3 ms·

It usually means Gruyère cheese.

• kgwgk 1y ago
  Which has no holes. (The cheese known as Gruyère in Switzerland, I mean.)
  • loloquwowndueo 1y ago
    Well - sure. Ever heard the phrase “contrary to popular belief”? :)
    • kgwgk 1y ago
      But US Gruyere cheese DOES have holes: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-133/subpart-B/section-133.149 https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B...
  • bigiain 1y ago
    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.
  • JumpCrisscross 1y ago
    French-style Gruyère can has holes. (Swiss does not.)
• ofalkaed 1y ago
  American Swiss cheese developed from Emmental cheese.
  • riffraff 1y ago
    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_trous https://fr.wikipedia.org/wiki/Paradoxe_du_fromage_%C3%A0_tro... Language is just strange.
    • kgwgk 1y 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 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) https://fr.wikipedia.org/wiki/Comt%C3%A9_(fromage)
      • rkomorn 1y ago
        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 1y ago
        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.
        • kgwgk 1y ago
          > proper imported "Emmental" was rebranded as "Emmentaler" It’s also called Emmentaler (from Emmental) in Switzerland. https://www.emmentaler.ch/en/our-history https://www.emmentaler.ch/en/our-history
          • HelloNurse 1y ago
• dragonwriter 1y ago
  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.
• athenot 1y ago
  Only in France. For some reason, the names for Gruyère and Emmental got swapped there.