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Baby Swiss is a cheese closely related to traditional Swiss cheese, the generic name for the family of holey cheeses popular all around the world.^[1] What sets Baby Swiss apart from its close relative is its mild taste and smooth, creamy texture. It also has smaller "eyes", which is the common term used for the holes in Swiss cheese.

Baby Swiss cheese originated in the mid 1960's just outside of Charm, Ohio, and was invented by cheese connoisseur Alfred Guggisberg, an alumnus of the famous Swiss Federal “Molkereishulle” (cheese maker’s institute). The name Baby Swiss was coined by Alfred’s wife, Margaret Guggisberg, who thought that in comparison to the larger wheels of traditional Swiss cheese, when placed side by side, the new cheese looked like a baby.

Swiss cheeses are formed and flavored through the breaking down of lactic acid by bacteria, which generate carbon dioxide bubbles in the cheese as it ages. One of the key differences when it comes to making Baby Swiss, as opposed to traditional Swiss, is that it is aged only for a matter of weeks, whereas old fashion Swiss is typically aged for several months, time varying depending on the desired sharpness of the cheese.

Baby Swiss is most commonly enjoyed in the United States, but can also be found in Europe and Australia. Most common uses include snacking, slicing for sandwiches, and melting for fondue. Locals of the area where Baby Swiss originated also commmonly pair it with Trail Bologna, another local staple.

References

^ http://www.wisegeek.com/what-is-baby-swiss-cheese.htm

External links

"Guggisberg Location : Guggisberg Cheese." Guggisberg Cheese located in the Heart of Amish Country, across the street from Chalet in the Valley. 19 Feb. 2009 <http://www.babyswiss.com/catalog/our_story.php>.

"What is Baby Swiss Cheese?" WiseGEEK: clear answers for common questions. 19 Feb. 2009 <http://www.wisegeek.com/what-is-baby-swiss-cheese.htm>.

[1] ttp://www.wisegeek.com/what-is-baby-swiss-cheese.htm

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	Swiss cheeses are formed and flavored through the breaking down of [[lactic acid]] by [[bacteria]], which generate [[carbon dioxide]] bubbles in the cheese as it ages. One of the key differences when it comes to making Baby Swiss, as opposed to traditional Swiss, is that it is aged only for a matter of weeks, whereas old fashion Swiss is typically aged for several months, time varying depending on the desired sharpness of the cheese.		Swiss cheeses are formed and flavored through the breaking down of [[lactic acid]] by [[bacteria]], which generate [[carbon dioxide]] bubbles in the cheese as it ages. One of the key differences when it comes to making Baby Swiss, as opposed to traditional Swiss, is that it is aged only for a matter of weeks, whereas old fashion Swiss is typically aged for several months, time varying depending on the desired sharpness of the cheese.

	Baby Swiss is most commonly enjoyed in the [[United States]], but can also be found in [[Europe]] and [[Australia]]. Most common uses include [[Snack\|snacking]], slicing for [[sandwiches]], and melting for [[fondue]].		Baby Swiss is most commonly enjoyed in the [[United States]], but can also be found in [[Europe]] and [[Australia]]. Most common uses include [[Snack\|snacking]], slicing for [[sandwiches]], and melting for [[fondue]]. Locals of the area where Baby Swiss originated also commmonly pair it with [[Trail Bologna]], another local staple.