Cervelle de Canut is a cheese spread that is a specialty of Lyon, France. It is made with fromage blanc (or, if that is not available, ricotta), into which is added garlic, shallot, chives, and herbs such as chervil, parsley, tarragon, thyme, salt, black pepper and olive oil. It is served on toasts or as a spread.
Name origins
French, literally "brain of the silk worker." So called for its supposed similarity to silk workers in the 17th and 18th century silk industry of Lyon.