Cervelle de canut Fresh cheese w/ herbs

Drain the fromage blanc in a colander for at least 1 hour.

Meanwhile :
Peel and finely chop onions and shallots.
Peel, degerm and crush the garlic.
Rinse and pat dry all the herbs.
Remove parsley and tarragon leaves, then finely chop the leaves and the chives.

In a salad bowl, pour the drained white cheese.
Add the cream and stir thoroughly with a whisk.
Add chopped herbs, oil and vinegar and whisk.

Season with salt and pepper, and add the garlic.
Mix well again, cover and let refrigerate for a good hour.

Serve cold.

Note: This recipe probably comes from the Roman recipe (moritum), itself inherited from the Greeks: a salted and refined cheese salad. Grated, seasoned with garlic, spices and herbs.
In Lyon, it was often the meal of the worker of the silk industry, on Sunday, with a slice of ham, or included in a "Mâchon" (the snack of the morning) with a "Tablier de sapeur" (another local dish, see recipe).
Alsatians have a similar dish: "bibalakas", which is served with boiled potatoes and / or smoked ham and bacon.

This typical dish from Lyon might come from the Sarrasson from nearby St Etienne. The name (silk workers' brain) might be explained as a substitute to the pricy lamb's brain.
Any kind of fresh herbs (parsley…) can be used. Try to stay away from the diet/light fromage blanc (since we're adding cream to it, there is no point). Some replace the cheese by some Tofu!
This dish with milk is not best to enjoy wine.