| ▲ | loloquwowndueo 4 days ago |
| It usually means Gruyère cheese. |
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| ▲ | athenot 4 days ago | parent | next [-] |
| Only in France. For some reason, the names for Gruyère and Emmental got swapped there. |
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| ▲ | dragonwriter 4 days ago | parent | prev | next [-] |
| 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. |
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| ▲ | kgwgk 4 days ago | parent | prev | next [-] |
| Which has no holes. (The cheese known as Gruyère in Switzerland, I mean.) |
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| ▲ | loloquwowndueo 4 days ago | parent | next [-] | | Well - sure. Ever heard the phrase “contrary to popular belief”? :) | | | |
| ▲ | JumpCrisscross 4 days ago | parent | prev | next [-] | | French-style Gruyère can has holes. (Swiss does not.) | |
| ▲ | bigiain 4 days ago | parent | prev [-] | | 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. |
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| ▲ | ofalkaed 4 days ago | parent | prev [-] |
| American Swiss cheese developed from Emmental cheese. |
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| ▲ | riffraff 4 days ago | parent [-] | | 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 4 days ago | parent | next [-] | | They also have their own “Gruyère” - different from the Swiss one and with holes - in France: 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) | | |
| ▲ | rkomorn 4 days ago | parent | next [-] | | I'm French and it apparently took more than four decades for me to TIL that we have our own Gruyère. I always assumed we were just calling Emmental the wrong thing. Then again most of what we call Gruyère is a somewhat industrialized store-bought thing that arguably tastes like neither Emmental not Gruyère (but at least it has holes, I guess). And to boot, I'm pretty sure we call "Gruyère" some of the products that are labeled as Emmental anyway. In retrospect, it makes sense we'd have our "own" given how finicky we are with names (of things we produce). Edit: turns out we've also bastardized Emmental anyway. | |
| ▲ | HelloNurse 3 days ago | parent | prev [-] | | There's also a tight branding and trademark component. I remember a major ad campaign when proper imported "Emmental" was rebranded as "Emmentaler" because the former name was becoming generic, and a related ad campaign about positioning and promoting Emmentaler as one of several kinds of "Swiss Cheese" along with Gruyere, Sbrinz and maybe a fourth one I don't recollect. | | |
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| ▲ | Kichererbsen 4 days ago | parent | prev | next [-] | | As a Swiss, confusing Emmenthaler and Gruyere is wild - they're soooo different in just about any property except both being called cheese. And I personally believe Emmenthaler to be the worst cheese produced in Switzerland. The only thing it has going for it are the iconic holes. Gruyere on the other hand is up there with the best of Swiss cheeses. | |
| ▲ | rkomorn 4 days ago | parent | prev [-] | | I kinda love that someone who wrote that article was like "this needs a table for clarity!" |
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