Definition of Clabber and Romano Cheese
Do you know What is Clabber and Romano Cheese. If you are looking for the definition of Clabber and Romano Cheese or want to know what is Clabber and Romano 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 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. Clabber 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. Clabber bears Not Available flavor with a Not Available 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. Clabber originated in Irish, whereas origin of Romano Cheese is traced back to Italy.