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Cheese from France, Lyon
Cervelle de canut is a dressed fresh cheese, not a ripened one. The ferment is the fromage blanc, a fresh cheese that French law says is unripened and mainly lactic-fermented. The firm cheese is beaten with salt, pepper, a dash of vinegar, olive oil and fresh herbs.
| Fromage blanc | Firm rather than smooth[guichet2022] |
| Salt and pepper | [guichet2022] |
| Vinegara dash | [guichet2022] |
| Olive oila dash | [guichet2022] |
| Freshly cut herbs | [guichet2022] |
What changes: Lactic fermentation starts to sour the milk
Output: soured milk.
Microbes at work in this step
French law says fromage blanc, when fermented, undergoes mainly lactic fermentation
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cervelle de canut is a dressed fresh cheese, not a ripened one. The ferment is the fromage blanc, a fresh cheese that French law says is unripened and mainly lactic-fermented. The firm cheese is beaten with salt, pepper, a dash of vinegar, olive oil and fresh herbs.
Cervelle de canut is a fresh lactic cheese turned into a dish. The fermentation ends with the fromage blanc; what makes it cervelle de canut is the beating with vinegar, oil and herbs, which no plain fresh cheese gets.
French Label Rouge rules for faisselle, a related fresh curd, keep the curd at 0–6 °C and limit E. coli to 10 per gram. Keep the dressed cheese cold and eat it fresh.
Hazards the sources name: Escherichia coli and Enterobacteriaceae, each limited to 10 per gram in Label Rouge faisselle.
Every number is labelled with how it is known. How this atlas is made
The dish is linked to the canuts, the silk weavers of Lyon, who rose in revolt in 1831, 1834 and 1848. The Lyon library says the name recalls that they could not afford lamb's brains. It is also called claqueret, a name said to come from beating ("claquer") the cheese to work in the seasoning. The present recipe is credited to chef Paul Lacombe of the restaurant Léon de Lyon, who made it known in 1934. The Lyon library's answer says the weavers beat sarasson or fromage blanc with herbs, and that in 1841 this cheese, beaten with buttermilk, garlic and small onions, was eaten three times a day, though that rests on unnamed sources.
