Cervelle de Canut (Herbed Cheese Spread)
Published July 21, 2020
- Total Time
- 10 minutes, plus draining and chilling
- Rating
- Comments
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Ingredients
- 1pound fresh, whole-milk, full-fat fromage blanc (ideally from a farm)
- 1small shallot, peeled and roughly chopped
- 2tablespoons chopped fresh herb leaves (such as dill, tarragon, chives, chervil and parsley)
- 1½teaspoons extra-virgin olive oil
- 1teaspoon red wine vinegar
- ½small garlic clove
- ¾teaspoon salt, plus more as needed
- ¼teaspoon freshly ground pepper, plus more as needed
Nutritional analysis per serving (4 servings)
123 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 9 grams protein; 299 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using farm-fresh cheese, line a sieve with two layers of cheesecloth and place over a bowl. Add the fromage blanc and let it strain at room temperature for at least 3 to 4 hours to eliminate excess liquid.
- Step 2
Combine fromage blanc with all remaining ingredients in a food processor and blend until the shallots are finely chopped and the texture begins to resemble cottage cheese, about 30 seconds.
- Step 3
Empty into a bowl and whisk; season to taste with salt and pepper. Serve chilled; eat with a spoon or serve with baguette.
Private Notes
Comments
Might a similar but different "cheese" be made from this recipe with full fat yogurt?
I have been making a version of this for years using whipped cream cheese and generally same ingredients. Drizzle of OO, one or two garlic cloves thru a press, dried Italian herbs are easiest but I use the fresh rosemary I grow as well. I forgo the added texture of onion but I always add a sprinkle of pepper flakes. Pepper is fine but I generally dont add extra salt. It can be pressed into a ramekin but I generally mound it centered on a plate finished with drizzle of OO and more herbs.
Guys, looking for a substitute, I would suggest trying Chevre, commonly referred to as "goat's cheese". I don't know the flavor profile of this Blanc one, but I promise the Chevre will be lovely.
Fromage blanc substitute is cottage cheese, but where's the creme fraiche?
We recently went to a cooking class in Lyon at the Cafe - Atelier. They made this delicious spread with cream cheese and gave us a recipe very similar to this. They used 1T of olive oil and 1 T of their own wine vinegar which they make on the premise. It was delicious.
I’ve seen “farmers cheese” with the cream cheese which may make a decent sub. But, I’ve actually bought a fromage blanc culture from a cheese making supplier online and have just made it myself with whole milk (also add calcium chloride since it’s pasteurized, to get firmer curd). I also can’t find chervil, so I just use the other mentioned fresh herbs. It turns out delicious!