Definition of Blue Cheese and Clotted cream
Do you know What is Blue Cheese and Clotted cream. If you are looking for the definition of Blue Cheese and Clotted cream or want to know what is Blue Cheese and Clotted cream?, 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 Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts". Both these products are unique in their own ways. Blue Cheese is a Not Available colored dairy product and Clotted cream 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 Clotted cream 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 Clotted cream is traced back to Unknown.