Cervelle de Canut

Name: Cervelle de Canut
Yield: Serves 6–8 as a starter
Ingredients: 1 tbsp very finely chopped herbs such as parsley, chervil, thyme, dill, fennel fronds or chives, or any combination; 1 tbsp very finely chopped herbs such as parsley, chervil, thyme, dill, fennel fronds or chives, or any combination; 1 tbsp very finely chopped herbs such as parsley, chervil, thyme, dill, fennel fronds or chives, or any combination; 1 tbsp very finely chopped herbs such as parsley, chervil, thyme, dill, fennel fronds or chives, or any combination; 2–4 tbsp verjuice or light white wine vinegar; 1 tbsp very finely chopped herbs such as parsley, chervil, thyme, dill, fennel fronds or chives, or any combination; 1 tbsp very finely chopped herbs such as parsley, chervil, thyme, dill, fennel fronds or chives, or any combination; 1 tbsp very finely chopped herbs such as parsley, chervil, thyme, dill, fennel fronds or chives, or any combination; Course sea salt and Freshly ground black pepper; Course sea salt and Freshly ground black pepper; 1–2 tbsp extra-virgin olive oil; 2–4 tbsp verjuice or light white wine vinegar; Cornichons or pickled cucumbers; Cornichons or pickled cucumbers; Crusty sourdough or rye bread; Crusty sourdough or rye bread; 500 g (1 lb 2 oz ) fresh curd cheese, or strained Fromage Blanc; 1 shallot, very finely chopped; 1 garlic clove, very finely chopped; 500 g (1 lb 2 oz ) fresh curd cheese, or strained Fromage Blanc; 1 tbsp crème fraîche

Preparation info

Serves
6–8
as a starter

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

This cheese is also known by the name Claqueret Lyonnais, which refers to the wooden spoon used to mix herbs, shallots, soft herbs and garlic into the silky-smooth cheese curd.

Ingredients

500 g (1 lb 2 oz ) fresh curd cheese, or strained Fromage Blanc

Starter
cheese
Vegetarian

Method

In a mixing bowl, beat the curd cheese or fromage blanc with the crème fraîche until smooth. Add the shallot, garlic and herbs. Season with salt and pepper, then taste and add more if necessary.
Cover the bowl with clingfilm and chill for 2 days to allow the flavours to meld. Add the verjuice or white wine vinegar and olive oil – add the smaller quantity first,