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La Cervelle de Canut
Fresh Cheese with Herbs
Preparation info
- Serves
6–8
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
The ‘Canuts’ are the silk weavers of Lyon, though why they call this cheese spread their ‘cervelle’ (brains) is undisclosed. Its original name of ‘claqueret’ is more explanatory: ‘claquer’ means to slap, an action, said the men of Lyon, that kept their cheese and their wives in good order.
Ingredients
| cream cheese* |
Method
Beat the cheese until very smooth; then whisk in the cream, wine, oil and vinegar, if using. Stir in the garlic, parsley and chives with salt and pepper to taste. Spoon the mixture into a small bowl and serve with hot boiled or steamed potatoes or as a spread for bread or toast.