Definition of Clabber and Port de salut Cheese
Do you know What is Clabber and Port de salut Cheese. If you are looking for the definition of Clabber and Port de salut Cheese or want to know what is Clabber and Port de salut Cheese?, then this is where you will fetch your answers. Well, in simple terms 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. While Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. Both these products are unique in their own ways. Clabber is a Not Available colored dairy product and Port de salut Cheese 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. Clabber bears Not Available flavor with a Not Available aroma whereas Port de salut Cheese has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Clabber originated in Irish, whereas origin of Port de salut Cheese is traced back to France.