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
