> Is the true problem where the cheese originates from, or the lack of taste?
I would say both if the name comes from a specific place.
I mentionned the Comté earlier. It is made with the same methods as the Gruyère, from Milk of same or similar cows, all pertaining of the same families. Both taste very good yet you can't mistake one for another. The only difference is where the cows live and some difference in cows race repartition in the respective area. Mostly Montbéliardes and Simmental in Franche-Comté, more Holsteins and Red-Holsteins in Gruyère.
The same taste should be achievable by following the same method - so if we consider the cow breed as part of the method here (I don't know much about cows TBH) would the origin still matter to you?
I don't think it is true. Subtle varieties in climate, soil also make a difference.
Take Wines for example. There are great wines from different part of the worlds using the exact same grape varieties, same wine barrels and corks origin. Yet while there are common characteristics the properties of the end product vary through climates and soil differences.
I think it is more sane to have great wines from NAPA, Baja California, Chile, Italia, Australia or Burgundy in France or whatever having their own names. Calling them all Bordeaux would harm both the Bordeaux producers and that great wineyard in Valle de Guadalupe that deserve its own notoriety and pride.
I would say both if the name comes from a specific place.
I mentionned the Comté earlier. It is made with the same methods as the Gruyère, from Milk of same or similar cows, all pertaining of the same families. Both taste very good yet you can't mistake one for another. The only difference is where the cows live and some difference in cows race repartition in the respective area. Mostly Montbéliardes and Simmental in Franche-Comté, more Holsteins and Red-Holsteins in Gruyère.