@[email protected] to Cool [email protected]English • 9 months agoCheese melting guidesh.itjust.worksimagemessage-square67fedilinkarrow-up1391arrow-down119
arrow-up1372arrow-down1imageCheese melting guidesh.itjust.works@[email protected] to Cool [email protected]English • 9 months agomessage-square67fedilink
minus-square@HagdoslinkEnglish11•9 months agoSame for raclette. That’s a process, not a cheese name. Might as well call Gruyere “fondue cheese”
minus-square@[email protected]linkfedilinkEnglish6•9 months agoI also laugh when folks refer to a cheese variety as “goat.” (A goat is not cheese)
minus-square@tellloslinkEnglish3•9 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.