 | |
| Type | Spread |
|---|---|
| Place of origin | France |
| Region or state | Lyon |
| Main ingredients | Fromage frais, herbs, shallots, salt, pepper, olive oil, vinegar [1] [2] [3] [4] |
Cervelle de canut is a cheese spread or dip that is a specialty of Lyon, France. [5]
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
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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