Platter of Baby Swiss

Wisconsin cheesemakers traditionally produce baby swiss from whole milk, unlike traditional Swiss cheesemakers, who make it from partially skimmed milk. Whole milk gives baby swiss a creamier texture and a more buttery, slightly sweet flavor, which makes it ideal for melting. Sweet swiss, a rind cheese produced in Wisconsin, is a cross between baby swiss and Jarlsberg®, a Norwegian swiss. Swiss cheese is also available smoked.

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Appearance

Pale yellow

Texture

Soft, silky; small eyes

Flavor

Mild, buttery, creamy, slightly sweet

Serve.


Make a Swiss style club. Layer baby Swiss with sliced onions, turkey, ham, lettuce and tomato on three different kinds of breads such as wheat, light rye and dark rye. Make a great sauce for steamed vegetables. Top French bread with shredded baby Swiss and chopped scallions; bake until bubbly. baby Swiss enhances omelettes, frittatas and quiches.

Pair.


Beer: Stout, Weiss Beer, Lager
Wine: Chardonnay, White Zinfandel, Champagne, Gruner Veltliner

Cook.

How should you prep your cheese for best incorporation in your dish?
  Cold Surface Broil Oven-Recipe Oven-Surface Direct Heat
Sliced iconSliced

X

X

X

Cubed iconCubed

X

Shaved iconShaved
Shredded iconShredded

X

X

X

X

X

Grated iconGrated
Crumbled iconCrumbled
Spooned/Spread iconSpooned/Spread

Performance Notes - Baby Swiss got its name for several reasons. It is not aged as long as traditional Swiss, contains smaller holes or eyes (as the cheesemakers refer to them), and is usually produced in smaller sizes.

Recipes with Baby Swiss


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