I'll never understand how people can think 'Gruyère' and then imagine cheese with holes in it…

A fun fact: the Dutch don't usually think of Emmentaler when you say 'Zwitserse kaas', but of these paper shakers filled with grated Schabziger:

https://www.gourmandgazette.nl/2023/12/08/zwitserse-kaas/

Those have been sold as 'Zwitserse strooikaas' for decades.

> I'll never understand how people can think 'Gruyère' and then imagine cheese with holes in it

I've put a lengthier response to the parent post, but look at https://classicfinefoods.co.uk/dairy/5713-french-gruyere-pgi... as that may solve our quandary.