La cervelle de canut – French goat’s curd ricotta and herb dip

This creamy, fresh, delicious dip is from Lyon in the 19th century - the food capital of France. I know friends who recall eating this while at university there recently – it is still just as celebrated. Served traditionally in small bowls alongside a freshly dressed salad and toasted walnut bread.

I like to serve it this way too as they go together beautifully - I have a bread maker from 1995 that still works to this day which is great for adding different breads to menus. Olive bread would work really well with this dip too.

Bizarrely the name means “silk weaver’s brains” as Lyon was an affluent silk centre of France at the time and the weavers lived in poverty. So, it has a derogatory meaning - seemingly to reflect the poor regard the richer community held the weavers. Hey it’s the 19th century!

It traditionally used a farmhouse-style cheese like fromage blanc if you can find it, but these ingredients are more readily available.

The whole birthday party asked for this recipe that night when I served it – here it is!

Makes 850g, a large tub – serves 8 – 10. V. GF.

Pictured: La cervelle de canut – French goat’s curd ricotta and herb dip