I love dishes that are more than the sum of their parts: really delicious but so easy to make that you feel like you’re cheating. This Cervelle de Canut definitely fits into that category. It’s a flexible friend, great with crackers and also good to dollop over roast potatoes or steak, or to dot on oysters.
Even better, it has an interesting story. The dip is a specialty of Lyon, France’s third largest city, sitting on the confluence of two rivers in the south-east of the country. Lyon was famous for its silk industry and ‘cervelle de canut’ means silk worker’s brain. No-one is quite sure why but it’s interesting to speculate as you eat it!
See below for more cheese dip ideas and for a little more about Lyon and its silk workers.
I made this video with the incredibly knowledgeable Anthony Femia of Maker & Monger at Prahran Market.
Serves: 6-8 as a starter or accompaniment
Time: 10 minutes