HOME OF THE ORIGINAL BABY SWISS

About Us
Guggisberg Cheese, famous for being the home of the Original Baby Swiss, is nestled among the lush, green pastures of Ohio’s Amish Country.  Deeply rooted in authentic Swiss culture, tradition, and experience, our award-winning cheese is unlike any other.  Founded by Swiss immigrant Alfred Guggisberg and now operated by his son, Richard, the company has grown into one of the largest manufacturers of Swiss cheese in the United States, and one of the largest manufacturers of any sort in all of Ohio.   Guggisberg Cheese’s foundation of superior quality standards is represented by numerous national and international awards, including the 2015 and 2019 National Grand Champion title.
We invite you to take a step back into simpler times as you drive down State Route 557, winding through scenic Doughty Valley, and visit our factory and store for an unforgettable experience.  Here, you'll find our award-winning cheeses alongside 60+ other varieties of delicious cheese.  Watch cheese being made while you browse our selection of  local goods, fun souvenirs, cuckoo clocks, steins, and everything you need for the perfect charcuterie board.  Feel as though you’ve stepped into Switzerland and enjoy an authentic experience unlike any other.

History of Our Original Baby Swiss
Alfred and Margaret Guggisberg moved from their homeland of Switzerland to Ohio in the 1940s, in search of new opportunities. They settled in the Doughty Valley near the village of Charm, and established Guggisberg Cheese in 1950.  After a few years of experimenting with the local milk, Alfred decided to develop a new style of Swiss. He had noticed that the American palate seemed to differ from those of Europeans, in terms of enjoying the strong taste of traditional Swiss cheese. This new cheese would be milder, but equally as flavorful, and favorable to young and old alike.

Alfred worked and experimented, and eventually developed the perfect recipe for his new cheese. It was a smaller wheel, had smaller eyes, and had a creamier taste. After seeing his new Swiss and noting that it was a "baby" version of a traditional Emmental Swiss wheel, Alfred's wife, Margaret, christened the new cheese "Baby Swiss."

Alfred and Margaret's son, Richard, worked to continue and perfect his father's recipe over the years, making it unmatchable to imitations. Although it has become a household name and classification of its own, there is, and will always be, only one Original Baby Swiss.