Recipe: Cervelles des Canut (Herb-Flecked Cheese Spread) — Recipes from The Kitchn

Au revoir, Paris! Ann Mah takes us off the tourist path on a culinary tour of France’s favorite regional foods.

This herb-flecked farmer’s cheese is a classic recipe from Lyon, which is considered the gastronomic capital of France. Cervelle de canut translates literally to “silk-weaver’s brains.” There are many wild theories behind the name — some believe it indicated the low status of the silk workers, while others claim it’s in reference to the labor revolts staged by the canuts in the mid-19th century. Whatever the case, it is true that the canuts frequently enjoyed this soft, savory cheese, spread on baguette or toasted bread.

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