Guggisberg Cheese

In 1947, Alfred Guggisberg ventured to the U.S. from Switzerland to pursue his cheesemaking dream, arriving in Holmes County, Ohio. He created Baby Swiss cheese, known for its smaller holes and milder flavor. Now world-famous and a household name, Baby Swiss is a true product of Ohio’s Amish Country.

While driving along the winding road en route to Guggisberg Cheese, take notice of the green pastures and Amish farms you will pass along your journey. It is those green pastures that influence the cheese at Guggisberg. In fact, the lush pastures provide quality gazing for cows that in turn produce the sweet, fresh milk that gives the Guggisberg Baby Swiss its creamy distinct flavor.

Baby Swiss cheese is known throughout the country, even world. But in the late 1960s, the first Baby Swiss was made at the Doughty Valley cheesehouse, and has become a favorite for cheese lovers everywhere. While others may try to duplicate its recipe, there is no cheese like the Original Baby Swiss Cheese—made by Guggisberg Cheese.

One sample of any Guggisberg cheese and you can taste the award-winning quality. Winner of the Ohio Grand Champion Cheesemaker title numerous times, Guggisberg currently holds the 2019 United States Grand Champion title of the U.S. Championship Cheese Contest, allowing their Baby Swiss to be recognized as the “best cheese in the country.”

Along with a cheesemaking viewing area and samples, the cheese shop features local and European style meats, authentic Black Forest Cuckoo Clocks, and cheese accessories.

Across the street from the factory, diners can get a taste of the Old Country at Chalet in the Valley restaurant, which specializes in serving authentic Swiss and Austrian cuisine.

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