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Baby Swiss Cheese

What actually distinguishes baby Swiss from Swiss cheese, flavor-wise?

Published Jan. 1, 2014

What You Need To Know

The “baby” in baby Swiss doesn’t just refer to the relatively small size of the wheels. To suit Americans’ tastes for milder cheese, Swiss-born cheesemakers in the 1960s made a number of changes to the recipe for regular Swiss that led to a more slight flavor: They used pasteurized milk and more salt and shortened the culturing step. They also washed out the whey with hot water and ...