Named by the wife of its inventor Alfred Guggisberg for its resemblance to a miniature version of Swiss cheese, Baby Swiss was first created in the mid 1960s outside Charm, Ohio. Due to the similarity in appearance between Baby Swiss and Lacy cheese, they are sometimes mistaken for one another. However, Lacy cheese has entirely different taste and smell than Baby Swiss.
Derived from traditional Swiss cheese, Baby Swiss contains many small “eyes.” While its color ranges from ivory to pale yellow, its mild taste and smooth, creamy texture distinguish it from other types of cheeses. When shredded, Baby Swiss melts well. The buttery, somewhat nutty and sweet flavor of Baby Swiss goes well with sweet fruits and berries, croissants and muffins, white and red wine, juices, and even ice-cold milk.