Henri Boursault's fondness for cheese grew from a young age. Following World War I, it occurred to Boursault that during the war, fat was not included in the manufacturing of cheese. With knowledge that adding fat would make the cheese even more delicious, this lead him to develop a soft-ripened, triple cream cheese that would become popular after years of trial and error in 1953.
The current packaging displayed a dated and ill-fitted brand logo for such a unique cheese, rich in history. The objective was to not only highlight the French aspects of the brand but to also reflect on tradition while applying a vintage, yet contemporary look and feel in response to its debut in 1950‚ Äôs France. With a long-lasting and premium, 'blue ribbon', flavor appeal, there was a strong sense to maintain brand equity due to the popularity of the brand.
Live what you love
© 2012 Samantha Szakolczay — All Rights Reserved.