the one in the box as it is homemade!!! It is now:
    Valerie’s Boursin Cheese Recipe (isn’t this a Canadian Cheese – now I have to check)
    Ingredients:
    • 8 ounces of cream cheese
    • 1-2 cloves of garlic, minced
    • 1 teaspoon caraway seeds
    • 1 teaspoon dried basil
    • 1 tablespoon fresh (and it must be fresh) dill, finely chopped
    • 1 tablespoon fresh (and it must be fresh) chives, finely chopped
    • Lemon Pepper ( I know, I know – but, it is delicious with this)
    Instructions
    1. Mix all ingredients together EXCEPT the Lemon Pepper and form into a disk; cover with plastic wrap and refrigerate until service
    2. Roll complete surface area of disc in lemon pepper and serve

    Note: Lasts about 3 days in the fridge without the lemon pepper; must be eaten the day the lemon pepper is added
    Your think you were excited when you discovered the boxed version? Wait until you try this one!
    From my heart to yours!
    XO
    Valerie

  4. Walsh Cooks says:

    Valerie, that sounds absolutely divine!!! I will try it. I wonder what the deal is the lemon pepper though? Is it too strong maybe?

  5. Walsh Cooks says:

    Hubby has recovered. Glad you enjoyed the post, DSWS!! 🙂

  6. Maki says:

    I jumped for joy too when I first tried it! I can’t believe how long it took me to buy it! Shame on us!!!

  7. Jensen says:

    Hello!

    I’m Jensen, the one that writes, She’s In The Kitchen Again Blog. I’m so glad that you liked my rough rider cupcakes! I’ve been getting alot of views from your blog to mine! Thanks so much! I thought I might just drop by your site and say hi!

    Thanks!
    Jensen

  8. Jensen says:

    By the way, I love this article about cheese! One of my favorite foods!

    Jensen

  9. Walsh Cooks says:

    Thanks for stopping by! Drop in any time.

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