Definition of Romano Cheese and Quark
Do you know What is Romano Cheese and Quark. If you are looking for the definition of Romano Cheese and Quark or want to know what is Romano Cheese and Quark?, 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 Quark is a type of fresh dairy product, common for the cuisines of German-speaking countries made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained. Both these products are unique in their own ways. Romano Cheese is a Pale yellow colored dairy product and Quark 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 Quark 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 Quark is traced back to Germany.