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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...
https://en.wikipedia.org/wiki/Swiss_cheeses_and_dairy_produc...
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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.
In German „Swiss cheese“ simply means „Schweizer Käse“ or „Käse aus der Schweiz“ - but you’ll usually still find the exact type like Emmentaler on the label and packaging. So, as a German, it’s a bit amusing indeed.
Earlier quoted context omitted.
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.
No because "Swiss cheese" means "Emmentaler", not "Schweizer Käse". Quote from the article: > In the U.S., we call it “Swiss” cheese, while in Switzerland, it’s known as Emmental.
It's a bit like: "In Germany, they call this car a BMW, but here we call it German Car."
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Your reply doesn't answer my question and seems to imply things I can't understand. Are you suggesting people in Europe simply use the same kind of cheese with everything? I find that hard to believe. Perhaps you have never bought cheese at a deli? There happen to be many kinds. Your last point is even more confusing, why would the fact that chedder and blue cheese originate from England have anything to do with this…
They don’t buy American cheese, the melty product. They actually don’t buy much American (of origin) cheese at all at their delis because American origin cheeses are all descended from the diverse array of European cheeses, and there are melty, non-sodium citrate European cheeses. So yes, the most common form of American cheese found is the Kraft/Velveeta variety and that is really mostly aimed at expats nostalgic fo…
I've tried many kinds of the imported European cheese, I enjoy the variety and gimicky stuff, one noteworthy one was this coffee cheese which was surprisingly tasty. Ultimately it sits right next to an equally diverse array of domestic cheese brands which are of the same quality. "New York Steakhouse" usually makes my favorites.
However Kraft and Velveeta are usually in their own section with the sealed imported cold cuts that taste like plastic. It would be ignorant for me to judge Euros on those but I guess many Euros do exactly that when they see Kraft? It's like space food. Real cheese is purchased at the deli counter or in chunks.