Baby Swiss vs. Swiss Cheese: How to Use Swiss Cheeses

Swiss cheese is a generic term that applies to several different types of cheese made in Switzerland, including Alpine cheeses such as Gruyère and Emmental cheese. Swiss cheese may also refer to an American cheese that is meant to mimic the look, texture, and taste of Emmental. Typically, Swiss is a firm cheese made from cow's milk. It has a pale yellow color and a sweet, nutty flavor. Some types of Swiss cheese have large holes called “eyes.” The bacteria cheesemakers use to ripen the cheese releases carbon dioxide, creating holes in the cheese. Swiss cheese with no holes is referred to as "blind."

Baby Swiss is a whole milk Swiss cheese made in America, specifically in Wisconsin, Pennsylvania, and Ohio. It gets its name from its small size—it is a miniature version of Swiss cheese wheels. Baby Swiss is a mild cheese with a buttery flavor and creamy texture, and it melts easily.

Baby Swiss and regular Swiss cheese are similar in appearance, and both have a creamy texture, but there are slight differences between them:

• 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.
• Appearance: Wheels of baby Swiss cheese are smaller than traditional Swiss cheese wheels. The small-batch production process of baby Swiss cheese yields smaller holes, or eyes, than Swiss cheese.
• Flavor: Baby Swiss has a milder flavor than Swiss cheese.
• Uses: Swiss cheese and baby Swiss are popular cheeses for sandwiches and are commonplace in grocery stores and deli counters. 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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