Fresh, creamy, lactic-fermented goat cheese. The most traditional of all goat cheeses. It's called Boursin because that's the name of the cheesemaker who made it very popular in early 20th-century France. It's fresh, creamy, with just the right amount of acidity, and flavorful. Produced with or without seasoning. The seasoned version includes special olive oil, pink peppercorns, and herbs.