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Loading...Cervelle de Canut is a signature Lyonnaise fresh cheese spread, traditionally named after the city's silk weavers who ate it as a humble workday snack. Cool, creamy fromage blanc is folded with finely minced shallots, garlic, and a generous blend of fresh herbs for a bright, tangy starter that comes together in minutes.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 175 kcalCalories
- 13 gFat
- 4 gSaturated Fat
- 7 gCarbs
- 1 gFiber
- 2 gSugar
- 7 gProtein
- 320 mgSodium
- 165 mgPotassium
- 135 mgCalcium
- 0.6 mgIron
- 6 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the cheese spread
- 250 g fromage blanc (or well-drained fresh ricotta)
- 2 tbsp finely minced shallot
- 1 small garlic clove, grated to a paste
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tbsp finely snipped fresh chives
- 1 tbsp chopped fresh chervil
- 1 tsp finely chopped fresh tarragon
- 2 tbsp extra-virgin olive oil
- 1 tsp dry white wine
- 1 tsp white wine vinegar
- 1/2 tsp fine sea salt
- 1/4 tsp freshly cracked black pepper
To serve
- 1 small baguette, sliced and lightly toasted
- Extra olive oil, for drizzling
Directions
- In a small bowl, combine the minced shallot, grated garlic, white wine, and white wine vinegar; let stand 5 minutes to mellow the raw allium bite.
- Add the fromage blanc to the bowl along with the parsley, chives, chervil, tarragon, olive oil, salt, and pepper.
- Fold gently with a silicone spatula until the herbs are evenly distributed and the mixture is smooth and lightly streaked with green.
- Cover and chill for at least 30 minutes (and up to 4 hours) so the flavors meld and the spread firms up slightly.
- Just before serving, give the spread a final stir, taste, and adjust salt and pepper.
- Spoon into a shallow bowl, make a few swirls with the back of a spoon, and drizzle with a thin stream of olive oil.
- Serve with warm toasted baguette slices and extra chopped chives sprinkled on top.
Cook’s Notes
- If you cannot find fromage blanc, a 50/50 blend of thick Greek yogurt and whole-milk ricotta makes an excellent substitute; strain it through cheesecloth for 30 minutes first.
- Always use fresh herbs – dried herbs will turn the spread dusty and grassy rather than bright and fragrant.
- For a more substantial starter, swirl in 2 tablespoons of finely chopped toasted walnuts or a few rinsed capers.
- The spread keeps covered in the refrigerator for up to 2 days; give it a stir before serving as a little liquid may pool on top.
- Pair with a crisp, dry Beaujolais or a local Côtes du Rhône for an authentic Lyonnaise bistro experience.
