Cheese melting guide
Cheese melting guide
66 comments
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My guess is it's Emmentaler.
This seems to be a very American infographic.
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Same for raclette. That's a process, not a cheese name. Might as well call Gruyere "fondue cheese"
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I also laugh when folks refer to a cheese variety as "goat."
(A goat is not cheese)
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Big, if true.
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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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Emmental
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66 comments