In the UK it's fairly common to use the term "Swiss cheese". Most people would know you are talking about Emmental or Gruyere and it would have the bubbles/holes in it.

Although they are not the same cheese, they are quite close in texture and flavour and are fairly interchangeable to the point where I don't think a significant number of people could tell you which was which.

There is also the Swiss Cheese Model which is when several unfortunate events all line up to cause a major incident.

Emmentaler and Gruyère close in texture and flavour and interchangeable? Oh boy, if you ever travel to Switzerland, I recommend you to keep your opinions on cheese to yourself. ;) Emmentaler has holes, is low in salt and has a taste which is on the bland side (I personally don't like it), whereas Gruyère has no holes, is saltier and has a much richer and "rounder" flavour. It comes in different stages of ripening, from young, which is soft in texture and mild, to old, which is hard and has a much stronger flavour. I personally like Gruyère mi-salé a lot, the semi-ripened one. It's close to a perfect cheese if you ask me.

I am from Spain and it is the same in my country. If you ask the average Spanish person about "queso suizo", they will picture Emmental or Gruyere with the stereotypical holes in it.

If they are close in taste then you have very mild versions and sup-par versions of them.