Baby Swiss

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.

FLAVOR

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.

PAIRS WITH

Chardonnay, Lager, Stout, Weiss Beer, and White Zinfandel.