Except when I asked someone who makes cheese in Switzerland, they told me almost the opposite (and mostly that they export the junk cheese to the US and keep the good stuff).
As an aside, what are the odds this article was written by AI? It has that feel (minus random bolding and bullet points).
kleiba 1 hours ago [-]
The term "Swiss cheese" is a constant source of amusement for people from Europe... you know, like, there is only one type of cheese made in Switzerland...
criemen 58 minutes ago [-]
In German, "Swiss cheese" is a term that's well known, and doesn't count that kind of amusement.
For example, you could say that something "looks like swiss cheese" when it has a lot of holes in it, like very old clothing. It's often used slightly ironic, but that's not due to what you state.
jahbrewski 1 hours ago [-]
Call me naive, but honestly never made the connection between swiss cheese and Switzerland.
netsharc 1 hours ago [-]
I live in the country, and when I went to USA I found it amusing that a sandwich's ingredients include "Swiss". (No mention of "cheese")
1 hours ago [-]
sojournerc 49 minutes ago [-]
It's like saying "cheddar". Cheese is assumed
shrx 12 minutes ago [-]
There could be more to it; some processed cheese products can't legally be named cheese.
loloquwowndueo 1 hours ago [-]
It usually means Gruyère cheese.
athenot 10 minutes ago [-]
Only in France. For some reason, the names for Gruyère and Emmental got swapped there.
dragonwriter 1 hours ago [-]
As noted in the article, it is the cheese internationally known as Emmental, not Gruyère. (Both Swiss and Gruyere cheese are regulated food names in the US Swiss (Emmentaler is an alternative name in the regs, but is a label of geographic origin in Switzerland) is defined at 21 CFR § 133.195, Gruyere at 21 CFR § 133.149.
kgwgk 1 hours ago [-]
Which has no holes. (The cheese known as Gruyère in Switzerland, I mean.)
bigiain 13 minutes ago [-]
We must immediately start constructing all critical safety systems out of Gruyere. If there are no holes, then it's impossible for the holes to line up.
loloquwowndueo 1 hours ago [-]
Well - sure. Ever heard the phrase “contrary to popular belief”? :)
American Swiss cheese developed from Emmental cheese.
riffraff 1 hours ago [-]
It is odd, but people often confuse Emmenthaler and Gruyere.
Even in Italian (just across the border!) it was not uncommon to hear expressions like "full of holes like groviera", and it seems in French it's the same based on the existence of this Wikipedia page https://fr.wikipedia.org/wiki/Paradoxe_du_fromage_%C3%A0_tro...
Language is just strange.
kgwgk 48 minutes ago [-]
They also have their own “Gruyère” - different from the Swiss one and with holes - in France:
Because the damn swiss folks really want to sell more cheese,
without actually producing more cheese!
So the proper way is to cut half the cheese out, say that holes
are NECESSARY and IMPORTANT - and then sell twice as much as
before. They are a genius people.
mark-r 35 minutes ago [-]
Isn't cheese usually sold by weight? So your theory, erm, has holes in it.
mattmaroon 17 minutes ago [-]
Like a White Castle burger!
gus_massa 1 hours ago [-]
But ... why only a few big holes? Sometimes "fresh cheese" develop a lot of small holes (and a strong flavor), but no big holes. Why big holes?
TheAdamist 6 minutes ago [-]
Havarti has a lot of small holes, but its a different kind of cheese
riffraff 1 hours ago [-]
Many small holes collapsing into a few large ones, perhaps? You can sometimes see where two holes merged.
ofalkaed 1 hours ago [-]
Baby Swiss and Lacey Swiss are small hole varieties.
1 hours ago [-]
l5870uoo9y 58 minutes ago [-]
Another fact about Emmentaler cheese is that it has a relative low salt content compared to other cheeses.
Rendered at 23:27:19 GMT+0000 (Coordinated Universal Time) with Vercel.
Except when I asked someone who makes cheese in Switzerland, they told me almost the opposite (and mostly that they export the junk cheese to the US and keep the good stuff).
As an aside, what are the odds this article was written by AI? It has that feel (minus random bolding and bullet points).
For example, you could say that something "looks like swiss cheese" when it has a lot of holes in it, like very old clothing. It's often used slightly ironic, but that's not due to what you state.
Even in Italian (just across the border!) it was not uncommon to hear expressions like "full of holes like groviera", and it seems in French it's the same based on the existence of this Wikipedia page https://fr.wikipedia.org/wiki/Paradoxe_du_fromage_%C3%A0_tro...
Language is just strange.
https://fr.wikipedia.org/wiki/Gruy%C3%A8re_fran%C3%A7ais
They also have a cheese similar to the Gruyère from Switzerland, but with a different name (the Gruyère part dropped from the name over time):
https://fr.wikipedia.org/wiki/Comt%C3%A9_(fromage)
https://www.youtube.com/watch?v=evV05QeSjAw
So the proper way is to cut half the cheese out, say that holes are NECESSARY and IMPORTANT - and then sell twice as much as before. They are a genius people.