Cervelle de Canut (Herbed Cheese Spread)

Name: Cervelle de Canut (Herbed Cheese Spread)
Total time: 10 min
Yield: 2 cups
Cuisine: french
Ingredients: 1 pound fresh, whole-milk, full-fat fromage blanc (ideally from a farm); 1 small shallot, peeled and roughly chopped; 2 tablespoons chopped fresh herb leaves (such as dill, tarragon, chives, chervil and parsley); 1 1/2 teaspoons extra-virgin olive oil; 1 teaspoon red wine vinegar; 1/2 small garlic clove; 3/4 teaspoon salt, plus more as needed; 1/4 teaspoon freshly ground pepper, plus more as needed

Recipe from Le Bouchon des Filles

Adapted by Pete Wells

Published July 22, 2020

Cervelle de Canut (Herbed Cheese Spread) — Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

Total Time: 10 minutes, plus draining and chilling
Rating: 4(154)
Comments: Read comments

The author Bill Buford spent years in Lyon, France, researching French cuisine for his book “Dirt.” He picked up this recipe from a modern Lyonnaise bouchon, Le Bouchon des Filles. The simple, savory mixture of fromage blanc with shallots, garlic and other seasonings is a mainstay in Lyon, where it often appears with the cheese course. (Or it may be the cheese course.) The name means silk worker's brain, a mysterious reference to the days when silk weaving made Lyon rich. This version is set apart by its lavish use of fresh herbs. —Pete Wells

Featured in: Zooming In on Bill Buford’s Latest Obsession

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Ingredients

Yield:2 cups

1pound fresh, whole-milk, full-fat fromage blanc (ideally from a farm)
1small shallot, peeled and roughly chopped
2tablespoons chopped fresh herb leaves (such as dill, tarragon, chives, chervil and parsley)
1½teaspoons extra-virgin olive oil
1teaspoon red wine vinegar
½small garlic clove
¾teaspoon salt, plus more as needed
¼teaspoon freshly ground pepper, plus more as needed

Ingredient Substitution Guide

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Preparation

Step 1
If using farm-fresh cheese, line a sieve with two layers of cheesecloth and place over a bowl. Add the fromage blanc and let it strain at room temperature for at least 3 to 4 hours to eliminate excess liquid.
Step 2
Combine fromage blanc with all remaining ingredients in a food processor and blend until the shallots are finely chopped and the texture begins to resemble cottage cheese, about 30 seconds.
Step 3
Empty into a bowl and whisk; season to taste with salt and pepper. Serve chilled; eat with a spoon or serve with baguette.

Ratings

4 out of 5

154 user ratings

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Comments

Jane4 years ago

Might a similar but different "cheese" be made from this recipe with full fat yogurt?

Dan Thompson4 years ago

I have been making a version of this for years using whipped cream cheese and generally same ingredients. Drizzle of OO, one or two garlic cloves thru a press, dried Italian herbs are easiest but I use the fresh rosemary I grow as well. I forgo the added texture of onion but I always add a sprinkle of pepper flakes. Pepper is fine but I generally dont add extra salt. It can be pressed into a ramekin but I generally mound it centered on a plate finished with drizzle of OO and more herbs.

christine4 years ago

Guys, looking for a substitute, I would suggest trying Chevre, commonly referred to as "goat's cheese". I don't know the flavor profile of this Blanc one, but I promise the Chevre will be lovely.

Wanda Diffley11 months ago

We recently went to a cooking class in Lyon at the Cafe - Atelier. They made this delicious spread with cream cheese and gave us a recipe very similar to this. They used 1T of olive oil and 1 T of their own wine vinegar which they make on the premise. It was delicious.

Ryan4 years ago

I’ve seen “farmers cheese” with the cream cheese which may make a decent sub. But, I’ve actually bought a fromage blanc culture from a cheese making supplier online and have just made it myself with whole milk (also add calcium chloride since it’s pasteurized, to get firmer curd). I also can’t find chervil, so I just use the other mentioned fresh herbs. It turns out delicious!

Robina4 years ago

For those who can’t find fromage blanc it’s easy to make. Milk, buttermilk, lemon juice. Boil it to 175, let it sit, then put it in cheesecloth and drain. So good!

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