The Entremet of Whipped Cream Cheese

L’Entremet au Petit Suisse

Preparation info

  • For


    • Difficulty


    • Ready in

      30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

The Petit Suisse is probably the most universal of all bland, creamy, soft cheeses in the homes of France. It is called “Little Swiss” because it was invented by a Swiss cheesemaker working on a farm near Paris. It comes in small cylinders rolled in wax paper and open at each end and is eaten everywhere, either with salt as a savory, or with sugar as part of the dessert. Since there is never enough of the farm-made stuff to go around, there is also a manufactured version, which comes (like