Clotted cream

Clotted cream is a luscious, thick cream made by gently heating full-cream cow's milk and allowing it to cool slowly. This process causes the cream to rise to the top and form rich, delectable clots. Essential for a classic cream tea, clotted cream is famously associated with the dairy farms of Southwest England, particularly in Cornwall and Devon. The most prominent name in the UK's clotted cream market is Rodda's, based in Cornwall. In fact, Cornish clotted cream even secured Protected Designation of Origin (PDO) status in 1998.

With its nutty, slightly caramelized flavor, clotted cream boasts a high-fat content, generally ranging from 55% to 64%. It is notably rich in calories, comparable to the energy content of a cheeseburger. The history of clotted cream is deeply intertwined with the cultural heritage of Southwest Britain. Its precise origins remain somewhat obscure, with some suggesting it was introduced by Phoenician traders, while others argue that its roots are ancient British. There is even a friendly rivalry regarding whether Devon or Cornwall is its true birthplace.

Traditionally, clotted cream was made by heating fresh cow's milk and skimming off the clots that formed on the surface. Nowadays, the process involves scalding cream in trays and letting it cool slowly. Rodda's, for example, produces significant quantities of this creamy delight daily. Though clotted cream is a cottage industry in Southwest England, it is also made in other regions like Somerset and the Isle of Wight.

Clotted cream is a star ingredient in a traditional cream tea, where it is served with scones, jam, and tea. However, its culinary applications extend beyond this iconic treat. It is also a delicious addition to confectionery, savory dishes, and historical treats like cabbage cream. Clotted cream has left its mark on local folklore and literature as well, with mentions in works by Edmund Spenser and J.R.R. Tolkien.