Boursault is made from cow's milk and has a high fat content, making it very creamy. It has a rich creamy, buttery, slightly nutty flavour that is a bit salty with a slight citrus tang. It has a thin white rind with light penicillin mould, similar to Camembert.
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Developed in 2010 by Katie Matten (née Bell) on the family farm, Bluemin White picked up a three-star Great Taste Award, which placed it in the top 125 tasty foods in the country, it then went on...
Boursault is made from cow's milk and has a high fat content, making it very creamy. It has a rich creamy, buttery, slightly nutty flavour that is a bit salty with a slight citrus tang. It has a thin white rind with light penicillin mould, similar to Camembert.
