Start by gathering all your ingredients. Ensure the cream cheese and butter are at room temperature.
In a mixing bowl, combine the cream cheese and unsalted butter. Beat them together on medium speed until smooth and creamy.
Add the kosher salt, garlic powder, Parmesan cheese, dill weed, marjoram, basil, chives, black pepper, thyme, and parsley.
Continue mixing until everything is evenly distributed and you have a smooth, creamy mixture.
Taste the mixture and adjust salt or herbs if needed. Mix again briefly to incorporate.
Transfer the Boursin cheese to a storage container. Cover tightly and refrigerate for at least one hour before serving.
