What texture describes Kaluga caviar eggs upon biting?
Answer
Creamy release of flavor
The physical sensation of eating Kaluga caviar is markedly different from Osetra due to its significantly larger egg size. Because the spheres are considerably larger, the resulting mouthfeel is characterized not by a sharp 'pop' but rather by a luxurious, creamy release of flavor when they break. This substantial size and creamy texture contribute to Kaluga's immediate sense of opulence, often described as almost melting on the tongue, setting it apart from the firmer, popping texture associated with smaller eggs.
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