Zingerman's Cervelle de Canut Cheese Spread

Cervelle de canut a traditional cheese spread of Lyon, France. The Zingerman's take on it begins by mixing fresh goat cheese with chives, shallots, sea salt and pepper. The result is savory, a bit tangy, a bit herby, and super easy to eat.

Spread on morning toast with your sunflower shoots. A nice spread for snacks or appetizers, or for finishing a dish—try adding a dollop to tomato sauce to add a creamy richness. Or eat it like they do in Lyon, at the end of dinner as part of a cheese course in lieu of a sweet dessert.

Goat's milk
Pasteurized
Traditional rennet