Fromage Blanc Cheese Spread (Cervelle de Canut)

  • Serves

    serves 4-6

  • Cook

    5 minutes


By Daniel Boulud

Published on April 26, 2016

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.


  • 12 oz. fromage blanc
  • 1 12 tbsp. finely chopped chervil
  • 1 12 tbsp. finely chopped chives
  • 1 12 tbsp. finely chopped parsley
  • 1 12 tbsp. finely chopped tarragon
  • 2 tsp. olive oil
  • 2 tsp. red wine vinegar
  • 2 tsp. white wine vinegar
  • 1 garlic clove, mashed into a paste
  • Kosher salt and freshly ground pepper


Step 1

In a medium bowl, mix fromage blanc with chervil, chives, parsley, tarragon, olive oil, vinegars, garlic paste, salt, and pepper. Refrigerate until ready to serve.

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