Cervelle de Canut (Herbed Cheese Spread)


  • 1

    pound fresh, whole-milk, full-fat fromage blanc (ideally from a farm)

  • 1

    small shallot, peeled and roughly chopped

  • 2

    tablespoons chopped fresh herb leaves (such as dill, tarragon, chives, chervil and parsley)

  • 1 ½

    teaspoons extra-virgin olive oil

  • 1

    teaspoon red wine vinegar

  • ½

    small garlic clove

  • ¾

    teaspoon salt, plus more as needed

  • ¼

    teaspoon freshly ground pepper, plus more as needed


  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.
  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.
  3. Empty into a bowl and whisk; season to taste with salt and pepper. Serve chilled; eat with a spoon or serve with baguette.