Definition of Clotted cream and Brick Cheese
Do you know What is Clotted cream and Brick Cheese. If you are looking for the definition of Clotted cream and Brick Cheese or want to know what is Clotted cream and Brick Cheese?, then this is where you will fetch your answers. Well, in simple terms Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts". While
- Brick cheese is a brick shaped cheese, made from pasteurized cow's milk.
- It is native to Winconsin, US
Both these products are unique in their own ways. Clotted cream is a Not Available colored dairy product and Brick Cheese is Ivory 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. Clotted cream bears Not Available flavor with a Not Available aroma whereas Brick Cheese has Mild, Nutty, Sweet and Tangy flavor and a Rich and Sour smell aroma. The color, flavor and the aroma of these products depict their origin. Clotted cream originated in Unknown, whereas origin of Brick Cheese is traced back to Wisconsin, US.