Petit suisse

A type of fresh cheese originating from Normandy, France

A serving of petit-suisse cheese

Petit-suisse is a type of fresh cheese that originates from the Normandy region of France. It is known for its creamy texture and rich flavor, often enjoyed as a dessert or snack. The cheese is made from cow's milk and is typically sold in small cylindrical containers.

History

The production of petit-suisse began in the 19th century in Normandy. It was developed by a Swiss employee working at a dairy in the region, which is how it got its name, "petit-suisse," meaning "little Swiss." The cheese quickly gained popularity due to its unique taste and texture.

Production

Petit-suisse is made from whole or skimmed cow's milk, with the addition of cream to enhance its richness. The milk is pasteurized and then inoculated with lactic acid bacteria to begin the fermentation process. After coagulation, the curds are drained and packed into small cylindrical molds. The cheese is not aged, which contributes to its fresh and creamy characteristics.

Characteristics

Petit-suisse is known for its smooth, creamy texture and mild, slightly tangy flavor. It has a high moisture content and a fat content that can range from 40% to 60%, depending on the amount of cream added during production. The cheese is typically consumed fresh and is often served with sugar, fruit, or jam.

Culinary Uses

Petit-suisse is versatile in the kitchen and can be used in both sweet and savory dishes. It is commonly enjoyed as a dessert, paired with fresh fruit or honey. In savory applications, it can be used as a spread on bread or crackers, or incorporated into sauces and dressings for added creaminess.

Related pages

• Cheese
• Normandy
• French cuisine
• Dairy product