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The grand suisse is is like a cottage cheese but it has a firm texture and has some delicate and citric aromas as it little brother the petit suisse. Ideal for a snack or breakfast.
The grand suisse is made traditionally with some skimmed milk, matured for 24 hours and then drained in a linen bag. After this process the maker add some cream to the cured milk to give it this light and creamy texture.