Definition of Cacik and Romano Cheese
Do you know What is Cacik and Romano Cheese. If you are looking for the definition of Cacik and Romano Cheese or want to know what is Cacik and Romano Cheese?, then this is where you will fetch your answers. Well, in simple terms
- It is a dish of seasoned, strained or diluted yogurt, eaten throughout the former Ottoman countries.
- It is similar to tarator in Balkan cuisine.
- It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and some herbs like dill, mint, parsley, thyme etc.
While Romano is an Italian cheese, predominantly made from cow's milk, sheep's milk or goat milk, and sometimes a mixture of two or all of these. Both these products are unique in their own ways. Cacik is a Not Available colored dairy product and Romano Cheese is Pale yellow 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. Cacik bears Sour flavor with a Fresh and Sour smell aroma whereas Romano Cheese has Mild, Sharp and Tangy flavor and a Strong aroma. The color, flavor and the aroma of these products depict their origin. Cacik originated in Turkey, whereas origin of Romano Cheese is traced back to Italy.