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Petit-suisse

Thick soured cream (3/4 l) is hung in cheesecloth for a day, lightly salted, shaped into small cheeses and kept cold for 3–4 days in cloth wrung out in brine. From Erken's Stor kokebok (1949), p. 687.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 687 (falt i det fri)

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About the dish

Petit-suisse is a French cream cheese; Erken shows how it can be made at home.

How to make it

  1. 1

    Hang the cream

    Wring a cheesecloth out in salt water and pour in the cream. Tie up the cloth and hang it over a bowl. Leave it to hang for a day.

  2. 2

    Shape cheeses

    Take the mass out of the cloth, salt it lightly and shape it into small cheeses.

  3. 3

    Rest

    Keep the cheeses cold for 3–4 days in cloth wrung out in brine.

  4. 4

    Note

    Note: Use pasteurised cream and keep the cheese cold at all times.

Changes from the original

3/4 l is converted to 7.5 dl. "Hangs in døgn" is read as one day. The food-safety note has been added.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 687) → Modernised~86% of the text changedremovedadded
¾ l. 7,5 dl tykk sur fløte. Osteklæde vrides op salt (litt). saltvann (til å vri opp osteklutene i). saltlake (til å vri opp klutene i saltvann, under lagringen). osteklut. Vri en osteklut opp i saltvann og heri har man fløten; klædet bindes for ha fløten i. Bind kluten igjen og henges op heng den opp over en skål. Henger La den henge i døgn; et døgn.. Ta massen tas fra, saltes litt, formes ut av kluten, salt den litt og form den til små oster som ligger koldt 3 å 4 oster.. La ostene ligge kaldt i 3–4 dager i klæde klut som er vridd op opp i saltlake. saltlake.. Merk: Bruk pasteurisert fløte og hold osten kald hele tiden.

Note on Modernised

¾ l er omregnet til 7,5 dl. Teksten «henger i døgn» er tolket som et døgn. Mattrygghetsmerknaden er lagt til.

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Frequently asked questions

How long does the cream hang?
For a day, interpreted from the original "i døgn".
How long are the cheeses stored?
Cold for 3–4 days in cloth wrung out in brine.

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