Cream cheese vs Petit-suisse

Facts

Milk: Cow
Texture: Fresh
Type: Fresh
Rind: No rind
Country: United States

Cream cheese is a fresh, rich cow's-milk cheese set with acid. It was developed in the United States in the late nineteenth century, and it is made to spread.

Facts

Milk: Cow
Texture: Fresh
Type: Fresh
Rind: No rind
Country: France
Place: Auvilliers

Petit-suisse is a fresh cow's milk cheese from Auvilliers, in France. The name means little Swiss, but the cheese is not a Swiss wheel with eyes. It is sold in a small soft portion, enriched with cream so the body is smooth and rich, and it is unsalted or barely salted. There is no rind and no long aging into a firm paste. You eat it with a spoon, often soon after the pot is opened.