Cervelle de canut is a cheese spread or dip that is a specialty of Lyon, France.
[5] The dish is a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar.
Its name literally means "silk worker's brain", after the canuts, the silk workers of 19th-century Lyon.
Its name is thought to reflect the low opinion Lyon's affluent had of the weavers.
[6] This cheese-related article is a stub.