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.
Boursin
R$47.00Price
It pairs well with light drinks. It can be eaten raw on toast with olive oil and pepper, in salads, or with jam. And it can be the main ingredient in countless dishes.