Despite its name, what is Cervelle de Canut actually made from?

A fresh cheese preparation, typically fromage blanc or faisselle, mixed with herbs

Cervelle de Canut translates misleadingly to 'silk worker's brain'; however, it is distinctly a dairy-based preparation, not an offal dish. It is traditionally constructed using fresh, unaged cheeses such as fromage blanc or faisselle. This creamy base is then vigorously mixed with specific seasonings, primarily finely chopped fresh herbs like chives and parsley, along with shallots, vinegar, salt, and pepper. The resulting spread or dip offers a brilliant, tangy, and slightly acidic counterpoint that cuts through the richness commonly found in heavier Lyonnais meals, functioning much like a highly flavorful appetizer accompaniment.