We've been on a cheese kick at home recently. A pre-dinner tray of Parmigiano- Reggiano, a wedge of farm fresh Blue Cheddar from Mecox Bay Dairy and a little dish of Boursin cheese seems to satisfy the masses until dinner time. It's always the Boursin that seems to go first. It must be that delicious mix of garlic and herbs that makes the creamy cheese so utterly addictive. Unfortunately, the pricey cheese never lasts for more than a few days at our house so I decided to try to make my own version. This recipe is great--the spread is easy to make and tastes even better the next day after the flavors have had a chance to develop. I've also included my recipe for Pasta with Boursin and Spinach-try it, you will love it!