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Call me naive, but honestly never made the connection between swiss cheese and Switzerland.
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")
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American Swiss cheese developed from Emmental cheese.
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.
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):
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.
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).
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.
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It usually means Gruyère cheese.
Which has no holes. (The cheese known as Gruyère in Switzerland, I mean.)
Earlier quoted context omitted.
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")
It's like saying "cheddar". Cheese is assumed
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?
Another fact about Emmentaler cheese is that it has a relative low salt content compared to other cheeses.
It's a fairly safe bet that the harder the cheese, the higher the sodium content.