Petit-suisse

The Petit- suisse [ pəti sɥis ] ( in certain regions of Switzerland also Gervais ) is a French cheese that is made ​​from pasteurized cow's milk that is enriched with some cream. It was first produced in 1850 in Normandy, and made known by the French cheese producer Charles Gervais. Today it is produced not only in France but also in other countries of different dairies.

Petit- suisse was offered earlier with a fat content of 60 percent in small, covered with a strip of paper cylinders to 60 grams, but today it is usually put on sale with a lower fat content and in about 30 gram cylindrical tarts in the six-pack.

Petit- suisse has a typical cream cheese sweet - sour taste. It is also offered in versions with sweet fruit flavor. As for names of fruit sometimes a product name is used, which takes into the manufacturer name in the product name (after the pattern ' Petit ... or in the form of a diminutive ).

Despite the Switzerland -based name, the name suisse (French for " Swiss / Swiss" ) in the product name for the Treaty between the Swiss Confederation and the French Republic concerning recognition of mutual designations of origin for a non-produced in Switzerland Product is expressly authorized and mentioned separately.