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Boursin® Red Chili Pepper cheeseBoursin® Red Chili Pepper cheese
Boursin® Red Chili Pepper cheese
According to the 2014 McCormick Flavor Forecast, the top food trends for this year that are predicted to impact the way we eat in the future include chillies, spices, modern Indian food and Brazilian influences.
Among my peers, I have been known to concoct some unusual combinations in my cooking as well as in my restaurant choices. Writing for a food and cultural blog, while trying to make others discover and appreciate a wide variety of cuisines, I have to admit that at times I can be a rather finicky eater that particularly enjoys novelty as well as venturing into unconventional food pairings such as mixing sweet and salty: ( For example, try mixing curry and maple syrup in a chicken dish : it’s absolutely delicious ! )
Although my tastes in food do vary, one staple of my diet is that I generally try to avoid hot spices and sauces that leave an unpleasant scorching sensation on my palette.
When I was asked if I wanted to try out the new Boursin® Red Chili Pepper cheese, I was a little apprehensive at first about the level of discomfort I would have to endure as well as potentially destroying the pleasurable experience I have had thus far with other varieties of Boursin added to my meals. Rest assured, these fears have now been put to rest !
Boursin has its roots as a trademarked brand of Gournay, Normandy cheese. First developed in 1957 by François Boursin, the brand boasts a soft, velvety, creamy texture that is widely available in a variety of flavors, with a somewhat similar flavor and texture to cream cheese.
The company uses only fine ingredients such as milk, cream, salt, pepper, garlic, and herbs to create a subtle blend whose fresh taste and smooth texture remain unique and widely appreciated.
As part of the Canadian "Our Cheeses" Directory, I really like that the new Boursin Red Chili Pepper cheese is produced locally and is made of 100% Canadian Milk.
When I first tried the cheese with French baguette bread, I found that the spiciness of the chili peppers combined with the original creaminess of Boursin was an interesting explosion of flavors and not overwhelmingly spicy. Straight out of the box, the cheese retained its promised velvety texture and my family found it to be a perfect addition to our cheese platter.
For some more interesting pairing, do consider the following suggestions:
- I spread some of the Red Chili Pepper Boursin over chicken filets and & then sprinkled it with some chopped onions, garlic, fresh green peppers and figs. The combination of sweet figs and the Zing of the peppers were quite enjoyable.
- For your next BBQ burger night, try the combination of Red Chili Pepper Boursin with a sunny side up egg and caramelized onions to your burgers.
- For wine and cheese platters: Red Chili Pepper Boursin really pairs nicely with a variety of fresh fruits (pears, grapes, apples), dried fruits, nuts, assorted olives ... Let your imagination run free!
- A beer with character and bitterness, an ale or Indian Pale Ale would be ideal.
- A red Syrah or Pinot Noir blends beautifully with the new Boursin Red Chili Pepper. Choose a fruity rather than woody variety. *
* (For a good wine pairing may I suggest the online site: WineAlign , the largest free online service dedicated to the discovery, sharing and review of wines, supported by a large online community.)
The new Boursin® Red Chili Pepper cheese has been officially released around Canada and can be found in various sales points including your local grocery store. At the moment seven different Boursin varieties are available at a cost that varies between 6$ and 7$.
For more information on the product please consult the main web-site :