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Soften the ingredients: Let the butter and cream cheese sit at room temperature for 30–60 minutes. They should be very soft to the touch, this ensures your cheese mix is smooth and lump-free.
Whisk until smooth: Place the softened butter and cream cheese in a bowl and beat together with an electric whisk until creamy and well combined.
Add flavour: Stir in the chives, dill, grated garlic, and black pepper. Mix well with a spatula until evenly blended.
Shape the cheese: Line a 1-cup measuring cup with a double layer of clingfilm. Spoon in the cheese mixture and press it down firmly to remove air pockets. Flatten the top and cover with a small square of greaseproof paper.
Chill to set: Refrigerate for 1–2 hours, or until firm enough to unmold.
Serve: Turn out your homemade Boursin onto a plate and serve with crackers, fresh bread, or as part of a festive cheese board.