Cervelle De Canut Herbed Cheese Spread Food

CERVELLE DE CANUT (HERBED CHEESE SPREAD)

Cervelle de Canut (Herbed Cheese Spread) image

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

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

Steps:

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.
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.
Empty into a bowl and whisk; season to taste with salt and pepper. Serve chilled; eat with a spoon or serve with baguette.

CERVELLE DE CANUT (FRENCH CREAM CHEESE SPREAD WITH WINE)

Cervelle de Canut (French cream cheese spread with wine) image

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

250 g cottage cheese
100 g cream cheese
50 ml olive oil
50 ml white wine
2 shallots, chopped very fine
1 tablespoon chervil, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely chopped
salt
pepper

Steps:

Put the cottage cheese in a very fine sieve (or, alternatively, in a strainer that is lined with straining cloth) and leave to strain for circa 4 hours.
Mix the cottage cheese, cream cheese, olive oil, and wine and whip into a paste.
Add the shallots, chervil, parsley, and chives, and add salt and pepper to taste.

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

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Cervelle de canut is a cheese spread/dip, and a specialty of Lyon, France.. The dish is a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar.Its name literally means "silk worker's brain", after the canuts, the silk workers of 19th-century Lyon.Its name is thought to reflect the low opinion the affluent in Lyon had of the weavers.
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