How to Make Petit-Suisse (Traditional & Healthy Version)
Petit-Suisse is a beloved French fresh cheese, originating from the Normandy region. Known for its creamy, smooth texture and mildly tangy flavor, Petit-Suisse is a staple of traditional French breakfasts. Made from cow's milk enriched with cream, this soft cheese is often enjoyed plain or with a touch of honey, fresh fruit, or a sprinkle of sugar in France. Its delicate taste and versatility make it suitable for all ages and occasions, seamlessly blending into both sweet and savory dishes. Petit-Suisse has a rich history in France, dating back to the 19th century when a Swiss farmhand in Normandy developed the recipe. Today, it remains a symbol of French dairy craftsmanship and culinary excellence. Its high moisture content and light, fluffy consistency set it apart from firmer cheeses, offering a refreshing alternative to more robust varieties. For those seeking authentic French cuisine, Petit-Suisse delivers a genuine taste of rural France, celebrated for its nutritional value and simple preparation. Choosing Petit-Suisse for breakfast not only honors a French tradition but also provides a nutritious start to your day. It’s rich in protein, calcium, and probiotics, contributing to a balanced diet. Whether enjoyed on its own or paired with seasonal fruit, this healthy French cheese is a delightful, guilt-free option for the health-conscious.
Ingredients
- 500 ml Whole cow’s milk (Lait entier)
- 50 ml Fresh cream (Crème fraîche)
- 2 drops Calcium chloride (to help curd formation)
- 1/8 tsp Mesophilic starter culture (fromagerie supply)
- 2 drops Rennet (liquid) (Presure)
- 1/4 tsp Sea salt (Sel marin fin)
- as desired Honey or fresh fruit (for serving)
- 1 piece Muslin cheesecloth (for draining)
- as needed Filtered water (for rinsing utensils)
Step-by-step instructions
Step 1 · Sterilize all utensils and bowls with boiling water to ensure a cle...
Sterilize all utensils and bowls with boiling water to ensure a clean environment for cheese making.
Step 2 · Gently heat the whole milk and cream in a saucepan to 22°C (72°F)
Gently heat the whole milk and cream in a saucepan to 22°C (72°F), stirring slowly to avoid scorching.
Step 3 · Add the calcium chloride (if using) and mesophilic starter culture
Add the calcium chloride (if using) and mesophilic starter culture, stirring thoroughly. Let the mixture rest for 5 minutes.
Step 4 · Add liquid rennet and mix gently
Add liquid rennet and mix gently. Cover the saucepan and let the milk set undisturbed at room temperature for 12-18 hours, until a soft curd forms.
Step 5 · Line a colander with muslin cheesecloth and carefully ladle the cur...
Line a colander with muslin cheesecloth and carefully ladle the curd into it. Drain for 2-3 hours, or until desired consistency is reached.
Step 6 · Transfer the drained cheese to a bowl
Transfer the drained cheese to a bowl. Mix in fine sea salt evenly. Spoon into small ramekins and refrigerate for 1 hour before serving.
Step 7 · Serve chilled Petit-Suisse plain
Serve chilled Petit-Suisse plain, or top with a drizzle of honey or slices of fresh fruit for a traditional French breakfast.
Why this recipe is healthy
Choosing Petit-Suisse for breakfast is a healthy option due to its balanced macronutrients and probiotic benefits. Low in added sugars and adaptable to reduced-fat versions, it supports weight management and digestive health. The cheese’s high protein keeps you full longer, making it an ideal choice for those seeking a wholesome, satisfying start to the day.
A note on tradition
Petit-Suisse is deeply rooted in French culinary culture, especially in Normandy where it was invented. Traditionally served for breakfast or as a light dessert, it’s cherished for its gentle flavor and versatility. Petit-Suisse is often part of children’s snacks and is a comforting treat across generations. While not associated with a specific festival, it is a daily delight in many French households.