Cervelle de Canut (Herb-Flecked Cheese Spread)

2018-03-07T14:36:50+00:00 March 6th, 2018|

This is an excellent idea for an appetizer from Lyon, France.
It only takes a few minutes to make, and you can save some in the fridge for a few days… because you are going to want to go back for more!


  • 2 cups whole or low-fat plain Greek yogurt
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh tarragon leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons minced shallot
  • 1 1/2 teaspoons red wine vinegar
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper



Place the yogurt in a large bowl and whisk until creamy, about 30 seconds, add the remaining ingredients, whisking well to incorporate.
Taste and season with more salt and pepper as needed.


Line a fine-mesh strainer or colander with a double layer of cheesecloth, and set it over a bowl or plate.
Pour the yogurt mixture into the lined strainer. Refrigerate to strain for 2 to 3 hours.


To serve, unmold the cervelle de canut onto a serving dish and gently remove the cheesecloth.
Serve with toasted bread, baguette, or crackers.

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