Usually, because of its name, people wrongly attribute Petit-Suisse to Switzerland. In fact, it is a French cheese, first made in Normandy in 1850, in a dairy of Auvilliers near Beauvais. It was the idea of a Swiss employee at the dairy who suggested that adding cream to the curd will enrich the flavour of the cheese.
Petit-Suisse is a fresh cheese – unripened, unsalty, smooth and creamy. Its texture is more comparable to a thick yogurt than a cheese. Made from cow’s milk, it is enriched with cream so that it contains at least 40% fat content.
The 30g version of the cheese is called Petit-Suisse while larger packagings are referred to as a double Suisse, double petit-suisse or suisse double.
Petit-Suisse has a mixture of sweet and sour flavour, and it tastes delicious with jam, fruit, honey and nuts. It is sometimes salted and peppered with herbs. This cheese is also used as a base for several traditional French desserts.
Registered trade name
10 gr. per 100 gr.
102,3 - Individual visits per month (average)
4830 - All individual visits
17 09 2017 - Date of publication of this article