Petit-Suisse

Due to its name, Petit-Suisse is often mistakenly associated with Switzerland, but in reality, it was first made in Normandy in 1850, with a Swiss employee suggesting the addition of cream to enhance its flavour.

This fresh, unripened cheese has a smooth and creamy texture, similar to thick yoghurt. Made from pasteurized cow's milk, it is enriched with cream to contain at least 40% fat content. Smaller portions, weighing around 30g, are known simply as Petit-Suisse, while larger packaging is referred to as double Suisse, double petit-Suisse, or Suisse double.

The taste of Petit-Suisse offers a delightful blend of sweet and sour flavours, making it a delectable pairing with jam, fruits, honey, and nuts. In some cases, the cheese is seasoned with herbs, salt, and pepper. Moreover, Petit-Suisse serves as a base for various traditional French desserts.