Jarslberg VS Baby Swiss
I'm buying some PS soon and want to make a Jarlsberg-style cheese. The more I read, the more I'm confused. Is a Baby Swiss the same as a Jarslberg? I've never had baby swiss before.
I read some places that Jarslberg is the original and most sold Baby-Swiss cheese in the world. So that's kind of confusing because I looked at Ricky Carroll's website and there are 2 distinct recipes for each cheese.
Before looking into this, I always though Baby-Swiss was an Emmentaler. I'm not the biggest Emmantaler fan, so I never bothered trying baby-swiss (here in North America, we simply call Emmantaler, swiss cheese. So there's room for lots of confusion).