What is Blue Cheese and Clotted cream?

Blue Cheese

Clotted cream

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What is

Color

Flavor

Aroma

Vegetarian

Origin

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.

Salty, Sharp, Tangy

Sour smell, Strong

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Europe, France

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".

Definition of Blue Cheese and Clotted cream

Do you know Blue Cheese vs 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 While Both these products are unique in their own ways. Blue Cheese is a colored dairy product and Clotted cream is 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 flavor with a aroma whereas Clotted cream has flavor and a aroma. The color, flavor and the aroma of these products depict their origin. Blue Cheese originated in , whereas origin of Clotted cream is traced back to .