nikita to Cool Guides@lemmy.caEnglish · 11 months agoCheese melting guideimagemessage-square66fedilinkarrow-up1412arrow-down119
arrow-up1393arrow-down1imageCheese melting guidenikita to Cool Guides@lemmy.caEnglish · 11 months agomessage-square66fedilink
minus-squareHagdos@lemmy.worldlinkfedilinkEnglisharrow-up12·11 months agoSame for raclette. That’s a process, not a cheese name. Might as well call Gruyere “fondue cheese”
minus-squareactionjbonelinkfedilinkEnglisharrow-up8·11 months agoI also laugh when folks refer to a cheese variety as “goat.” (A goat is not cheese)
minus-squaretelllos@lemmy.worldlinkfedilinkEnglisharrow-up3·11 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.