Cheese Experiences in Beaujolais

No. The Observatoire des produits du terroir says it is not an offal but a specialty based on fromage blanc; the name comes from the canuts, the Lyon silk workers, for whom it was an important food.

Fromage blanc beaten with a spatula, then finely chopped shallots, parsley, chervil and chives, oil, vinegar, wine, salt and pepper, and whipped cream folded in, per the Observatoire's recipe. French Wikipedia says fresh goat's cheese can also go in.

Claqueret and tomme daubée, according to French Wikipedia, which says claqueret comes from beating (claquer) the cheese and that the dish derives from the older Lyon sarasson.

The Observatoire lists Beaujolais AOC and Coteaux-du-Lyonnais reds. French Wikipedia's article on Lyon cuisine says the bouchons serve their specialities, cervelle de canut among them, with a glass of beaujolais or côtes-du-rhône. The French Wikipedia article on cervelle de canut itself suggests a white wine, Chardonnay.

Toasted bread, according to French Wikipedia; the Observatoire des produits du terroir adds potatoes and other root vegetables and warm buckwheat waffles.

French Wikipedia quotes the Inventaire du patrimoine culinaire de la France, Rhône-Alpes: in Lyon's bouchons the pot sat at the corner of the bar and was spread on toasted bread, accompanied by a beaujolais. The Observatoire lists Chénas among the reds.

No. It has no protected name, and French Wikipedia says the ingredients seem fairly variable, though there is a common core.

No. French Wikipedia lists it as unprotected.