Ingredients:

  • 16 oz full-fat cream cheese, softened to room temperature
  • 2 oz goat cheese (chevre), softened
  • 1 tbsp coarsely cracked black pepper
  • 1/2 tsp kosher salt
  • 1 tsp garlic powder
  • 2 cloves garlic, minced into a fine paste
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh Italian parsley, finely chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Place the softened cream cheese and goat cheese into a large mixing bowl. Using a rubber spatula, fold the two cheeses together until the mixture is completely uniform and no white streaks of goat cheese remain.
  2. Fold in the minced garlic paste, chopped chives, and parsley. Stir in the lemon juice and garlic powder until herbs are evenly suspended throughout the Black Pepper Boursin base.
  3. Add the coarsely cracked black pepper and salt. Use a gentle folding motion to distribute the pepper until the cheese looks evenly speckled without losing the air.
  4. Spoon the mixture onto a piece of parchment paper.
  5. Roll the cheese into a log shape approximately 3 inches in diameter using the paper to guide you.
  6. Twist the ends of the parchment paper to seal the log tightly.
  7. Refrigerate for 2 hours until the cheese feels firm to the touch. This allows the flavors to marry and the log to set.
  8. Unwrap the paper and slice into rounds just before serving.