Patrick Oconnell
Baby Swiss cheese is a whole milk cheese made in America, specifically in Wisconsin, Pennsylvania, and Ohio. It is a younger, milder, and creamier version of traditional Swiss cheese, with a shorter aging period, a softer texture, and smaller holes. The cheesemaking process for Baby Swiss is similar to that of Swiss cheese, but it is made in smaller batches and ages for a shorter time—Baby Swiss is typically aged for a few months, while traditional Swiss cheese can age for up to a year or more.
| Characteristics | Values |
|---|---|
| Place of origin | Switzerland (Swiss Cheese) |
| Wisconsin, Pennsylvania, and Ohio (Baby Swiss) | |
| Time to age | 2 months to many years (Swiss Cheese) |
| 1 month to a few months (Baby Swiss) | |
| Texture | Firm and slightly crumbly (Swiss Cheese) |
| Softer and creamier (Baby Swiss) | |
| Flavor | Distinct, nutty, and savory (Swiss Cheese) |
| Buttery, nutty, and creamy (Baby Swiss) | |
| Fat content | Higher in Baby Swiss |
| Production | Made in smaller batches (Baby Swiss) |
| Bacteria used | Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Swiss Cheese) |
| Propionic bacteria (Baby Swiss) | |
| Holes/Eyes | Larger (Swiss Cheese) |
| Smaller (Baby Swiss) |
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What You'll Learn
Bacteria and acid production
The process of making Baby Swiss cheese involves slowing down the bacteria and acid production to create its elastic texture. This is achieved by removing one-third of the whey, which reduces lactose levels and curbs bacterial growth. The curds are then slowly heated to 102°F by adding hot water at 130°F. This gradual heating process ensures the curds reach 95°F in 5 minutes, after which they are stirred for another 5 minutes. More water is added to bring the curd temperature up to 102°F over the next 5 to 10 minutes, with the final water addition equalling the amount of whey removed earlier. The curds are then slowly stirred for 30 to 40 minutes to achieve the desired dryness, creating the elastic texture characteristic of Baby Swiss cheese.
The formation of the distinctive holes, or "eyes," in Baby Swiss cheese is a result of the activity of bacteria and acid production. Propionic bacteria, a type of lactic acid bacteria, play a crucial role in this process. These bacteria break down lactic acid and produce carbon dioxide gas bubbles as the cheese ages. The carbon dioxide forms bubbles that create the holes, and the longer the cheese ages, the larger the holes become. The size of the holes in Baby Swiss cheese is typically smaller than those in traditional Swiss cheese due to its shorter aging period.
In the production of Swiss cheese, three types of bacteria are primarily used: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). During the later stages of cheese production, propionibacteria consume the lactic acid produced by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms the bubbles that create the "eyes," while the acetate and propionic acid contribute to the nutty and sweet flavour profile of Swiss cheese.
The "eyes" in Baby Swiss cheese are generally smaller than those in traditional Swiss cheese due to the shorter aging period. Baby Swiss cheese typically ages for about a month, while traditional Swiss cheese can age for up to a year or more. The shorter aging time results in smaller holes and a lacy appearance, with some delis labelling it "Lacy Swiss." The size of the cheese wheels also differs, with Baby Swiss being produced in smaller batches and wheels, contributing to the reduced size of the "eyes."
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Eye formation
The "eyes" in Swiss cheese are formed by carbon dioxide gas bubbles that develop during the aging process. The propionibacteria used in the production of Swiss cheese consume the lactic acid excreted by other bacteria and release carbon dioxide, acetate, and propionic acid. The carbon dioxide slowly forms bubbles that create the "eyes". The longer the cheese is allowed to age, the larger the holes will become.
Baby Swiss cheese is made with a shorter aging period, resulting in a softer texture and smaller and fewer holes compared to traditional Swiss cheese. Baby Swiss cheese is typically aged for a few months, while traditional Swiss cheese is aged for up to a year. The shorter ripening time of Baby Swiss results in smaller "eyes", giving it a lacy appearance. The small-batch production process of Baby Swiss cheese also contributes to the smaller hole size.
The formation of "eyes" in Swiss cheese has been the subject of scientific investigation. A hypothesis proposed by Swiss researchers in 2015 suggests that particulate matter may play a role in the development of holes. They proposed that the elimination of debris such as hay dust in the milk, due to modern sanitation practices, may have contributed to the reduced hole size in Swiss cheeses.
The size and number of "eyes" in Baby Swiss cheese can vary depending on the production methods and aging time. The smaller holes in Baby Swiss contribute to its milder flavor and softer texture compared to traditional Swiss cheese. The aging process affects the flavour of the cheese, with longer aging times resulting in a more complex flavour.
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Aging process
The aging process of Baby Swiss cheese is shorter than that of traditional Swiss cheese. Traditional Swiss cheese can be aged for up to a year, while Baby Swiss cheese is typically aged for a few months, or even just a month. The longer aging period of traditional Swiss cheese results in a firmer texture, while the shorter aging period of Baby Swiss cheese leads to a softer, creamier texture.
During the aging process, the flavour of the cheese intensifies, and the holes, or "eyes", develop and increase in size. The longer the aging period, the more complex the flavour becomes, and the larger the holes will be. The holes are formed by carbon dioxide gas bubbles, which are produced by bacteria breaking down lactic acid. The bacteria used in the production of Swiss cheese include Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani).
Baby Swiss cheese has a milder, buttery, and slightly sweet flavour compared to traditional Swiss cheese, which has a distinct, nutty, and savory flavour. The shorter aging period of Baby Swiss cheese results in smaller and fewer holes, giving it a lacy appearance when sliced. The small-batch production process of Baby Swiss cheese yields smaller holes, as the smaller wheels require less ripening time.
The aging process of Swiss cheese, also known as "affinage", involves storing the cheese so that its texture transforms and its flavour intensifies. Traditional Swiss cheese is typically ready to eat after four months, while Baby Swiss cheese is often sold and consumed earlier due to its shorter aging period.
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Texture and flavour
Baby Swiss cheese is usually softer and creamier than traditional Swiss cheese. This is because it undergoes a shorter ageing period, which results in a less firm texture. The longer Swiss cheese is allowed to age, the more complex its flavour becomes, and the larger the holes or "eyes" will be.
Baby Swiss cheese has a milder, buttery, nutty, and slightly sweet flavour. It is made with whole milk, which gives it a richer, buttery character. The presence of large holes or "eyes" in Swiss cheese is due to the carbon dioxide gas bubbles that develop during the ageing process. Baby Swiss cheese, on the other hand, typically has smaller and fewer holes due to its shorter ageing period.
The process of making Baby Swiss cheese involves removing 1/3 of the whey, which reduces lactose and slows down bacteria and acid production. This step contributes to the elastic texture found in Baby Swiss. The curds are then dried out by slowly increasing the heat to 102°F. This is achieved by adding hot water at 130°F to the curds, ensuring that the final water addition equals the amount of whey removed. The curds are slowly stirred for 30-40 minutes until they reach the desired dryness.
The distinctive "eyes" in Baby Swiss cheese are formed by carbon dioxide gas bubbles, similar to the process of bread dough rising. The smaller holes in Baby Swiss cheese give it a lacy appearance, and some delis label it as "Lacy Swiss". The longer the ageing period, the larger the holes will become. Baby Swiss cheese is typically aged for about a month, while traditional Swiss cheese can be aged for up to a year or more.
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Baby Swiss vs Swiss cheese
Baby Swiss and Swiss cheese are both popular pale-yellow cheeses used for sandwiches, grilled cheese, baked dishes, and deli counters. However, despite their similar names and appearances, they have some fundamental differences.
Cheese-Making Process
Baby Swiss and Swiss cheese have a similar cheese-making process, but Baby Swiss is made in smaller batches. Baby Swiss cheese ages for a shorter time than aged Swiss cheese—traditional Swiss cheese ages for up to a year, while Baby Swiss only ages for a few months. The small-batch production process of Baby Swiss cheese yields smaller holes, or "eyes", than Swiss cheese.
Texture and Flavor
Swiss cheese has a firm and slightly crumbly texture, while Baby Swiss cheese is usually softer and creamier. The aging process of Swiss cheese results in a firmer texture, while Baby Swiss cheese is made with a shorter aging period, leading to a softer texture. Baby Swiss has a milder, buttery, and slightly sweet flavor compared to Swiss cheese, which has a distinct, nutty, and savory flavor with hints of sweetness, bitterness, and fruitiness. Baby Swiss cheese generally has a slightly higher fat content than Swiss cheese.
Uses
Swiss cheese is easy to melt and creates a good cheese "pull", making it great for grilled cheese sandwiches. Baby Swiss is even softer, making it the best cheese for fondue, quiche, or mac and cheese recipes.
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Frequently asked questions
Baby Swiss is a whole milk Swiss cheese variation made in America, specifically in Wisconsin, Pennsylvania, and Ohio. It is a younger, milder version of traditional Swiss cheese with a creamy, buttery, nutty, and slightly sweet flavour.
Baby Swiss is made in a similar way to traditional Swiss cheese, but with some key differences. First, raw cow's milk is heated to 90°F. Lactic acid bacteria, rennet, and propionic bacteria are then stirred into the milk, thickening it and generating carbon dioxide, which creates the "eyes" as the cheese ages. Next, 1/3 of the whey is removed to reduce lactose and slow down bacteria and acid production, resulting in the cheese's elastic texture. The mixture is then slowly heated to 102°F, moved into a mold using cheesecloth, and put into a brine bath to remove lactose and add flavour. Finally, the cheese is stored and aged for a shorter period of time than traditional Swiss cheese, typically about a month, resulting in a softer texture.
Baby Swiss and traditional Swiss cheeses have a similar cheese-making process, but Baby Swiss is made in smaller batches with a shorter aging period, resulting in a softer texture. Baby Swiss also has a milder flavour, smaller wheels, and smaller and fewer holes ("eyes") than traditional Swiss cheese.
Baby Swiss cheese can be found in quality grocery stores and specialty cheese stores throughout the United States, particularly in the regions where it is produced (Wisconsin, Pennsylvania, and Ohio). It is also available online from many cheese stores.
