This dish, which translates literally to "silk worker's brain," is said to be named for Lyon's 19th-century silk weavers, who'd often make a lunch of the smooth herbed-cheese spread.
This dish, which translates literally to "silk worker's brain," is said to be named for Lyon's 19th-century silk weavers, who'd often make a lunch of the smooth herbed-cheese spread. Chef Boulud's family used to make it with fresh goat cheese, but fromage blanc works just as well. Serve with salad, potatoes, or toasted bread. Get the recipe for Fromage Blanc Spread (Cervelle de Canut) »