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Baby Swiss

Baby Swiss is an American type of cheese that was invented by Alfred Guggisberg and named by his wife in the mid 1960s outside of Charm, Ohio. The reason why it is called 'Baby Swiss' is 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 for one another. However, Lacy cheese has entirely different taste and smell than Baby Swiss.

Derived from traditional Swiss cheese, Baby Swiss has myriad of small 'eyes'. While its color ranges from ivory to pale yellow, its mild taste and smooth, creamy texture distinguish it from other types of cheeses. When shredded, Baby Swiss melts well. Its buttery, somewhat nutty and sweet flavor 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 United States but in Europe and Australia as well!

  • 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
  • Color: pale yellow
  • Flavor: nutty, sharp, sweet
  • Vegitarian: no
  • Producers: Guggisberg Cheese

Other American cheeses:

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