Cervelle De Canut French Cream Cheese Spread With Wine Food

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.

Provided by Pete Wells

Categories     snack, dips and spreads, finger foods, appetizer, side dish

Time 10m

Yield 2 cups

Number Of Ingredients 8

• Ingredients

Cervelle de canut is a French specialty from Lyon and literally means 'silk worker's brain', named for the silk weavers of 19th century Lyon who were called 'canuts'. It's a fantastic nibble. Spread it over crusty bread.

Provided by stella

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h10m

Yield 6

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 94.9 calories, Carbohydrate 3.4 g, Cholesterol 6.8 mg, Fat 6.4 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 1.8 g, Sodium 64 mg, Sugar 0.5 g

A French spread from the Burgundy region. The original recipe asks for quark, a German/French soft curd cheese, but it will work with cottage cheese as well. Serve the spread with fresh toast. The preparation time does not include the 4 hours needed to strain the cottage cheese.

Provided by Is This Really Nece

Categories     Spreads

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 274.5, Fat 22.7, SaturatedFat 9, Cholesterol 38.1, Sodium 363, Carbohydrate 4.9, Fiber 0.1, Sugar 0.4, Protein 11.1