Petit-Suisse

Petit-Suisse (Homemade French Fresh Cheese)

Petit-Suisse is a fresh, creamy cow's-milk cheese from Normandy and Burgundy, traditionally served for breakfast or as a dessert with sugar, cream, or fruit. This homemade version uses a gentle acid-and-rennet set to mimic the classic delicate texture, drained in small cheesecloth molds.

Prep

20 min

Cook

15 min

Total

35 min

Serves

8 small cheeses (about 80 g each)

Difficulty

Medium

Recipe ingredients

• •2 L (8½ cups) whole cow's milk, raw if legally available; otherwise pasteurized but not UHT, for the best curd set
• •200 ml (¾ cup + 1 tbsp) heavy cream (35% fat), traditionally added after draining for the Petit-Suisse richness
• •1/4 tsp liquid rennet, diluted in 1 tbsp cool water; vegetarian rennet acceptable
• •1/2 tsp fine sea salt
• •1 pinch mesophilic starter culture or 2 tbsp live cultured buttermilk, helps the gentle acidification typical of French fresh cheeses

Steps

1. 1 Sanitize equipment: a large stainless pot, a slotted spoon, a thermometer, cheesecloth, and 8 small molds (traditional ceramic petits-suisses molds) or 8 small ramekins with drainage holes.
2. 2 Warm the milk to 32 °C (90 °F) in the pot. Stir in the mesophilic starter or cultured buttermilk, then cover and let ripen for 45 minutes at 32 °C.
3. 3 Add the diluted rennet, stirring gently for 30 seconds to distribute. Cover and hold at 32 °C for 60–90 minutes, until the curd gives a clean break (a soft, yogurt-like set).
4. 4 Using a long knife, cut the curd into 1.5 cm (½-inch) cubes. Let the curds rest 5 minutes, then gently ladle them into cheesecloth-lined molds set over a tray to catch whey.
5. 5 Drain at room temperature (about 20 °C / 68 °F) for 4–6 hours, or until the curds have dropped noticeably and feel firm but still moist; do not press.
6. 6 Unmold the drained curds into a bowl. Add the heavy cream and salt, and whisk gently until smooth, light, and spreadable - this cream enrichment is what defines Petit-Suisse's texture.
7. 7 Spoon the mixture back into the small molds (or pack into clean ramekins) and chill for at least 12 hours to set the flavor.
8. 8 Serve very cold, classically with a dusting of powdered sugar, a swirl of crème fraîche, or fresh berries. Consume within 3–4 days, kept refrigerated at 4 °C (39 °F) or below.
9. 9 Safety note: if using raw milk, bring it to 72 °C (162 °F) briefly before cooling to 32 °C if your jurisdiction requires pasteurization, or source certified raw milk. The finished cheese must be kept refrigerated and eaten within the fresh-cheese window.