Recipe by Laura Calder from French Food At Home
250 ml fresh white Cheese or puréed cottage cheese
60 ml heavy Cream or crème fraîche
1 tablespoon white wine
1 tablespoon Olive Oil
1.5 Cloves Garlic minced
1 small shallot minced (optional)
1.5 tablespoons chopped Parsley
1.5 tablespoons chopped chives
Salt & Pepper
Cream the cheese and stir through the cream to yoghurt consistency.
Stir in everything else, and season the mixture to taste.
Eat with a spoon or use as a dip or spread.
Chardonnay, Pinot Gris and Pinot Noir are the best wines to pair with Cervelle De Canut (fresh Cheese With Herbs).
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