The cervelle de canut is a cheese specialty from Lyon (usually made by the cheese shops) made of fromage blanc en faisselle (similar to cottage cheese) mixed with creme fraiche and the addition of fresh herbs, garlic and shallots. To finish it off, it’s seasoned with salt, pepper, walnut oil and vinegar.
It is usually served as a snack on fresh or toasted bread, it’s a perfect summer appetizer. The cervelle de canut marries well with a good white Beaujolais or Chablis wine.
Each version can vary slightly. For example, I have added a small amount of fresh goat’s cheese in this recipe.
Ingredients:
200 grams of fromage blanc or cottage cheese
50 grams of fresh goat’S cheese
100 ml of creme fraiche
2 teaspoons of finely chopped shallots
2 garlic cloves finely chopped
2 teaspoons of chopped parsley
2 tablespoons of finely chopped chives
1 small fresh onion (spring salad onion) finely chopped
2 tablespoons of walnut oil
1 tablespoon of a vinegar of your choice
Salt and pepper to taste.
I found this amazing gourmet delicatessen shop (epicerie) in Lyon which I highly recommend for top quality produce (e.g. walnut oil for this recipe). If you find yourself in Lyon it’s worth checking out.
Epicerie sur cours
72 cours docteur long 69003 lyon
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