Definition of Blue Cheese and Kaymak
Do you know What is Blue Cheese and Kaymak. If you are looking for the definition of Blue Cheese and Kaymak or want to know what is Blue Cheese and Kaymak?, 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 Kaymak is a kind of concentrated cream, which is traditionally manufactured from buffalo or cow’s milk in Turkey. It is generally consumed with honey at breakfast and some traditional Turkish desserts. Both these products are unique in their own ways. Blue Cheese is a Not Available colored dairy product and Kaymak is White 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 Kaymak has Creamy and Milky flavor and a Milky aroma. The color, flavor and the aroma of these products depict their origin. Blue Cheese originated in Europe, France, whereas origin of Kaymak is traced back to Central asian countries like kazakhstan, kyrgyzstan, tajikistan.