| ▲ | kgwgk 4 days ago | ||||||||||||||||
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): | |||||||||||||||||
| ▲ | 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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