I believe I have found an herbed cheese recipe to use with the steak sauce I wrote about last time. It is delicious on crackers, as an addition to recipes and spread on a filet before the whole thing is drenched in the yummy red wine steak sauce. I found it on Pressure Luck Cooking.
Here is the recipe:
Garlic Herb Cheese (Copycat Boursin) Recipe
2 8-ounce bricks of cream cheese, at room temperature so it's softened
1 stick (8 ounces) salted (or unsalted) butter, at room temperature so it's softened
1/4 cup grated Parmesan cheese
3 cloves (1 tablespoon) garlic, minced or pressed
1 teaspoon dried parsley flakes
1 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
Add all the ingredients to a large mixing bowl. Take a silicone, rubber or wooden mixing spoon or spatula and mix together, folding it over until well combined with even seasoning distribution or use a hand mixer.
Once done, you can either serve immediately with crackers or in a recipe or store for later. If storing for later, keep the cheese in the large mixing bowl with a lid on top or divide into 4-5 small ramekins for pre-measured portions (each ramekin will be equivalent to about one 5.2-ounce package of Boursin). Cover with plastic wrap if placing in the fridge where it will last up to a month or the freezer for several months!