Gaga for Guggisberg

  • By Beth Newcomb
  • October 7, 2013
  • 660
                        
Three generations. That’s how much history is represented in the Guggisberg Cheese name. The Millersburg-based operation is today lead by master cheesemaker Richard Guggisberg, who learned from his father how to turn milk from local cows along with simple ingredients into the stuff people from all across Ohio—and beyond—can’t get enough of. Three years in a row. That’s how many times Guggisberg’s proprietary Premium Swiss has grabbed the Ohio Swiss Cheesemaker Association’s Grand Champion Cheesemaker title. Originally produced by founders Margaret and Alfred Guggisberg, the family’s Swiss cheese has catapulted Guggisberg into the world spotlight, virtually from the moment it was introduced. Just one. That’s how many bites of Guggisberg’s other claim to fame it will take to make you a devotee. Created to appeal to a broader audience, Guggisberg’s Baby Swiss is softer and milder than its Premium Swiss. The shortened aging process (three weeks to a month), along with a secret family recipe, help to make this Swiss satisfying to any palate. But a trip to Guggisberg’s Cheese Shop is so much more than a shopping excursion; it’s an experience. Stroll through the garden; enjoy a meal at the family’s nearby restaurant; or watch the Baby Swiss in production from a window in the retail store. Whatever your visit includes, it’s bound to be delicious.


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