How is the texture of Kaluga Queen caviar generally praised in relation to its eggs and mouthfeel?
Answer
Relatively large eggs and a satisfying, firm pop
Texture is established as a critical metric for assessing caviar quality, and Kaluga Queen receives praise specifically for its physical attributes. The eggs are frequently noted for being relatively large compared to some other varieties. Crucially, the mouthfeel is described as having a satisfying, firm 'pop' when the eggs are pressed against the palate, which indicates good structural integrity. This desirable mouthfeel, combined with its rich flavor profile, is instrumental in positioning it favorably against established types like Osetra or Sevruga during comparative blind tastings.
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