Comment on Clay content

sebsch@discuss.tchncs.de ⁨4⁩ ⁨months⁩ ago

• Kazumara@discuss.tchncs.de ⁨4⁩ ⁨months⁩ ago

  Parmigiano Reggiano and Brie are pretty legit I would say.

  I hate the term “Swiss Cheese” though. There are loads of sorts of cheese here in Switzerland. None are called just “Swiss Cheese”. If they mean Emmentaler they should just say so.

  source

  • FuglyDuck@lemmy.world ⁨4⁩ ⁨months⁩ ago

    Too many syllables.

    Just saying, we’re idiots over here, and in any case Emantaller cheese sold as Swiss in the US install made here.

    source
  • sebsch@discuss.tchncs.de ⁨4⁩ ⁨months⁩ ago

    I am totally missing things like Appenzeller, Grujere or as you said Emmentaler. There is a giant category of cheese and nobody would ever call that Swiss.

    But also camembert is missing. Yes brie is legit but is by far not as good and important as a camembert made of unpasteurized milk.

    source
• JackbyDev@programming.dev ⁨4⁩ ⁨months⁩ ago

  I can’t hear you over the sizzling of my pasteurized process cheese as it melts so well.

  source
• Kolanaki@yiffit.net ⁨4⁩ ⁨months⁩ ago

  My brother in Christ, you have not had real cheese until you have had Vermont Cheddar.

  source