The petit-suisse ('little Swiss') is a French cheese from the Normandy region. Production and use
The petit-suisse is a fresh cheese without salt, soft and creamy. It is made with cow's milk enriched with cream, so it has a fat content of approximately 40%. The cheese is softened and then drained in a centrifuge. A typical piece weighs 30 g and is packaged in a cylinder about 4 cm high and 3 cm in diameter.
The petit-suisse can be taken with sugar, as a dessert with jam or honey, or sprinkled with herbs. It is also used in meat fillings. A mixture of petit-suisse and mustard is sometimes applied to the rabbit to prevent the meat from drying out during cooking. History and development
Contrary to what its name suggests, the petit-suisse did not originate in Switzerland but in Normandy, where in the 1850s a Swiss employee of a dairy in Auvilliers suggested adding cream to enrich the curd used to make cheese .
It was originally sold wrapped in fine paper and packaged in wooden boxes, six in each. The pieces weighed 60 g each and was called simply suisse ('Swiss'). Currently the petit-suisse is manufactured throughout France and sold as double petit-suisse (extra small), petit-suisse (small) and double-suisse (large).
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