> In the U.S., we call it “Swiss” cheese, while in Switzerland, it’s known as Emmental.

What? I struggle to see how this sentence makes any sense. The two products can both have holes, I guess? But grocery store Swiss cheese in the US is a waxy bland cheese product with a slight tang, whereas Emmentaler is complex, funky and quite assertive by comparison. I doubt the fans of either product love the other.

Swiss like French have hundreds of different cheeses, so calling a specific cheese a Swiss cheese is like telling "Why does American car is powered by an electrical motor?", talking about a specific Tesla car while you have hundreds of other cars manufactured in the US.

Like "parmesan" the cheap versions you find easily has no relationship with the actual thing, even if decades ago maybe the actual thing was initially imported with no local alternative.