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Typical of many Swiss cheeses characterized by the holes ("eyes") found throughout the cheese, Lacy Swiss cheese also contains holes, but they are much smaller in size than the aged Swiss cheese. Lacy Swiss, a semi-soft cheese, is similar to another variety referred to as Baby Swiss, both having smaller holes due to a shorter curing time. As the cheese ages, the holes increase in size, thus Baby and Lacy Swiss both are younger milder cheeses that have had the curing process altered so the acidity, temperature and length of the curing is adjusted to make these younger varieties of cheese.
In Switzerland, the cheeses are made with unpasteurized raw whole milk and in the U.S. the Swiss cheeses are generally made with pasteurized milk. Lacy Swiss is made with low fat milk and is cured for only a few months versus 9 months to 2 years for aged Swiss. Lacy Swiss is a fine textured cheese providing a somewhat sweet and very delicate flavor with a mild nutty overtone. It is a cheese that is low in fat and sodium serving as an excellent cheese for snacks, appetizers, and sandwiches. Lacy Swiss may also be referred to as Swiss Lace, Swiss Lorraine, or Lorraine Swiss.
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