- French Cheeses
- Quality of cheese
- The French way of life
This famous fresh cheese, enriched with cream, actually comes from Normandy, not Switzerland! It was created by the young Swiss employee of a Norman cheese-maker in 1850. The young man had the idea of adding cream to the locally produced cheese. Rolled in absorbent paper and sold in packs of six or twelve in Les Halles de Paris, this new cream-enriched cheese created by the “Swiss boy” met with great success.
The cheese itself is neither sweet nor savory, but it is a favorite among children, and is often enjoyed with sugar, jam or honey. It is also very useful in cookery to lend a creamy texture to stuffings and sauces.
The dry extract of a Petit Suissemust contain either 40 % or 60 % fat content (amounting to 9 to 18 % of its total weight). Note: when the dry extract of a cheese only contains 20 % fat content (amounting to 4 % of its total weight), it is not a true Petit Suisse, but rather a fromage frais!
A smooth, bright white paste with no rind, wrapped in absorbent paper. Some whey may be visible on the surface.
The texture of the cheese is thick, creamy and smooth; its flavor is very mild with a nice creamy taste. This is a rich, indulgent fresh cheese.