Wisconsin Baby Swiss is made by substituting water for the milk's whey to slow bacterial action. Baby Swiss is made with whole milk, meaning all of the butterfat becomes part of the cheese, resulting in smaller holes and a milder flavor. This Wisconsin Baby Swiss Cheese is buttery, sweet and only slightly nutty, with a hickory smoked flavor. Try it with sweet fruits and berries, croissants and muffins.
Founded in 1885 by five dairy farmers, Chalet Cheese Cooperative continues to flourish as a cooperative, owned and operated by its 29 members. One of the cheese they specialize in is Swiss, emphasising on top quality and true workmanship. American cheesemakers, not Swiss, modernized Swiss production. About fifty years ago, the only way to protect Swiss wheels as they ripened was to allow a hard rind to form. The advent of plastic packaging, which keeps moisture in but allows carbon dioxide to escape, made it possible to produce rindless Swiss cheese in blocks. Rindless blocks were developed for better yield in foodservice; retailers appreciate the higher yield and ease of cutting.