Swiss cheese is one of the most popular types of cheesefound in the United States and this term typically refers to Swiss Emmentalcheese. 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 ingeneral, there are actually several different varieties of it, most notablebaby Swiss and aged Swiss.

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Before you can start to understand the differences betweenbaby and aged Swiss, it helps to know a bit more about Swiss cheese. Themajority of this cheese will have the distinctive holes, which are referred toas eyes. If it doesn’t have the holes, it is considered “blind.” The generalrule of thumb is that the larger the holes in Swiss cheese, the stronger flavorit has. Interestingly enough, there were restrictions within the United Statesconcerning the size of the holes in Swiss cheese in 2000, thought to be due tothe slicing process.
The biggest difference between baby Swiss and aged Swiss isthe amount of time that it has been aged for. Standard Swiss cheese is aged forfour months to more than a year so an aged Swiss will mature for a time thatfits 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 isproduced following the typical recipe, while baby Swiss has a unique variationincluding not only a shorter curing time, but also differences in temperatureand acidity.
As mentioned earlier, the longer a Swiss cheese ages, thelarger its holes will be. As such, baby Swiss has very small holes because ofits aging time. Aged Swiss, on the other hand, tends to have very large holesdue to its longer aging process.
Both aged and baby Swiss cheeses tend to have a flavor thatis fruity or nutty to a small extent. The strength of the general flavordepends on the age of the cheese. As such, you can expect aged Swiss to have aflavor that is described as mild to strong while baby Swiss would be describedas mild.
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 cheesesandwiches, fondue, and cold sandwiches.
Posted byGolden Age Cheeseat5:59 PM


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