What Is The Difference Between Aged Swiss And Baby Swiss?

Swiss cheese is one of the most popular types of cheese found in the United States and this term typically refers to Swiss Emmental cheese. The standard Swiss cheese sold in the U.S. is known for its pale, yellow, and shiny appearance with a distinctive holes spread throughout it. Swiss cheese forms without a rind and goes well with salami, prosciutto ham, grapes, pears, and apples. While most people simply recognize Swiss cheese in general, there are actually several different varieties of it, most notable baby Swiss and aged Swiss.

Understanding Swiss Cheese

Before you can start to understand the differences between baby and aged Swiss, it helps to know a bit more about Swiss cheese. The majority of this cheese will have the distinctive holes, which are referred to as eyes. If it doesn’t have the holes, it is considered “blind.” The general rule of thumb is that the larger the holes in Swiss cheese, the stronger flavor it has. Interestingly enough, there were restrictions within the United States concerning the size of the holes in Swiss cheese in 2000, thought to be due to the slicing process.

Age

The biggest difference between baby Swiss and aged Swiss is the amount of time that it has been aged for. Standard Swiss cheese is aged for four months to more than a year so an aged Swiss will mature for a time that fits within the higher end of this spectrum, typically nine months or two years. Baby Swiss, on the other hand, is only aged for several months. Aged Swiss is produced following the typical recipe, while baby Swiss has a unique variation including not only a shorter curing time, but also differences in temperature and acidity.

Hole Size

As mentioned earlier, the longer a Swiss cheese ages, the larger its holes will be. As such, baby Swiss has very small holes because of its aging time. Aged Swiss, on the other hand, tends to have very large holes due to its longer aging process.

Flavor

Both aged and baby Swiss cheeses tend to have a flavor that is fruity or nutty to a small extent. The strength of the general flavor depends on the age of the cheese. As such, you can expect aged Swiss to have a flavor that is described as mild to strong while baby Swiss would be described as mild.

Standard Uses

Baby Swiss is a common ingredient in snacks, sandwiches, appetizers, fondue, quiche, and pasta. Aged cheese also has excellent melting properties, allowing it to be used for similar dishes, including baked dishes, hot cheese sandwiches, fondue, and cold sandwiches.