Boursin: Perbedaan antara revisi

| name = Boursin (cheese)

| image = [[Berkas:Cheese 08 bg 042906.jpg|200px]]

| othernames =

| country = [[Perancis]]

| regiontown =

| region = [[Ile-de-France]], [[Normandia]]

| town =

| source = [[Sapi]]

| pasteurised = Ya

| texture = Lembut

| fat = 51%

| protein =

| dimensions =

| weight =

| aging =

| certification = AOC: [[1963]]<ref name="encyclopedia">{{en}} {{cite book | author=Harbutt, Juliet | title=The World Encyclopedia of Cheese | publisher= Anness Publishing Ltd | year=2006 | id=ISBN 978-1-84309-960-4}} Page 20.</ref>