On Sat, 2 Sep 2017 13:25:36 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, September 2, 2017 at 4:10:05 PM UTC-4, Bruce wrote:
>> On Sat, 2 Sep 2017 13:05:44 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Saturday, September 2, 2017 at 3:47:11 PM UTC-4, Bruce wrote:
>> >> On Sat, 02 Sep 2017 09:56:30 -0400, wrote:
>> >>
>> >> >Probably means the one with large holes... typically refered to as
>> >> >"Switzerland Swiss". There are many domestic Swiss cheeses in the US
>> >>
>> >> "domestic Swiss cheeses in the US". You speak a quaint language over
>> >> there.
>> >
>> >Domestic Swiss-style cheeses, to be precise. We also have domestic
>> >gouda, cheddar, and parmesan. The U.S. simply doesn't respect
>> >nomenclature conventions of other countries.
>>
>> Americans and Australians tend to reduce food items to one country.
>> What you call Swiss cheese isn't uniquely Swiss. Same with Danish
>> pastry and French fries. There must be more. Oh, Dutch babies.
>
>It goes the other way, too. Kielbasa is the Polish word for "sausage",
>yet it's only applied to one or two kinds of Polish sausage that are
>popular here.
>
>As far as cheese goes, we probably came by it honestly. Immigrants
>came, made the cheeses they always made, and the names became
>associated. The cheese made by that Swiss immigrant down the road
>obviously is Swiss cheese. Never mind that aging it in his basement
>isn't quite the same as aging it in a cave.

It must have been a matter of timing and location that 'Swiss' became
the label instead of one of the many other European
countries/immigrants that make similar cheese.

>Then along came the food industry, and scraped everything down to
>the least common denominator.

Yes, they're good at that.