Sophie Fenlon’s Cervelle de Canut

A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the  “canuts” the silk workers of 19th century Lyon. Served usually as an aperitif in the summer, because of its fresh, light texture and flavour. The Lyonnaise enjoy with bread, charcuterie, gressins (breadsticks) and cold bottles of rosé.

Traditionally made with Fromage blanc, this recipe utilizes the products we can find in BC, substituting the Fromage blanc with thick greek yogurt and Crème fraiche.



Yield: 600ml



150 grams organic Crème Fraiche

350 grams organic thick Greek yogurt, unsweetened and full fat


500 grams Fromage blanc


2 shallots, finely diced

1 lemon, juice only

2 tsp sea salt or fleur de sel

1 Tbsp Dijon mustard

1 tsp black peppercorns

2 Tbsp sherry vinegar

1 Tbsp white wine

1/2 cup olive oil

1/4 cup chopped French parsley (curly)


Night before (If using Fromage blanc, skip this step.):

  • Mix together the Crème Fraiche and the Greek yogurt. Using either cheesecloth or a coffee strainer, hang this “fromage” mixture over a bowl in the fridge overnight, allowing any extra whey to escape.

To make:

  • Whisk together the shallots, lemon juice, salt, mustard, peppercorns, vinegar, wine and parsley. Slowly drizzle in the olive oil until emulsified.
  • Remove fromage mixture from the fridge. Discard whey. Fold shallot mixture into the fromage; adjust seasoning to taste.
  • Chill before serving.
  • Garnish with more parsley, if desired.



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