What is Clotted cream and Roquefort Cheese?

Clotted cream

Roquefort Cheese

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What is

Color

Flavor

Aroma

Vegetarian

Origin

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".

Roquefort is a French Blue cheese, made from the milk of sheep.

Blue

Salty, Sharp, Tangy

Sour smell, Strong

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France

Definition of Clotted cream and Roquefort Cheese

Do you know Clotted cream vs Roquefort Cheese. If you are looking for the definition of Clotted cream and Roquefort Cheese or want to know what is Clotted cream and Roquefort Cheese?, then this is where you will fetch your answers. Well, in simple terms While Both these products are unique in their own ways. Clotted cream is a colored dairy product and Roquefort 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 Roquefort 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 Roquefort Cheese is traced back to .