Why is it called Baby Swiss? For starters, it’s not aged as long as traditional Swiss and contains smaller holes or eyes (as cheesemakers like to refer to them). What’s more, it’s usually produced in smaller sizes. In Wisconsin, cheesemakers traditionally produce Baby Swiss using whole milk. This gives the cheese a creamier texture and more buttery flavor, making it ideal for melting.
Mild, buttery, creamy, and slightly sweet. Simply put, it’s addictive.
GOES WELL WITH
Apples, pears, grapes, strawberries, ham, corned beef, fruity white wine, and aged red wine.
Chardonnay, Lager, Stout, Weiss Beer, and White Zinfandel.