Definition of Clabber and Roquefort Cheese
Do you know What is Clabber and Roquefort Cheese. If you are looking for the definition of Clabber and Roquefort Cheese or want to know what is Clabber and Roquefort 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 Roquefort is a French Blue cheese, made from the milk of sheep. Both these products are unique in their own ways. Clabber is a Not Available colored dairy product and Roquefort Cheese is Blue 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 Roquefort Cheese has Salty, Sharp and Tangy flavor and a Sour smell and Strong aroma. The color, flavor and the aroma of these products depict their origin. Clabber originated in Irish, whereas origin of Roquefort Cheese is traced back to France.