Cervelle des Canuts
Cervelle des Canuts is a Lyon specialty that's as simple as it is delicious! Behind its curious name lies a creamy preparation made with fresh cheese, enhanced with aromatic herbs, shallot, garlic, and a touch of vinegar. Fresh and light, this recipe can be enjoyed as a spread on toasted bread or as an accompaniment to raw vegetables. This dish is perfect for a convivial appetizer or drinks with friends, typically from Lyon and absolutely irresistible!
Ingredients
- 1 L whole milk
- 1 packet of starter culture
- 4 drops of rennet
- 1 onion
- 1 shallot
- parsley, chives, garlic
- 2 tablespoons olive oil
- 1 tablespoon of vinegar
- 50 g thick cream
- salt and pepper
Preparation
1. Mix 1L of milk with the starter culture packet.
2. Fill the cheese molds and add 1 drop of rennet per container without stirring.
3. Set the Yogurt and Cheese Maker for 12 hours.
4. Remove the cheese molds and let them sit at room temperature for 1 hour. Drain the containers for 24 hours in the refrigerator.
5. The next day, peel and chop the garlic clove, white onion, and shallot.
6. Also chop the parsley and chives.
7. In a bowl, vigorously whisk the fresh cheese with the chopped ingredients.
8. Add the oil, vinegar, salt and pepper.
9. Refrigerate for 1 hour before serving. Pairs wonderfully with jacket potatoes.
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