The short version
Swiss cheese with the edges sanded off. Baby Swiss is softer, creamier and milder than the big-holed deli Swiss, with a gentle nutty sweetness and small eyes. Slice it next to ham and spicy mustard and it tastes like the best part of a deli sandwich, without the bread.
What it is
Baby Swiss is an American invention. Swiss immigrant Alfred Guggisberg developed it at his creamery in Ohio's Amish country in the 1960s, and his wife Margaret named it after seeing a small wheel next to a giant wheel of traditional Emmental. Many companies now make it, though there's no legal standard for what counts.
- Taste
- mild, buttery and sweet with a light nutty finish
- Texture
- soft, smooth and supple; it folds without cracking
- Look
- pale ivory with small, scattered round holes
The holes and the sweetness come from the same bacterium. Propionibacteria eat lactic acid and release carbon dioxide, which forms the eyes, and propionic acid, which tastes nutty and sweet. Baby Swiss gets a shorter, warm fermentation and stays moister, so the eyes stay small and the flavor stays gentle. Big-wheel Swiss ferments longer and sharper.
What it pairs with — and why
| Pair it with | Why it works |
|---|---|
| Honey ham or smoked turkey | Sweet nutty cheese and mild deli meat. The classic sandwich flavor. |
| Spicy brown mustard | Sharp heat gives a mild cheese some edge. |
| Apples and pears | Crisp fruit acid lifts the butteriness. |
| Cocktail rye or pumpernickel | Caraway and rye echo a Reuben. |
| Cornichons or dill pickles | Sour crunch cuts the fat. |
| Riesling, a wheat beer or a dry cider | Fruity and light, nothing to overpower it. |
Skip it with: blue cheese right beside it. Blue flattens baby Swiss's delicate nuttiness. Give each its own side of the board.
How to prep it for the board
- Slice it thin from a block, about an eighth of an inch, or buy it deli-sliced.
- Fold slices in half or roll them so they stand up and the holes show.
- Or cut a block into triangles for a sturdier look.
- Serve about 1 oz per person.
- Let it sit out 20 minutes. The nutty flavor comes forward as it warms.
- Fix: if slices dry and curl at the edges, cover them with a slightly damp paper towel until guests arrive.
What to buy
| Product | Where | Notes |
|---|---|---|
| Guggisberg Original Baby Swiss | Midwest grocers, Meijer, online | The original, from Ohio. Buy a wedge from the wheel. |
| Boar's Head Baby Swiss | Deli counter | Ask for it sliced thin. |
| Sargento Baby Swiss slices | Most grocery stores | Pre-sliced, easy for a quick board. |
| Store-brand baby Swiss | Kroger, Walmart deli | Fine for a budget board. |
| Emmental | Cheese case | The traditional big Swiss. See its own page. |
Ranked picks: our top-rated Swiss is Sargento Aged Swiss, with Boar's Head Gold Label Imported Switzerland Swiss for deli slices. See the full ranking of the best Swiss cheese.
Label check: "baby Swiss" has no legal definition. A wedge cut from a wheel usually tastes better than a perfect rectangular loaf.
Quick FAQ
What is baby Swiss cheese?
An American Swiss-style cheese with small holes and a softer, creamier texture than regular Swiss. It was developed in Ohio by Guggisberg Cheese in the 1960s.
Why is it called baby Swiss?
Margaret Guggisberg named it after seeing a small wheel beside a huge wheel of traditional Swiss. The name refers to the wheel size, not the age.
What's the difference between baby Swiss and regular Swiss?
Baby Swiss is made in smaller wheels, has smaller holes, more moisture and a milder, sweeter flavor. Regular Swiss is firmer and sharper.
What does baby Swiss pair with?
Ham, turkey, apples, pears, spicy brown mustard and rye. It's a natural deli-board cheese.
Is baby Swiss the same as lacy Swiss?
No. Lacy Swiss is a reduced-fat version with lots of small holes. Baby Swiss is full fat.
