The Gruyère I bought last time was from Switzerland and the Parmesan I bought the last several times was Italian. It's very easy to find the imported products here.

I don't know much about Wisconsin cheddar but New York and Vermont have some very good blond (not colored obnoxious Kraft cheese yellow) sharp cheddar. And the Ag university in Washington State makes a wonderful cheese called Cougar Gold (but the sharp cheddar isn't yellow.) I also buy a wonderful sharp cheddar at Costco that is made near Steve's house, it's called Coastal sharp cheddar.

The wine folks won the case regarding champagne, but I suspect a lot of these cases are too many removes from when the product first started being made here for the naming rights to now have enough muscle to win. Swiss cheese would be the case in point. It has been here for how long? Hundreds of years? It isn't called "Swiss style," it's just Swiss.