@nikita to Cool [email protected]English • 2 months agoCheese melting guideimagemessage-square69arrow-up1410arrow-down119
arrow-up1391arrow-down1imageCheese melting guide@nikita to Cool [email protected]English • 2 months agomessage-square69
minus-square@[email protected]linkfedilinkEnglish12•2 months agoSame for raclette. That’s a process, not a cheese name. Might as well call Gruyere “fondue cheese”
minus-square@actionjbonelinkEnglish8•2 months agoI also laugh when folks refer to a cheese variety as “goat.” (A goat is not cheese)
minus-square@[email protected]linkfedilinkEnglish3•2 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.