In my experience, "Swiss" is the name given in the States to almost any cheese with holes in it, remotely (or not so remotely) close to Emmental (the Swiss make many more styles than Emmental - think, Gruyère, Berner Alpkäse, Appenzeller, etc., and hundreds of others - so "Swiss cheese" is usually a blanket misstatement).
Though technically "Emmental" has AOC protected-status in Switzerland, there are variants (under similar title) in France and, as I just found out, Germany. These cheeses have pronounced eyes from propionibacterium lactic-acid fermentation; a typically pretty mild, nutty taste; and a medium-firm texture. They can become more aromatic and piquant, with longer aging.
