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Baby Swiss

Baby Swiss
USA.gov

  • Made from pasteurized or unpasteurized cow's milk

  • Country of origin: United States

  • Region: Charm, Ohio

  • Family: Swiss Cheese

  • Type: semi-soft, processed

  • Fat content: 43%

  • Texture: creamy, open and smooth

  • Rind: rindless

  • Colour: pale yellow

  • Flavour: nutty, sharp, sweet

  • Vegetarian: no

  • Producers: Guggisberg Cheese

  • Synonyms: Lacy cheese

Baby Swiss is an American cheese invented by Alfred Guggisberg and named by his wife in the mid-1960s outside Charm, Ohio. It is called 'Baby Swiss' because it looks like a miniature version of Swiss cheese. Due to the similarity in appearance between Baby Swiss and Lacy cheese, they are sometimes mistaken. However, Lacy cheese has a different taste and smell than Baby Swiss. Baby Swiss and Lacy Swiss are two varieties of Swiss cheese. Both come with small holes and a mild flavour. Baby Swiss is made from whole milk, while Lacy Swiss is from low-fat milk.

Derived from traditional Swiss cheese, Baby Swiss has many small 'eyes'. Its colour ranges from ivory to pale yellow. It has a mild taste and smooth, creamy texture that distinguish it from other types of cheese. When shredded, Baby Swiss melts well. The buttery, somewhat nutty and sweet flavour goes well with sweet fruits and berries, croissants and muffins, white and red wine, juices and even ice-cold milk.

Baby Swiss cheese is enjoyed not only in the United States but in Europe and Australia too!

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