Entree: France – Central Culinary Region – Cervelle de Canut (Lyon-style herbed fresh cheese spread served with crusty bread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

- 16 oz (450 g) fromage blanc or full-fat strained yogurt (such as full-fat strained yogurt)
- 1/4 cup (60 ml) crème fraîche or sour cream
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) walnut or neutral oil (optional)
- 1 tbsp (15 ml) red wine vinegar
- 1 small shallot, finely minced (about 1 oz / 30 g)
- 1 small garlic clove, grated or minced
- 2 tbsp (30 ml) finely chopped fresh chives
- 2 tbsp (8 g) finely chopped flat-leaf parsley
- 1 tbsp (2 g) finely chopped fresh tarragon
- 1 tsp (5 g) lemon zest, finely grated
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 baguette or crusty country loaf for serving

Instructions

1. In a mixing bowl whisk together the fromage blanc and crème fraîche until smooth and creamy.
2. Add the olive oil, optional walnut oil, and red wine vinegar; whisk to combine into a loose spread.
3. Stir in the minced shallot, garlic, chives, parsley, tarragon, lemon zest, salt and pepper until evenly distributed. Taste and adjust seasoning.
4. Cover and chill at least 30 minutes to let flavors meld; longer (2–4 hours) is preferable for deeper flavor.
5. To serve, transfer to a shallow bowl, drizzle a little extra olive oil over the top and sprinkle with more chopped chives or cracked pepper. Serve with sliced baguette or crusty bread.