Petit-suisse

Despite its name, petit-suisse (lit. little Swissman) is not a Swiss cheese. It comes from Normandy, where it has been produced since 1850. However, there was a Swiss worker in the dairy of Auvilliers, who suggested adding cream to the curd because he thought it would enrich the flavor of the cheese, and it turns out that he was right.

This fresh and soft cow's milk cheese has a smooth and creamy texture, and its flavor is quite mild, with sour, sweet, and tangy hints. It is usually eaten with honey, fruit jams, sugar, and nuts, although some like to season it with salt, pepper, and fresh herbs.