What is Blue Cheese and Clabber?

Definition of Blue Cheese and Clabber

Do you know What is Blue Cheese and Clabber. If you are looking for the definition of Blue Cheese and Clabber or want to know what is Blue Cheese and Clabber?, then this is where you will fetch your answers. Well, in simple terms

• Blue cheese is a general classification of cheese that have cultures of the mold Penicillium added, so that the final product is spotted or veined throughout with blue.
• It carries a distinct smell, either from that or various specially cultivated bacteria.
While Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor. Both these products are unique in their own ways. Blue Cheese is a Not Available colored dairy product and Clabber is Not Available colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Blue Cheese bears Salty, Sharp and Tangy flavor with a Sour smell and Strong aroma whereas Clabber has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Blue Cheese originated in Europe, France, whereas origin of Clabber is traced back to Irish.