The Wikipedia entry for Petits Filous was translating the expression “Petits Filous” into “Little Bacteria” when I looked it up earlier on. I’m glad Chris corrected this.
By the way, on the subject of Petits Suisses:
Contrary to what its name suggests, petit-suisse did not originate in Switzerland but in Normandy where, in the 1850s, a Swiss employee at a dairy in Auvilliers (Haute-Normandie) suggested adding cream to enrich the curd used for cheese.
Originally, it was sold in a thin paper wrapping and packaged in wooden boxes, six to a box. The cheeses weighed 60 grams each and were simply termed “suisse” (Swiss). Today, the cheeses are manufactured throughout France and sold as double petit-suisse (extra-small Swiss), petit-suisse, and the larger double-suisse (double Swiss).
