Cervelle de canut - Misplaced Pages

French cheese spread

Cervelle de canut

Type	Spread
Place of origin	France
Region or state	Lyon
Main ingredients	Fromage frais, herbs, shallots, salt, pepper, olive oil, vinegar
[REDACTED] Media: Cervelle de canut

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

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.

Notes

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

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