Difference between imported swiss and baby swiss in US markets?

[FarmerJd]

I always buy these in the deli and was just wondering the difference. They definitely taste different.

[Sailor Con Queso]

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

[DeejayDebi]

I will second that recomendation for Peters Dixsons Baby Swiss.

[Tea]

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   

[DeejayDebi]

I guess I'd better not finsh re-editing my eBook then huh?