Definition of Clotted cream and Camembert Cheese
Do you know What is Clotted cream and Camembert Cheese. If you are looking for the definition of Clotted cream and Camembert Cheese or want to know what is Clotted cream and Camembert 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 Camembert cheese is a French soft cheese, made from unpasteurized cow's milk having bland, hard and crumbly texture. Aged cheese has a rich buttery flavor. Both these products are unique in their own ways. Clotted cream is a colored dairy product and Camembert Cheese is 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 flavor with a aroma whereas Camembert Cheese has flavor and a aroma. The color, flavor and the aroma of these products depict their origin. Clotted cream originated in , whereas origin of Camembert Cheese is traced back to France.