Swiss cheese

[A. Vine]

Kim & Rima McKinzey wrote:
>
> >... except for the imported Swiss cheese, which as we know is not
> >  really called Swiss cheese but Emmenthaler.
>
> What about Gruyere??
>

The point being that what we generally term "Swiss cheese" in the States (the
semi-soft cheese with the holes in it) is Emmenthaler.

Certainly Gruyere is Swiss, but if you said to someone at a deli in the States,
"I want a ham and Swiss on rye with spicy mustard" they're likely not going to
come back with, "Emmenthaler, Gruyere, or Raclette?"

Andrea