Cervelle de canut is not actually made from brains! It is actually a seasoned fresh cheese made from fromage blanc, herbs, shallots, vinegar, and sometimes oil. It has a creamy texture and is often enjoyed on toast, as an appetizer, or at the famous Café des Fédérations in Lyon, where it has almost become a local emblem.
The name comes from the term “canut,” which referred to silk weavers in Lyon in the 19th century. These canuts were known for their somewhat rebellious and independent nature, but above all for their taste for good food.
It is said that this fresh cheese was easy to prepare, nutritious, and inexpensive, perfect for the canuts’ simple meals. The “cervelle” part of the name comes from its slightly grainy and creamy texture, which is reminiscent of… brains. A somewhat provocative name, in the Lyon spirit!
Over time, this cheese has become a traditional Lyon dish, served in the city’s bouchons and cafés, and often enjoyed with a little bread and a glass of local white wine.
