Author Topic: Difference between imported swiss and baby swiss in US markets?  (Read 2825 times)

Offline FarmerJD

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Difference between imported swiss and baby swiss in US markets?
« on: October 25, 2009, 11:53:27 PM »
I always buy these in the deli and was just wondering the difference. They definitely taste different.


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Online Sailor Con Queso

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Re: Difference between imported swiss and baby swiss in US markets?
« Reply #1 on: October 26, 2009, 09:42:43 PM »
Big difference. Baby Swiss is a washed curd cheese, uses less Propionic starter, and the curds are cut larger (to retain more moisture). Baby Swiss has fewer and smaller eyes, is softer, and ages MUCH quicker - 90 days instead of 6 months. It is made in much smaller sizes than the traditional 160 pounds wheels of Swiss, so you might have to make a smaller press. ::)

Here is a great recipe for Baby Swiss from Peter Dixon's website.

Baby Swiss Recipe
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline DeejayDebi

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Re: Difference between imported swiss and baby swiss in US markets?
« Reply #2 on: October 26, 2009, 09:45:12 PM »
I will second that recomendation for Peters Dixsons Baby Swiss.

Offline Tea

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Re: Difference between imported swiss and baby swiss in US markets?
« Reply #3 on: October 26, 2009, 11:04:42 PM »
You guys have really GOT to stop posting more recipes.  It only means more cheeses to try and more cultures,additives,moulds etc to buy.  Sheesh   :P

Offline DeejayDebi

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Re: Difference between imported swiss and baby swiss in US markets?
« Reply #4 on: October 27, 2009, 10:22:43 PM »
I guess I'd better not finsh re-editing my eBook then huh?


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