this post was submitted on 01 Apr 2024

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Cheese melting guide (sh.itjust.works)

submitted 2 years ago by nikita@sh.itjust.works to c/coolguides@lemmy.ca

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[+] guillem@aussie.zone 6 points 2 years ago (3 children)

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[–] dubyakay@lemmy.ca 18 points 2 years ago

My guess is it's Emmentaler.

This seems to be a very American infographic.

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[–] Hagdos@lemmy.world 12 points 2 years ago (2 children)

Same for raclette. That's a process, not a cheese name. Might as well call Gruyere "fondue cheese"

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[–] actionjbone@sh.itjust.works 8 points 2 years ago (1 child)

I also laugh when folks refer to a cheese variety as "goat."

(A goat is not cheese)

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[–] Default_Defect@midwest.social 2 points 2 years ago

Big, if true.

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[–] telllos@lemmy.world 3 points 2 years ago

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.

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[–] murtaza64@programming.dev 2 points 2 years ago

Emmental

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