Fromage Blanc Cheese Spread (Cervelle de Canut)

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.

Featured in: Don’t Mess with the Food of Lyon

Fromage Blanc Cheese Spread (Cervelle de Canut) Fromage Blanc Cheese Spread (Cervelle de Canut)
A smooth herbed-cheese spread named for Lyon's 19th century silk weavers.
Yield: serves 4-6
Time: 5 minutes

Ingredients

  • 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

Instructions

  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.