Artisan Cheeses By Type of Cheese: Swiss

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.

Baby Swiss is made by substituting water for the milk's whey to slow bacterial action, Baby Swiss cheese has smaller holes and a milder flavor. Baby Swiss is often made from whole milk.

Artisan Cheeses