Cervelle De Canut (Fresh Cheese With Fines Herbes)

• 1 pound fromage blanc (or you can use whole milk ricotta)
• 2 tablespoons creme fraiche
• 2 tablespoons white wine vinegar
• 3 tablespoons finely chopped fines herbes (should include thyme, rosemary, marjoram, tarragon, chives, chervil, savory)
• 2 small shallots, very finely chopped
• Sea salt and fresh ground pepper to taste

1. With a mixer, whip the cheese and blend in the creme fraiche. Stir in the herbs and shallots and toss to mix. Taste for seasoning, and add salt and freshly ground pepper to taste. Let sit overnight, if possible, to allow the flavors to blend.
2. This dish may be served with sliced croutes as a part of the cheese course, or for dessert
3. Teacher's Tip:this luscious cheese dish is not really a salad, but is not quite a dessert, either. When the French dine out, a cheese course is usually offered. After lunch or a casual supper, this is a favorite meal closer in Lyon.
4. Wine Tip:tinish off your bottle of Morgon or Julienas Beaujolais with this spritely cheese course.

blanc, crueme fraueeche, white wine vinegar, fines herbes, shallots, salt

Taken from food52.com/recipes/22768-cervelle-de-canut-fresh-cheese-with-fines-herbes (may not work)