Originally made in 1957 in Normandy, France by François Boursin, it is now made by the Bel Groupe—which is headquartered in Suresnes, France—using milk from nearby farms and upholding the French tradition of fresh ingredients and herbs. Enjoy on a cheese board, spread on bread or crackers, in pasta and savory dishes. Taste: Soft, creamy, rich and spreadable with an earthy truffle flavor. Pairings: Pinot Noir, Chardonnay, dry sparkling wines. Made with pasteurized cow's milk and microbial rennet.