Petit-suisse
The Petit-suisse [pəˈti ˈsɥis] (also Gervais in certain regions of Switzerland ) is a French cream cheese made from pasteurized cow's milk that has been enriched with a little cream. It was first produced in Normandy around 1850 and made famous by the French cheese maker Gervais . Today it is produced by various dairies not only in France but also in other countries.
Petit-suisse used to be offered with a fat content of 60 percent in small 60-gram cylinders covered with a strip of paper, today it is usually sold with a lower fat content and in six-pack cylindrical tarts weighing around 30 grams.
Petit-suisse has a sweet and sour taste that is typical of cream cheese. It is also offered in sweet, fruit-flavored versions. A product name is sometimes used as a designation for fruit types, which incorporates the manufacturer's name into the product designation (according to the petit ... or in the form of a diminutive ).
Despite the Swiss name, the term suisse (French for "Swiss / Swiss") in the product name is expressly permitted and mentioned separately in accordance with the contract between the Swiss Confederation and the French Republic on the recognition of mutual designations of origin for a product not produced in Switzerland.
Web links
- The subject: the petit suisse . Arte , broadcast Karambolage on October 9, 2005
- Petit Suisse on kaesewelten.info
- Les Petits Suisses . Chocolate & Zucchini Blog
- Petits Suisses on taste-camembert.com
- How a Swiss cowherd in Normandy invented the Petit Suisse at Danone (producer)
Individual evidence
- ^ Normandy, p. 272 Online
- ↑ TEUBNER Food, p. 181 Online
- ↑ Short Breaks in Northern France, p. 172 Online
- ↑ Treaty between the Swiss Confederation and the French Republic on the protection of indications of source, designations of origin and other geographical names on the official website of the collection of laws of the Swiss Federal Administration