Frederic Melton
Baby Swiss cheese is an American cheese that was invented by Swiss immigrant Alfred Guggisberg in the mid-1960s outside Charm, Ohio. Guggisberg developed Baby Swiss in response to the American palate's preference for milder flavours compared to the stronger taste of traditional Swiss cheese. The new cheese was named Baby Swiss by Guggisberg's wife, Margaret, due to its resemblance to a miniature version of traditional Emmental Swiss cheese. Today, Baby Swiss cheese is enjoyed in the United States, Europe, and Australia, known for its creamy texture and mild, buttery flavour.
| Characteristics | Values |
|---|---|
| Invented by | Alfred Guggisberg |
| Year invented | 1960s |
| Place invented | Outside Charm, Ohio |
| Reason for invention | Develop a taste more favourable to the American palate |
| Type of milk used | Whole milk |
| Texture | Softer and creamier |
| Flavour | Milder, buttery, nutty, sweet |
| Eye formation | Smaller holes |
| Colour | Ivory to pale yellow |
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What You'll Learn
Baby Swiss cheese was invented in the 1960s
The Guggisbergs were sought out by Amish farmers in Holmes County, Ohio, who wanted to hire a cheesemaker to help them market their milk. The Guggisbergs' operation, then known as Doughty Valley Cheese, evolved into Guggisberg Cheese in 1950. Over several years, Alfred experimented with local milk, aiming to develop a new style of Swiss cheese that would appeal to the American palate.
In the 1960s, Alfred Guggisberg successfully created a new variety of Swiss cheese with a milder flavour and a creamier texture. This cheese, which he named "Baby Swiss", featured smaller "eyes" (holes) and a smaller wheel size. The name "Baby Swiss" was coined by Alfred's wife, Margaret, who noticed that the new cheese resembled a miniature version of traditional Emmentaler Swiss cheese.
Baby Swiss cheese quickly gained popularity, and soon competitors began creating their own imitations. However, only Guggisberg Cheese had the original family recipe, ensuring that their product remained unique. Today, Baby Swiss cheese is enjoyed not only in the United States but also in Europe and Australia, offering a milder and creamier alternative to traditional Swiss cheese.
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It was developed by Alfred Guggisberg
Baby Swiss cheese was developed by Alfred Guggisberg in the 1960s. Guggisberg was a Swiss cheesemaker who moved to the United States in 1947. He settled in Ohio, where he worked with Amish farmers in the Doughty Valley Cheese operation, which later became the Guggisberg Cheese Company.
Guggisberg experimented with local milk and developed a new style of Swiss cheese with smaller "eyes" (holes) and a creamier, milder taste. He noticed that the American palate differed from that of Europeans, as Americans seemed less keen on the strong taste of traditional Swiss cheese. Guggisberg's new cheese was patterned after the Emmentaler of his homeland but was smaller and made with richer milk.
The name "Baby Swiss" was coined by Guggisberg's wife, Margaret, when she saw a wheel of the new cheese next to a much larger wheel of traditional Emmentaler Swiss. The cheese was launched, and Guggisberg's company began producing larger quantities for the local community. The secret Guggisberg family recipe proved difficult for competitors to imitate, solidifying the company's success.
Today, Guggisberg Baby Swiss is considered the original Baby Swiss, and the company has grown to become one of the larger manufacturers of Swiss cheese in the US. The company upholds its traditions of superior quality, authenticity, and dedication to customer satisfaction.
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Guggisberg Cheese Company is based in Ohio
Baby Swiss cheese was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Alfred Guggisberg. The name "Baby Swiss" was coined by Guggisberg, who began making a younger, whole-milk version of Swiss cheese in the 1960s. Guggisberg Cheese is based in Ohio, in the United States, and has won numerous awards for its cheese, including being named one of the top 20 cheeses in the world at the 2024 World Championship Cheese Contest.
Guggisberg Cheese's Baby Swiss was also awarded the top three spots in the Baby Swiss class at the 2023 United States Championship Cheese Contest, and their Ziller variety was awarded first place in the Emmental-Style category at the 2023 American Cheese Society Competition. The company holds the 2019 United States Grand Champion title of the U.S. Championship Cheese Contest, with its Baby Swiss recognised as the "best cheese in the country".
Baby Swiss cheese is a purely American creation, with a milder, buttery, and slightly sweet flavour compared to traditional Swiss cheese. It is made from whole milk, which gives it a higher fat content, contributing to its creamy texture and richer flavour. It has a smooth, creamy texture and a nutty, sweet flavour, which goes well with fruits, wines, and baked goods.
Baby Swiss cheese is also known for its distinctive appearance, with many small "eyes" or holes, giving it a lacy look. This is due to the shorter ripening time required for this variety of cheese, which results in smaller holes. The name "Baby Swiss" reflects its resemblance to a miniature version of traditional Swiss cheese.
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Baby Swiss is a milder, creamier version of Swiss cheese
Baby Swiss cheese is a milder, creamier version of Swiss cheese. It was invented by Alfred Guggisberg in the mid-1960s outside Charm, Ohio, and named by his wife, Margaret. The name "Baby Swiss" reflects the cheese's resemblance to a miniature version of traditional Swiss cheese, with its smaller wheel and smaller "eyes" (holes).
The development of Baby Swiss cheese was driven by the desire to create a milder-flavoured cheese that would appeal to the American palate, which was observed to differ from European tastes in terms of preference for the strong flavour of traditional Swiss cheese. To achieve this milder flavour, Baby Swiss cheese is aged for a shorter period than its Swiss counterpart, resulting in a softer texture.
The process of making Baby Swiss cheese involves the use of full-fat or whole milk, contributing to its creamier taste and higher fat content compared to Swiss cheese. The use of whole milk also gives Baby Swiss cheese a richer, buttery character. The cheese is known for its smooth, creamy texture and nutty, buttery, and slightly sweet flavour, making it a popular choice among those who prefer a smoother and milder taste.
Baby Swiss cheese is not just enjoyed in the United States but has also gained popularity in Europe and Australia. It is produced by several Master Cheesemakers, particularly in Wisconsin, and in Amish-settled areas of Pennsylvania and Ohio. The Guggisberg Cheese Company, founded by Alfred and Margaret Guggisberg, is recognised as the original creator of Baby Swiss cheese, and their product continues to be a benchmark for this variety.
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It has smaller holes, or eyes, than Swiss cheese
Baby Swiss cheese was invented in the mid-1960s outside Charm, Ohio, by the Guggisberg Cheese Company, owned by Alfred Guggisberg. It was developed to appeal to the American palate, which favoured a milder flavour compared to the stronger taste of traditional Swiss cheese.
One of the most distinctive characteristics of Baby Swiss cheese is that it has smaller holes, or "eyes", than Swiss cheese. This is due to a few factors. Firstly, Baby Swiss cheese is typically made with whole milk, resulting in a richer, buttery character. The use of full-fat milk contributes to its creamy texture and flavour. Secondly, Baby Swiss cheese is aged for a shorter period than Swiss cheese, which leads to the formation of smaller holes. The aging process allows Swiss cheese to develop a stronger, more pronounced flavour, while Baby Swiss cheese has a milder taste due to its reduced aging time.
The smaller holes in Baby Swiss cheese give it a lacy appearance, and when made with part-skim milk, it is sometimes called "Lacy Swiss". The holes in Swiss cheese, or "eyes", are formed by carbon dioxide gas bubbles that develop during the aging process. The carbon dioxide is produced by bacteria during the late stages of cheese production. The propionibacteria consume the lactic acid excreted by other bacteria and release acetate, propionic acid, and carbon dioxide gas.
The smaller holes in Baby Swiss cheese also make it easier to work with compared to Swiss cheese, as very large holes can pose problems in salads and other dishes that involve slices of cheese. The reduced aging time of Baby Swiss cheese not only contributes to the smaller hole size but also results in a softer texture. Overall, the combination of a milder flavour, softer texture, and smaller holes makes Baby Swiss cheese a unique and popular variety that is well-loved by many.
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Frequently asked questions
Baby Swiss Cheese was invented in the mid-1960s.
Baby Swiss Cheese was invented by Alfred Guggisberg, a Swiss immigrant and master cheesemaker.
Guggisberg wanted to create a cheese with a milder flavour that would appeal to the American palate.
Baby Swiss Cheese is made from whole milk, which gives it a rich, buttery flavour.
Baby Swiss Cheese has a mild, buttery, nutty, and sweet flavour.
