Definition of Clotted cream and Romano Cheese
Do you know What is Clotted cream and Romano Cheese. If you are looking for the definition of Clotted cream and Romano Cheese or want to know what is Clotted cream and Romano 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 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. Clotted cream 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. Clotted cream 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. Clotted cream originated in Unknown, whereas origin of Romano Cheese is traced back to Italy.