Fromage Blanc Cheese Spread (Cervelle de Canut)

Fromage Blanc Spread
Fromage Blanc Spread (Cervelle de Canut)Matt Taylor-Gross

This dish, which translates literally to “silk worker's brain,” is said to be named for Lyon's 19th-century silk weavers, who'd often make a lunch of the smooth herbed-cheese spread. Chef Boulud's family used to make it with fresh goat cheese, but fromage blanc works just as well. Serve with salad, potatoes, or toasted bread.