Swiss cheese, often associated with the traditional Emmentaler style, and its milder American counterpart, Baby Swiss, are popular choices at the deli counter. Despite their similar appearance, these two cheeses possess distinct differences in production that translate directly into varying nutritional profiles. This comparison breaks down the specific differences in how they are made, their core macronutrients, and their content of sodium, calcium, and lactose.
Defining the Differences Between Swiss and Baby Swiss
The fundamental differences between these two cheeses stem from their aging time and the type of milk used. Traditional Swiss cheese is aged for a minimum of two months, often much longer, which concentrates its flavor and creates a firmer texture. This longer maturation period is responsible for the cheese’s large, characteristic “eyes” or holes.
Baby Swiss is an American creation, typically aged for a far shorter period, sometimes only a month or two. This abbreviated aging results in a softer, creamier cheese with a milder, buttery taste. Baby Swiss is often made from whole milk rather than the part-skim milk frequently used for traditional Swiss, contributing to its richer texture. The shorter aging and higher moisture content mean Baby Swiss wheels are smaller and have significantly smaller eyes.
Comparing Macronutrient Profiles
In a standard 1-ounce (28-gram) serving, the differences in core nutrients reflect the production methods. Traditional Swiss cheese generally contains about 110 calories, 9 grams of total fat, and 5 grams of saturated fat. It is a dense source of protein, offering approximately 7.5 grams per serving.
Baby Swiss, due to its use of whole milk and higher moisture retention, tends to have a slightly lower calorie count, around 100 calories per ounce. Despite the whole milk, the shorter aging can result in slightly less fat than traditional Swiss, typically 8 grams of total fat and 4 to 5 grams of saturated fat. Both cheeses are excellent protein sources, with Baby Swiss providing a comparable 7 grams of protein per serving.
Sodium, Calcium, and Lactose Content
Beyond the major macronutrients, the mineral and sugar content reveals significant nutritional distinctions, particularly regarding sodium and lactose. Traditional Swiss cheese is one of the lowest-sodium natural cheeses available. A 1-ounce serving contains only around 46 milligrams of sodium, making it a suitable option for those monitoring blood pressure.
Baby Swiss, while still low compared to many other cheeses, contains more sodium than traditional Swiss, with some varieties having closer to 90 milligrams per ounce. Both types are good sources of calcium, but traditional Swiss often provides a slight edge, supplying up to 25% of the Daily Value in a 1-ounce serving. This higher concentration results from moisture loss during its extended aging.
The aging process is the primary factor in determining lactose content, which is important for individuals with sensitivities. Traditional Swiss cheese is aged long enough that the bacteria consume virtually all the residual lactose, leaving trace amounts below 0.1 grams per serving. Baby Swiss, with its shorter maturation period, retains slightly more lactose. However, both are considered very low-lactose cheeses, making them well-tolerated by most people with lactose intolerance.