Different countries have different tastes (Coca Cola has a different syrup mixture for each countries for instance). There's a YouTube video from a franco-japanese guy who interview a Japanese cheese maker. He was trained by a Swiss person (but in the US, of all places) and softly complained that Japanese palate favored more bland cheese compared to what he experienced.

So it makes sense for a Swiss cheese maker to export a more marketable cheese, which are generally less strong and younger than the local one. Just like there's an export Guinness or Kilkenny that different from one you'd get in Ireland.

Of note: cheese label are strongly protected in Europe; you cannot legally sell an AOP labelled cheese without adhering to strict guideline about the raw material (including geographic provenance) and processing.