Alfred Guggisberg, a Swiss-trained cheesemaker, emigrated from Switzerland to the United States in 1947. He settled in the Doughty Valley where his cheesemaking skills were in demand by local farmers who sought to create a market for their milk. To establish his own business, Alfred purchased an existing cheesemaking operation which he later renamed Guggisberg Cheese.

Initially, the company focused on making traditional Swiss cheese, but Alfred discovered that many Americans prefer milder, creamier varieties of cheese. As a result, he developed an entirely novel form of Swiss cheese, featuring smaller eyes, and a flavor profile more attuned to the American palate. His wife, Margaret, dubbed the cheese, Baby Swiss, in a nod to the variety’s diminutive wheel size. The cheese became an immediate success and orders for Baby Swiss drove the company’s growth in the 1960’s and 70’s.

Alfred’s son, Richard, took over the business in 1985 and the company continued to grow under his leadership.

That focus on quality has not gone unnoticed. Over the years, the company’s cheeses have won numerous state, national and international awards, most recently receiving first place and “Best Swiss in the World” at the 2025 World Championship Cheese Contest, as well as first place at the 2026 American Cheese Society Contest. Both its Baby Swiss and Premium Swiss have earned the coveted U.S. Grand Champion Award – the highest honor given at the national level. Guggisberg is one of only five companies in the nation to receive the Grand Champion title multiple times.