Wisconsin cheesemakers generally produce Baby Swiss from whole milk, in contrast to 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, making it ideal for melting. Why is it called Baby Swiss? It's not aged as long as traditional Swiss and has smaller holes - known as "eyes." It's also produced in smaller batches. Baby Swiss is also available smoked.
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