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Petit Suisse Cheese
Jun 4
Cheese Day
Petit Suisse
Other Scottish Country Dances for this Day
Today's Musings, History & Folklore
"A wheel of Brie, a wedge of Cheddar, and a block of Gouda walk into a ceilidh.
The caller says, "Perfect! Form a set and don't get too mature."
~ Cheese joke
It's a cheesy week, dancers! Between cheese racing, cheese tasting, and cheese dances, there's no shortage of dairy-inspired fun.
This reel-y cheesy dance, with its many rounded figures, is called Petit Suisse, after the small, creamy, unripened cheese originally made in Normandy, France. Despite its name ("Little Swiss"), the cheese was actually developed in France in the 1850s using techniques introduced by a Swiss dairyman. Traditionally made from cow's milk and sold in small cylinders wrapped in paper, Petit Suisse is known for its rich, mild flavor and velvety texture.
Cheese has been an important part of life in Scotland for centuries as well. Historical records show that cheesemaking was practiced throughout the Highlands and Islands, with many crofts producing their own simple farmhouse cheeses. Today, Scotland is known for award-winning varieties such as the tangy, crumbly Crowdie, the rich blue Lanark Blue, and the creamy Isle of Mull Cheddar, made from the milk of cows fed on the by-products of the island's whisky production! Moo and Slainte! 🕺 💃 💛 💙 🧡 🤪 🧀 🧀 🧀
Petit Suisse
Who doesn't like a bit of cheese? Despite its name, the Petit Suisse cheese ( a fromage frais, an unripened, unsalted, smooth, and creamy cheese with a texture closer to a very thick yogurt than a typical cheese) isn't Swiss. This cheese originated in Normandy – said to be thought up by a Swiss national who worked at a dairy in Auvilliers.
He suggested adding cream to the curd they used for cheese to make it richer, and a chef’s assistant, Henri Gervais, took a shine to the product and begun to use it in his dishes and built a business around it.
The Gervais company sent their cheese to Paris by horse-drawn cart every day.
The French often prefer their Petit Suisses sugared, but savory versions are also popular, with salt, pepper and herbs.
You can make your own version by leaving a bowl of raw milk out of the fridge overnight and letting in curdle. In the morning, wrap it in muslin and let the whey drain.
For more recipes with Petit Suisse, click the the plate of other classic French cheeses of Normandy.
Click the dance cribs or description below to link to a printable version of the dance!
