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Sadly, it looks like a significant amount of the cheese in cold storage is American and Swiss [1] – they missed a fantastic opportunity to age cheddar en masse.

[1] https://quickstats.nass.usda.gov/results/37CAA277-A371-3F73-...

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Is "Swiss cheese" the same thing as Gruyere? Cause if so, that stuff is cave-aged in Switzerland as well!

No, it's equivalent to what we call Edam in Europe.

Just looked it up, seems like it's more similar to Emmental.

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