Baby swiss may be younger, milder and lighter than its more mature siblings – swiss cheese and emmentaler – but it can definitely hold its own on the cheese playground. This American original is full of creamy, nutty flavor and it can give its relatives a run for their money in a melting contest. The eyes in baby swiss may be smaller, but in the hands of our Wisconsin Master Cheesemakers, baby swiss always comes up big.
Baby swiss is produced in smaller wheels than traditional Swiss cheese, and it's not allowed to ripen as long. The result is a mild, buttery flavor, and creamier texture, with smaller holes or "eyes" in the cheese.
Baby swiss loves to melt, so we love to use it to whip up omelets, frittatas, and quiches. Its creamy texture is also perfect for our favorite mac and cheese recipe. Baby swiss shines on a fully stacked club sandwich with turkey, ham, sliced onion, and lettuce on rye. And it's quite charming alongside bigger flavors and characters on a meat and cheese platter.
When pairing wine and cheese, oaked or unoaked chardonnay, grüner veltliner and cava all play nice with baby swiss. Stouts, porters, weiss beers and lager are great for baby swiss-sitting, too.
Baby swiss is a cow's cheese milk that originated in America. It's made in the style of traditional swiss cheese, but has a smoother, creamier and milder taste and texture.
Swiss cheese and baby swiss are made in a similar fashion, but baby swiss is made in smaller batches, matured in smaller rounds or wheels, and is allowed to ripen for a shorter period of time. As a result, the flavor of baby swiss is milder and the iconic holes or "eyes" of Swiss cheese are smaller.
The holes in Swiss cheese or baby swiss are produced by bacteria that's introduced to the cow's milk to give the cheese its flavor and personality. As the cheese is made, the bacteria release carbon dioxide which creates air pockets in the cheese, which become holes as the cheese matures. The longer the cheese ages, the larger the holes become, which is why baby swiss has much smaller holes than traditional Swiss cheese.
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In Wisconsin, we love all our cheeses equally, but baby swiss has a special place in our heart. Maybe it's the mild, creamy flavor or the way this melty cheese can warm a cold Wisconsin night. Or maybe it's the fact that baby swiss is a true American original – an innovation that builds on traditional European-style cheesemaking and one-ups it to create another bona fide cheese masterpiece.
Innovating with cheese – that's just the way we roll in Wisconsin. Don't get us wrong – we love tradition. After all, we've been making cheese since before we were a state. But like all the cheesemaking settlers who came to Wisconsin in the 1800s, we are pioneers too. That's why we're dedicated to making more flavors, types, and varieties of cheese than anywhere else on earth.
And here's the kicker: whether we're producing traditional favorites or rebellious newcomers, we do it well. It's why our cheeses have brought home more than 5,500 awards, more than any state or country in the world.
Next time you're looking for a cheese that's a crowd-pleasing cutie, make it Wisconsin baby swiss. We know you'll find it as adorable as we do.
Craving award-winning aged cheddar, pining for parmesan, or searching for a new cheese to try? The world’s best cheese is just a click away! Explore our directory of Wisconsin cheesemakers and retailers who offer online cheese shopping and get cheese shipped right to your door. What are you waiting for?
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In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Whether it’s a grilled cheese sandwich, potatoes au gratin, or a charcuterie board, Wisconsin cheese makes every dish and recipe tastier.