nikita@sh.itjust.works to Cool Guides@lemmy.caEnglish · 3 months agoCheese melting guidesh.itjust.worksimagemessage-square4fedilinkarrow-up15arrow-down10
arrow-up15arrow-down1imageCheese melting guidesh.itjust.worksnikita@sh.itjust.works to Cool Guides@lemmy.caEnglish · 3 months agomessage-square4fedilink
minus-squareHagdos@lemmy.worldlinkfedilinkEnglisharrow-up1·3 months agoSame for raclette. That’s a process, not a cheese name. Might as well call Gruyere “fondue cheese”
minus-squareactionjbone@sh.itjust.workslinkfedilinkEnglisharrow-up1·3 months agoI also laugh when folks refer to a cheese variety as “goat.” (A goat is not cheese)
minus-squaretelllos@lemmy.worldlinkfedilinkEnglisharrow-up1·3 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)
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.