Cervelle de canut, Aussie style

Cervelle de canut, Aussie-style.
Cervelle de canut, Aussie-style. 

This addictively creamy Boursin-like herbed cream-cheese dip is a specialty of Lyon, where it is called "silk-weaver's brains". Use goat's curd or a light un-ashed goat's cheese with fresh ricotta in place of France's light, creamy fromage blanc.


200g goat's curd or soft, fresh goat's cheese

100g fresh ricotta, drained for 30 min

1 shallot, finely grated (e.g. on a Microplane)

1 small garlic clove, finely grated

2 tbsp chives, very finely snipped

1 tbsp parsley, very finely chopped

2 tsp thyme leaves, finely chopped

Sea salt and pepper

2 tsp white wine vinegar

1 tbsp extra virgin olive oil

1 baguette for serving


Whisk goat's cheese and ricotta with shallot, garlic, all but one teaspoon of the chives, parsley, thyme, salt and pepper.

Whisk in white wine vinegar and olive oil, until the mixture is a light and creamy consistency (add a dash of water if it feels thick).

Transfer to a serving bowl and top with remaining chives.

Serve with sliced toasted or grilled baguette.