Definition of Romano Cheese and Pomazankove Maslo
Do you know What is Romano Cheese and Pomazankove Maslo. If you are looking for the definition of Romano Cheese and Pomazankove Maslo or want to know what is Romano Cheese and Pomazankove Maslo?, 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
- Pomazánkové máslo is a traditional Czech and Slovak dairy product.
It is a spread made from sour cream, milk powder and buttermilk powder.
Both these products are unique in their own ways. Romano Cheese is a Pale yellow colored dairy product and Pomazankove Maslo 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 Pomazankove Maslo 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 Pomazankove Maslo is traced back to Czech Republic.