We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Baby Swiss Cheese?

Mary McMahon
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Baby Swiss cheese is a young, semi-soft whole milk cheese distinguishable by its myriad of small holes. The cheese is closely related to Swiss cheese, the generic name for a large family of holey cheeses which are quite popular around the world. Many delis and stores carry Baby Swiss cheese, often pre-sliced so that it can be conveniently used in sandwiches. It is also available in blocks for larger cooking projects.

Swiss cheese is a cow's milk cheese made with a mixture of bacteria. As the bacteria break down the lactic acid in the cheese, they generate carbon dioxide, which forms bubbles in the cheese as it ages. The longer the cheese is allowed to age, the more complex the flavor gets, and the larger the holes will become. The “true” Swiss cheese is Emmentaler, a cheese made in Switzerland under an Appellation of Controlled Origin to ensure that the integrity of the cheese is maintained. The technique, however, has been duplicated in numerous nations, leading to generic “Swiss” cheese for sale in many nations.

To make baby Swiss cheese, several things about the cheesemaking process are altered. The cheese is made with whole milk, for a more rich, buttery flavor. The milk may also be cut with water, which slows the bacterial digestion process. Most importantly, the cheese is aged for a very short period of time, so that the bubbles do not have time to grow very large. The shorter curing time also results in a more mild flavor, which some consumers prefer.

The flavor of baby Swiss cheese is buttery, nutty, and creamy. The cheese melts very well, making it suitable for a wide range of dishes. The small holes also make the cheese easier to work with, since especially large holes can pose problems in salads and other dishes which involve slices of the cheese. Some delis also label this type of cheese as lacy swiss, since the cheese looks like fine lace.

When selecting baby Swiss cheese, consumers should look for evenly colored cheese with relatively equally sized holes. The cheese will look like pale straw, and it should have a buttery aroma. Ideally, consumers should taste cheese before purchasing it, so that they can be assured that the cheese is of good quality. If this is not an option, the baby Swiss cheese should be examined for signs of mold, cracking, or excessive dampness, as all of these things can compromise the flavor.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By turtlez — On Oct 02, 2010

@doppler - I like to buy low fat cheese because it will almost always inherently have that low calorie quality that I'm looking for. I have a snack of fruit cheese and nuts each day to keep me from being ravenous and it works, but it gets old sometimes.

By doppler — On Oct 02, 2010

@WalrusTusk - I don't know anything about allergies to cheese, thank goodness. I love cheese and it's part of my healthy snacks and my diet throughout my day. Even though the calories in baby Swiss cheese might seem kind of high, it's easily balanced out with things like fruits and veggies.

By WalrusTusk — On Oct 02, 2010

@anon26899 - I have chronic migraines thanks to a sensitivity to tyramine as well. I eat cheese that are aged over very short periods of time, but sometimes it doesn't help. One of my friends is a member of a cheese club, so she lets me have samples sometimes after we look up statistics on the internet. You might want to research some options as well... I know everyone is different.

By anon26899 — On Feb 20, 2009

Yippee ! If Baby Swiss is aged for a very short period, that should mean it has less tyramine and would be less likely to trigger migraine in one of my family members who loves cheese but is sensitive to tyramine. I think we'll try it and see.

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.