<P> In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor because a longer fermentation period gives the bacteria more time to act . This poses a problem, however, because cheese with large eyes does not slice well and comes apart in mechanical slicers . As a result, industry regulators have limited the eye size by which Swiss cheese receives the Grade A stamp . </P> <P> In 2014, 297.8 million pounds of Swiss cheese was reportedly produced in the United States . </P> <P> Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses . Both have small holes and a mild flavor . Baby Swiss is made from whole milk, and Lacy Swiss is made from low fat milk . Baby Swiss was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Alfred Guggisberg . </P> <Table> MacroNutrients (grams) of common cheeses per 100gm <Tr> <Th> Cheese </Th> <Th> Water </Th> <Th> Protein </Th> <Th> Fat </Th> <Th> Carbs </Th> </Tr> <Tr> <Td> Swiss </Td> <Td> 37.1 </Td> <Td> 26.9 </Td> <Td> 27.8 </Td> <Td> 5.4 </Td> </Tr> <Tr> <Td> Feta </Td> <Td> 55.2 </Td> <Td> 14.2 </Td> <Td> 21.3 </Td> <Td> 4.1 </Td> </Tr> <Tr> <Td> Cheddar </Td> <Td> 36.8 </Td> <Td> 24.9 </Td> <Td> 33.1 </Td> <Td> 1.3 </Td> </Tr> <Tr> <Td> Mozzarella </Td> <Td> 50 </Td> <Td> 22.2 </Td> <Td> 22.4 </Td> <Td> 2.2 </Td> </Tr> <Tr> <Td> Cottage </Td> <Td> 80 </Td> <Td> 11.1 </Td> <Td> 4.3 </Td> <Td> 3.4 </Td> </Tr> </Table>

What is the difference between baby swiss and regular swiss
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