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%
Colour: pale yellow
Flavour: nutty, sharp, sweet
Producers: Guggisberg Cheese
Synonyms: Lacy cheese
Baby Swiss is an American type of cheese invented by Alfred Guggisberg and named by his wife in the mid-1960s outside of 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 an entirely 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 a myriad of 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 as well!