Petit-suisse

See also: Swiss (homonymy)

The petit-suisse is a Fromage French of the area Norman.

It is a fresh cheese, not salted, of consistent consistency, containing cow's milk enriched by cream, from 60 to 75% of fat contents, an average weight of 30 grams, which is presented wrapped in the form of a cylinder of 5 cm height and 3 cm in diameter.

It is consumed, sweetened , in dessert, added with Confiture, Miel, etc or salted , peppered with sweet herbs. It is also used to stuff the Viande S (Volaille) or to cover them (rabbit) with petit-suisse mixed with mustard to avoid to them desiccating itself with the Cuisson.

Manufacture

  • Addition of cream in curd.
  • Smoothing and draining out of centrifugal machine.

History

At the origin, the petit-suisses were sold in a fine paper band and were placed by six in small wood boxes. They weighed 60 G part and were named simply “Swiss”. Today, those are called “double petit-suisse”.

The fact that the petit-suisse is, as opposed to what could let think its Norman name, and not Swiss, is due to the idea, in the years 1850, of a Swiss employee of nationality of the dairy of Mrs Hérould to Auvilliers (close to Neufchâtel-in-Bray) to add cream to milk intended to produce the bungs.

It is while joining Charles Gervais that the production became industrial.

Anecdotes

  • the petit-suisse is called Heine in the Canton of Vaud in Suisse, and more precisely to Payerne.

  • With the Quebec (which received many immigrants of the Normandy), a popular term for the Tamias is " suisse".

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