Honestly, yes boursin cheese has no place in the kitchen. Yet it's so delicious. I love this stuff. Put it on crackers, salami, burgers, steaks. I even made fried boursin cheese curds once. Everything's better deep fried. Seriously though, I might get this for myself, but not for use in the kitchen. Someone insisted on ordering it and we've had a bunch of it for a while. So today I threw it in a pot with some cauliflower and made some cream of cauliflower soup with boursin cheese. Regardless of how lame of an idea it was, it was still delicious, and I need to use it up. Any suggestions, besides eating it all myself?
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