The Entremet of Whipped Cream Cheese

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