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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: FarmerJd on October 26, 2009, 04:53:27 AM

Title: Difference between imported swiss and baby swiss in US markets?
Post by: FarmerJd on October 26, 2009, 04:53:27 AM
I always buy these in the deli and was just wondering the difference. They definitely taste different.
Title: Re: Difference between imported swiss and baby swiss in US markets?
Post by: Sailor Con Queso on October 27, 2009, 02:42:43 AM
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 (http://www.dairyfoodsconsulting.com/recipes_baby_swiss.shtml)
Title: Re: Difference between imported swiss and baby swiss in US markets?
Post by: DeejayDebi on October 27, 2009, 02:45:12 AM
I will second that recomendation for Peters Dixsons Baby Swiss.
Title: Re: Difference between imported swiss and baby swiss in US markets?
Post by: Tea on October 27, 2009, 04:04:42 AM
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
Title: Re: Difference between imported swiss and baby swiss in US markets?
Post by: DeejayDebi on October 28, 2009, 03:22:43 AM
I guess I'd better not finsh re-editing my eBook then huh?
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