Petit Suisse Is My Childhood Favorite 

Petit Suisse is a French childhood snack that fills me with happy memories and deliciousness.

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This light, smooth texture cheese yogurt was always served with a sprinkle of sugar or fresh fruit that was in season. It was what my mother gave us after school when we were children living in France.

It's not common in America, which is so surprising to me, considering how much we love cream cheese and yogurt, which is kinda what this is when you have petits suisses. This sweet fromage frais was usually served at the end of a meal or had le petit suisse as an afternoon snack.

I conducted extensive research on this recipe and the differences when it is made at home. I came up with 2 different recipes to give me a close approximation of the taste that I remember without making it with rennet for cheese, which gets tricky, but you can get the recipe from the New England Cheesemaking Supply Company.

The History

The Petit Suisse is a creamy, fresh cheese originating from France, and despite its name, it is not Swiss. The name "petit-suisse" simply means “little Swiss,” but it refers more to the style of the cheese rather than its origin.

The original recipe was created in the 1850s in Normandy, France, by a Swiss employee working at a dairy in Auvilliers, in the Pays de Bray region. He suggested, for the first time, adding cream to the milk curds during the cheese-making process, which made the product much richer and smoother. This method of enriching cow’s milk with cream before draining led to the distinctively creamy texture of petit suisse with a higher fat content. Today, it is the most common snack to give children as an after-school snack in France. Now let's get started!

Homemade Petit Suisse (Creamy French-Style Yogurt Dessert)

Petit Suisse is a deliciously creamy, lightly sweetened dairy dessert popular in France it is traditionally made from fresh cheese and cream. This version uses ricotta and cream cheese for a rich, smooth texture, and it’s incredibly easy to make at home.

First Recipe

15 oz (about 425 g) fresh ricotta cheese
Use high-quality, whole milk ricotta for the best results. This will be the base of your dessert and provides a light, grainy texture.

½ cup (120 ml) whole milk
Cold milk helps loosen the mixture so it's smooth and spoonable. Whole milk is preferred for creaminess.

8 oz (225 g) cream cheese, softened
Adds richness and a silky consistency. Let it soften at room temperature for easier blending.

1 teaspoon pure vanilla extract
For flavor. Use real vanilla extract if possible, not imitation.

(Optional: 2–3 teaspoon of powdered sugar or honey)
Petit Suisse is usually mildly sweet. Add a little if you want a sweeter dessert.

Prepare the ingredients

• Remove the cream cheese from the fridge about 15–20 minutes before you begin, so it softens slightly.
• If your ricotta is very watery, drain it through a fine sieve or cheesecloth for 10–15 minutes to avoid a runny consistency.

Blend the mixture

• Add the ricotta, cream cheese, whole milk, and vanilla extract to a mixer or food processor.
• (Optional: Add sweetener at this stage if you prefer a sweeter taste.)
• Blend on medium-high speed for about 5 minutes, or until the mixture is completely smooth and creamy. Scrape down the sides of the blender if needed.

Portion out

• Spoon or pipe into jars or dessert cups.
• You should get about 4–6 portions, depending on the size of your containers.

Chill

• Cover the portions with plastic wrap or lids.
• Refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to meld and the texture to set.

Serve:

• Serve cold, straight from the fridge.
• You can enjoy it plain, or top with:
• Fresh berries (strawberries, raspberries, blueberries)
• A drizzle of honey or fruit syrup
• A sprinkle of granola
• Shaved chocolate or jam

Tips

• Store in the fridge for up to 3 days.
• For a more authentic French twist, try using fromage blanc instead of ricotta if you can find it.
• If you'd like it extra light and fluffy, you can fold in some whipped cream after blending.

Second Recipe

Many people said that a cottage cheese and yogurt blend was the closest to Petite Suisse. So I decided to try it. I mixed both in a blender and then drained them in a cheese cloth. I have to say it was light and very tasty.

1 cup cottage cheese
1 cup Greek Yogurt
1 teaspoon vanilla
½ cup of milk

Blend all ingredients in a blender, then drain in a cheese cloth overnight in the refrigerator. I then spooned it into containers.

More French Recipes

I preferred the second recipe; I thought it was light, and I just liked the taste better. As for my husband, he preferred the first, which is rich and creamy and thick. Making it perfect for spreading on a cracker with a little sprinkled sugar. It is also more of the Petite Suisse in France. 

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A post shared by Elisabeth Cascalheira (@lizzylovesfoods)

I hope you enjoyed our journey today with a French favorite. Until next time, my beautiful friends, as my quest for the perfect bite continues. As they say in France, Bon Appétit!