Alfred Guggisberg, at the age of 16 started the art of cheesemaking in the high pastures of the Swiss Alps. He attended the famous Swiss Federal "Molkereishulle" or cheesemakers institute, and for a number of years made cheese throughout Europe. Looking for a new challenge, Alfred ventured to the United States in 1947, leaving his young family behind for one year.

After moving to Ohio, it soon became apparent to all that Alfred's high standard of quality marked him as an exceptional cheesemaker. As a result of his talented abilities, local Amish farmers in search of a cheesemaker (to provide a market for their milk) lured Alfred to the nearby Doughty Valley. Hence, the Doughty Valley Cheese Co. began. Doughty Valley Cheese Co. went on to become what we now know as Guggisberg Cheese.

In the early years of establishing himself in the Doughty Valley, Alfred began to experiment with the idea of a new cheese. Specifically, he was looking for a cheese that would be more acceptable to the American palate, and appeal to young and old alike. Working with the milk from the lush green pastures of the Doughty Valley, and using his knowledge of various traditional cheeses, Alfred started working on his idea.

After years of experimenting, Alfred created a new Swiss Cheese which met his standards. This new cheese produced a smaller wheel size, and a distinctively smooth and mild taste. Visually this cheese also produced a product with smaller "eyes".

He had done it, Alfred Guggisberg had developed a new cheese! Upon viewing this new cheese, Alfred's wife Margaret christened the name "Baby Swiss." She thought that in comparison to the larger wheels of traditional Swiss Cheeses, when placed together, the new cheese looked like a baby next to its parent.

From this moment, Doughty Valley's Guggisberg Baby Swiss was launched. In the local area Baby Swiss became an instant hit, and word of mouth began to spread of Alfred's wonderful cheese. It soon became common for travelers from hundreds of miles away to knock on Alfred's door and ask him to open his small store for a wheel of cheese.

With their corner on the market established, competitors were soon coming out with imitations of this new cheese. As is true now, none know the secret family recipe which produces such a wonderful Swiss cheese. We are the Original Baby Swiss!

Since Alfred's passing in 1985 the president of the Guggisberg Cheese, Inc. has been Alfred's son Richard Guggisberg. Richard has continued in his father's tradition of producing cheeses which are up to Swiss standards for quality. Under Richard's leadership Guggisberg Cheese has grown into one of the larger manufacturers of Swiss Cheese in the United States.

Our wholesale and retail customers place orders from all over the continental United States, and as far away as Europe and Australia.