What is Cervelle de Canut?

Cervelle de Canut is a very popular cheese span or cheese decline used to produce various types of cheese meals in French cuisine. It is a specialty of the Lyons region in France and means "the brain of a silk worker"; credelle is French for the brain and Canut means a silk worker. According to one theory, this term was created as an offensive reference to silk workers who worked in the silk factories of Lyonnais before World War II. Obviously, the local Lyon population did not consider silk workers too clear, and therefore a comparison of their brains with the Cervelle de Canut consistency. The term could also develop from comparison with animal brains, especially with the calves that were cooked and consumed. Soft, fresh cheese is mixed with a range of fresh, baby herbs like chives, parsley, shallot, tarragon or marjoram, and then flavored with garlic, pepper, salt, olive oil and vinegar. The mixture is processed via a blender to getLa smooth yogurt as a consistency. If the consistency of Cervelle de Canut is found to be too strong, it can be thinned by adding small milk.

If the cheese decrease in a stronger consistency is required, the cheese should be processed in a blender and then pressed in the cheese to push all the moisture from it. For the best results, the cheese should be compressed into curd and after the refrigerator drains overnight. The released cheese can then be mixed with fresh herbs and spices and processed in a blender to get a smooth paste.

Cervelle de Canut can be stored in the refrigerator until it is necessary. In France, it is often consumed as a first course or hrrs d'oeuvre as they call it in French. The cheese is spreading with a strong consistency is usually served with roasted French bread, with salted biscuits and mashed potatoes. Cheese decline with a thin consistency can be poured as a bandage over vegetablesEntile and fruit salads, or can be consumed directly as a cheese bowl. Cervelle de Canut can often be paired with French red wine.