Although they are not the same cheese, they are quite close in texture and flavour and are fairly interchangeable to the point where I don't think a significant number of people could tell you which was which.
There is also the Swiss Cheese Model which is when several unfortunate events all line up to cause a major incident.
TIL that Gruyere from France is different to Swiss and it must have holes.
https://en.wikipedia.org/wiki/Gruy%C3%A8re_cheese > The PGI documentation also requires that French Gruyère has holes "ranging in size from that of a pea to a cherry", a significant departure from the Swiss original. Peter Ungphakorn, a Swiss local and an international trade expert, comments that the French Comté cheese could be a closer match to the Swiss version.
And there is a good image of Gruyere with holes here, https://classicfinefoods.co.uk/dairy/5713-french-gruyere-pgi...
A fun fact: the Dutch don't usually think of Emmentaler when you say 'Zwitserse kaas', but of these paper shakers filled with grated Schabziger:
https://www.gourmandgazette.nl/2023/12/08/zwitserse-kaas/
Those have been sold as 'Zwitserse strooikaas' for decades.
I've put a lengthier response to the parent post, but look at https://classicfinefoods.co.uk/dairy/5713-french-gruyere-pgi... as that may solve our quandary.