📝 About This Recipe
Inspired by the sun-drenched pastures of Normandy, this homemade Gournay cheese is a luxuriously creamy, garlicky, and herb-flecked masterpiece. Unlike store-bought versions, this version balances the richness of full-fat butter with the tang of cream cheese, infused with a symphony of fresh and dried aromatics. It is the quintessential addition to any charcuterie board, offering a sophisticated melt-in-your-mouth texture that is both rustic and refined.
🥗 Ingredients
The Cheese Base
- 16 ounces Cream Cheese (full-fat, softened to room temperature)
- 1/2 cup Unsalted Butter (high-quality European style, softened)
Aromatics and Herbs
- 2 cloves Garlic (finely minced or pressed into a paste)
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Flat-Leaf Parsley (very finely chopped)
- 1/2 teaspoon Dried Dill Weed
- 1/4 teaspoon Dried Marjoram
- 1/4 teaspoon Dried Oregano (crushed between fingers)
- 1/4 teaspoon Dried Thyme
Seasoning
- 1/2 teaspoon Freshly Cracked Black Pepper (fine grind)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Onion Powder
- 1/2 teaspoon Lemon Zest (optional, for brightness)
👨🍳 Instructions
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1
Begin by ensuring your cream cheese and butter are truly at room temperature. This is crucial for achieving a silky, lump-free texture.
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2
In a large mixing bowl, combine the softened cream cheese and the unsalted butter.
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3
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the cheese and butter on medium speed for 2-3 minutes until the mixture is light, fluffy, and completely homogenous.
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4
Mince the fresh garlic cloves until they form a paste. You can add a pinch of salt to the garlic on your cutting board to help break it down.
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5
Add the garlic paste, onion powder, salt, and black pepper to the cheese mixture and beat for another 30 seconds to distribute the flavors evenly.
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6
Finely chop the fresh chives and parsley. Ensure they are very dry before chopping to prevent the cheese from turning green.
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7
Add the fresh chives, fresh parsley, dried dill, marjoram, oregano, and thyme to the bowl.
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8
Switch to a rubber spatula and fold the herbs in by hand. This prevents the herbs from bruising and keeps the color vibrant.
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9
If using, fold in the lemon zest for a subtle, citrusy lift that cuts through the richness.
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10
Taste the spread. The flavors will intensify as it sits, but ensure the salt and pepper levels are to your liking.
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11
Transfer the mixture onto a large piece of plastic wrap or parchment paper. Form it into a disc or a log shape.
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12
Wrap tightly and refrigerate for at least 4 hours, though overnight is preferred. This 'resting' period allows the dried herbs to rehydrate and the garlic to mellow.
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13
Before serving, remove the cheese from the refrigerator and let it sit at room temperature for 15-20 minutes to soften slightly for better spreadability.
💡 Chef's Tips
Always use full-fat brick cream cheese; the whipped or low-fat versions will not set properly. For a more authentic look, line a small ramekin with cheesecloth, pack the cheese in, and chill; then invert it onto a plate for a beautiful molded shape. If you don't have all the dried herbs, a high-quality 'Herbes de Provence' blend can be substituted for the marjoram, oregano, and thyme. Avoid using a food processor for the herb-mixing step, as it can over-process the fat and turn the spread oily. Store in an airtight container in the fridge for up to 7 days; do not freeze as it will change the texture.
🍽️ Serving Suggestions
Serve with warm, crusty baguette slices or artisanal sourdough crackers. Pair with a crisp, chilled Sauvignon Blanc or a light-bodied Chardonnay to complement the herbal notes. Stuff into peppadew peppers or celery stalks for a quick and elegant appetizer. Use as a decadent topping for a seared steak or whisk into hot pasta water for an instant creamy sauce. Arrange on a platter with green grapes, dried apricots, and toasted walnuts.