JUNE 2023 Cave to Co-op: Baby Swiss from Boggy Meadow Farm, Walpole, NH

Our Cave to Co-op for June 2023 is Baby Swiss from Boggy Meadow Farm in Walpole, New Hampshire.


Along the Connecticut River, Boggy Meadow Farm has been in the same family since 1812 and has been a dairy farm for most of that time. In the mid-1800s and the early 1900s, daily shipments of milk, butter, eggs, and produce were loaded onto the Boston & Maine railroad, destined for customers in Boston.

Cheesemaking began in the mid-1950s and continues today with the same 10,000-gallon cheese vat, which makes 1,000 pounds of cheese. On the days they’re not making cheese the fluid milk is sold to a local milk co-op. Boggy Meadow makes only three cheeses, Baby Swiss, Smoked Baby Swiss, and Fiddlehead Tomme. The New Hampshire Chronicle did a brief video about the farm you can view here.

The Boggy Meadow Baby Swiss is a moist, creamy, mild cheese that is unlike traditional Swiss in many ways. The curd is cooked at a lower temperature and the wheels are aged for a shorter period of time. The cheese has small eye formations and the sweet nutty flavor associated with Swiss-style cheeses.



Ham & Baby Swiss Pinwheels


Your favorite pizza dough crust
¾ lb deli ham (thinly sliced, but not shaved)
4 oz Baby Swiss cheese (thinly sliced)
8 tablespoons butter
2 tablespoons brown sugar
1 T Worcestershire sauce
1 T Dijon mustard
1 T poppy seeds


1.Preheat oven to 350 degrees F. Coat a 9×13″ baking dish with cooking spray.

2.Unroll the pizza dough onto a cutting board and press into approximately a 13×18″ rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1″ wide. Arrange in prepared baking dish.

3. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a saucepan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.

4. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!

Hot Reuben Dip


8 oz package cream cheese softened
8 oz deli corned beef coarsely chopped
1 cup Baby Swiss cheese shredded
½ cup sauerkraut drained well
¼ cup sour cream
¼ cup Thousand Island salad dressing
Crackers or rye chips, for serving


1. Preheat oven to 400 degrees. Grease a casserole dish or cast iron skillet.

2. In a large bowl, combine cream cheese, corned beef, Baby Swiss cheese, sauerkraut, sour cream, and dressing and mix well. Spread into prepared dish and bake until hot and bubbly, about 15 to 20 minutes. Serve with crackers or chips.