Entree: France – Lyonnais – Cervelle de Canut (Lyon-style herbed fresh cheese spread)

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 1 hr

Total 1 hr 10 min

Ingredients

- 10 oz (280 g) fromage blanc or fromage frais
- 2 tbsp (30 ml) crème fraîche
- 1 small shallot, finely minced, about 1 oz (30 g)
- 2 tbsp (12 g) chopped chives
- 2 tbsp (6 g) chopped flat-leaf parsley
- 1 tbsp (4 g) chopped fresh tarragon
- 1 tbsp (15 ml) white wine vinegar
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 ml) fresh lemon juice
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- Crusty bread or baguette for serving

Instructions

1. In a bowl, whisk together the fromage blanc and crème fraîche until smooth and creamy.
2. Stir in the minced shallot, chives, parsley, tarragon, white wine vinegar, olive oil, and lemon juice until evenly combined.
3. Season with salt and pepper, tasting and adjusting seasoning as needed.
4. Cover and chill for at least 1 hour to allow flavors to meld; mix once more before serving.
5. Serve chilled or at cool room temperature with slices of crusty bread.