(*) In France, people do not know the German creamy curd, but the ‘fromage blanc’, a white cream cheese, which is firm, has bite and a strong pleasant taste. This cream cheese is again not to be compared with what is offered in Germany as cream cheese. The best way to make it is to use 20% curd cheese, which you squeeze tightly in a dish. Then you get a kind of farmer’s curd.
Put the curd in a large enough bowl, add the crème fraîche and beat everything together with a whisk. Add the oil, vinegar, salt and pepper and stir well. Add the garlic, shallot and kitchen herbs and mix everything together intimately.
Place in refrigerator for about 2 hours.
Bring to the table well chilled.
15 min before serving, cut the baguette in half lengthwise and toast.
Serve the ‘Cervelle des Canuts’ with the toasted bread and radishes.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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