@nikita@sh.itjust.works to Cool Guides@lemmy.caEnglish • 3 months agoCheese melting guidesh.itjust.worksimagemessage-square67fedilinkarrow-up1411arrow-down119
arrow-up1392arrow-down1imageCheese melting guidesh.itjust.works@nikita@sh.itjust.works to Cool Guides@lemmy.caEnglish • 3 months agomessage-square67fedilink
minus-square@Hagdos@lemmy.worldlinkfedilinkEnglish12•3 months agoSame for raclette. That’s a process, not a cheese name. Might as well call Gruyere “fondue cheese”
minus-square@actionjbone@sh.itjust.workslinkfedilinkEnglish8•3 months agoI also laugh when folks refer to a cheese variety as “goat.” (A goat is not cheese)
minus-square@telllos@lemmy.worldlinkfedilinkEnglish3•3 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.