nikita@sh.itjust.works to Cool Guides@lemmy.caEnglish · 5 months agoCheese melting guidesh.itjust.worksimagemessage-square63fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1imageCheese melting guidesh.itjust.worksnikita@sh.itjust.works to Cool Guides@lemmy.caEnglish · 5 months agomessage-square63fedilink
minus-squareHagdos@lemmy.worldlinkfedilinkEnglisharrow-up0·5 months agoSame for raclette. That’s a process, not a cheese name. Might as well call Gruyere “fondue cheese”
minus-squareactionjbone@sh.itjust.workscakelinkfedilinkEnglisharrow-up0·5 months agoI also laugh when folks refer to a cheese variety as “goat.” (A goat is not cheese)
minus-squaretelllos@lemmy.worldlinkfedilinkEnglisharrow-up0·5 months agoBut, in Switzerland we have type of cheese we call “fromage a raclette”, so even if it’s a process, we wouldn’t use Emmentaler or gruyere for making a raclette.
Same for raclette. That’s a process, not a cheese name. Might as well call Gruyere “fondue cheese”
I also laugh when folks refer to a cheese variety as “goat.”
(A goat is not cheese)
Big, if true.
But, in Switzerland we have type of cheese we call “fromage a raclette”, so even if it’s a process, we wouldn’t use Emmentaler or gruyere for making a raclette.