Cervelle de canut is a cheese spread or dip that is a specialty of Lyon, France.[5]

Cervelle de canut
Place of originFrance
Region or stateLyon
Main ingredientsFromage frais, herbs, shallots, salt, pepper, olive oil, vinegar[1][2][3][4]

The dish is a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar. Its name literally means "silk worker's brain", after the canuts, the silk workers of 19th-century Lyon. Its name is thought to reflect the low opinion Lyon's affluent had of the weavers.[6]

See also Edit

Notes Edit

  1. ^ "Cervelle de Canut (Herbed Cheese Spread) Recipe". NYT Cooking. Retrieved 23 December 2022.
  2. ^ Boulud, Daniel (18 March 2019). "Fromage Blanc Cheese Spread (Cervelle de Canut)". Saveur. Retrieved 23 December 2022.
  3. ^ "Recette cervelle des canuts : une spécialité Lyonnaise". papilles et pupilles .fr (in French). 30 May 2012. Retrieved 23 December 2022.
  4. ^ Ducasse, Alain. "Cervelle de canut". L'Académie du Goût (in French). Retrieved 23 December 2022.
  5. ^ Boulud, D.; Greenspan, D. (1999). Daniel Boulud's Cafe Boulud Cookbook. Scribner. p. 26. ISBN 978-0-684-86343-6. Retrieved June 1, 2017.
  6. ^ "La cervelle de canut". ninemsn. Archived from the original on September 3, 2007. Retrieved June 2, 2007.