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Swiss Cheese Recipe (Baby Swiss)

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The flavor of 'Baby Swiss' cheese is buttery, nutty, and creamy. Because it melts well Baby Swiss is suitable for a wide range of dishes. Besides the normal lactose converting bacteria, Propionic bacteria is used to break down lactic acid and generate carbon dioxide, which forms the bubbles (eyes) as the cheese ages. This is quite similar to bread dough rising but takes much longer. The longer the cheese is allowed to age, the more complex the flavor gets, and the larger the holes will become. Some delis label baby Swiss cheese as 'Lacy Swiss,' because it looks like fine lace when sliced.
  • Yield4 pounds
  • Agingtime under 3 months
  • Skill Leveladvanced
  • Author


  • 4 Gallons of Milk (not ultra-pasteurized)
  • 5/16 tsp MM100 Culture or 1 Pack C101 Mesophilic Culture
  • 1/8 tsp Propionic Shermanii
  • 3 ml Single Strength Liquid Rennet
  • Salt for a Brine
  • Calcium Chloride for Pasteurized Milk


  • Good Thermometer
  • Mini Measuring Spoons
  • Knife to Cut Curds
  • Spoon or Ladle to Stir Curds
  • M2 Large Cheese Mold or M28 Medium Cheese Mold
  • Butter Muslin
  • Cheese Press or 10 and 25 lbs Weights
  • Cheese Mat