Answers to some common questions about Boursin
Canada's Food Guide recommends eating 2 servings of dairy products per day for children 2 to 9 years of age and for adults 19 to 50 years, 3 to 4 servings for children 10 to 18 years, and 3 servings for adults 51 years and older.
Our cheeses are made exclusively from pasteurized milk and are treated at high temperature. They are all manufactured under very strict hygienic conditions and can be consumed by pregnant women. Samples are sent daily to an independent laboratory. Therefore, you can rest assured that they are free of any harmful bacteria.
Since 2011, Boursin Garlic & Fine Herbs, Bouquet of Basil & Chive, Cranberry & Pepper, Shallot & Chive, Pepper, and Red Chili Pepper have been made with pride in Quebec. Boursin Garlic & Fine Herbs Light is made in the United States.
Boursin cheese is made using a low-temperature process that combines curds and other ingredients (herbs and spices). This original process preserves the properties and freshness of the ingredients and gives Boursin cheese the taste and texture that make it a unique product in the market.
The Bel Group does not use, and has never used, any GMOs in the production of its products.
All Boursin cheese flavours are gluten-free.
Boursin Garlic & Fine Herbs does not contain potassium sorbate. Boursin Shallot & Chive, Pepper, Cranberry & Pepper, and Red Chili Pepper and Garlic & Fine Herbs Light contain potassium sorbate.
Yes. Boursin products should be stored in the refrigerator at 1 to 4 °C to keep them fresh.
Only the cardboard box for Boursin Cheese and the plastic tub for Boursin Cuisine are recyclable in Canada, in places where recycling facilities exist. The aluminum wrapper containing the cheese is not currently recyclable.