Definition of Romano Cheese and Clabber
Do you know What is Romano Cheese and Clabber. If you are looking for the definition of Romano Cheese and Clabber or want to know what is Romano Cheese and Clabber?, then this is where you will fetch your answers. Well, in simple terms 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. While 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. Both these products are unique in their own ways. Romano Cheese is a Pale yellow colored dairy product and Clabber is Not Available 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. Romano Cheese bears Mild, Sharp and Tangy flavor with a Strong aroma whereas Clabber has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Romano Cheese originated in Italy, whereas origin of Clabber is traced back to Irish.