Herb-Flavored Fresh Cheese

Cervelle de Canut

Preparation info

  • Makes

    4

    First-Course Servings
    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

This Lyonnaise dish is named after silk workers—canuts—who worked in Lyons’s silk factories before the Second World War. A cervelle is a brain, and the culinary term cervelle refers to animal brains used as food. Fromage frais, the base for cervelle de canut, has a texture vaguely reminiscent of calves’ brains, and this may explain the use of cervelle in the name of the dish.

In any case, cervelle de canut is a close relative to our American sour-cream-and-onion dip, the only signif