During the aging process of an alpine cheese such as Emmentaler or Gruyère, gases form air pockets that ultimately become holes, or "eyes". With traditional 200-lb. wheels, the eyes are huge because of the long ripening time and the size of the Round. In the late 1800s to bring product to market quicker, Swiss immigrant cheesemakers in Green County, Wisconsin experimented with smaller wheels that had less ripening time. And the Baby Swiss was born, with all its tiny eyes staring back at you.

05.07.22