Swine & Sea — Cervelle de Canut — French Creole Recipe

Cervelle de Canut

This one’s a gem out of Lyon. The name translates to silk worker’s brain — a nod to the city’s 19th-century weavers, and also a cruel jab from the bourgeoisie who apparently thought them brainless. But the spread itself? A mix of fromage blanc, herbs, vinegar, and garlic. Humble, fresh, unpretentious — the way cheese should be. Think Boursin’s cool cousin who smokes clove cigarettes and quotes Hunter Thompson.

Recipe

  • 8 oz.

    fromage blanc

  • 2 tsp.

    shallot , finely chopped

  • 2

    garlic cloves , finely chopped

  • 2 tsp.

    Italian parsley , finely chopped

  • 2 Tbsp.

    fresh chives , finely chopped

  • 1

    green onion , white only, finely chopped

  • 2 Tbsp.

    walnut oil

  • 1 tsp.

    champagne vinegar
    Step 1

  • Drain the fromage blanc by placing it in a fine sieve that is set on top of a bowl and place it in the fridge for 30 minutes.

    • Step 2

  • In the meantime, prepare all of your herbs.

    • Step 3

  • Remove the fromage blanc from the refrigerator. In a medium size bowl, add the fromage blanc, walnut oil and champagne vinegar and throughly mix.

    • Step 4

  • Fold the herbs into the cheese mixture, keeping the cheese airy.

    • Step 5

  • Season with salt and pepper.