It is a thick cream, with a very high fat content (a minimum of 55 percent, but an average of 64 percent). William Barry Peacock, Manchester, 1853 Ĭlotted cream has been described as having a "nutty, cooked milk" flavour, and a "rich sweet flavour" with a texture that is grainy, sometimes with oily globules on the crusted surface. "An eulogy on a can of cream sent from a lady in Exeter". "Its orient tinge, like spring-time morn,Īs your melt-in-mouthy Devonshire cream." It is recognised as a geographical indication in Georgia, Iceland, Moldova, Montenegro, Norway, Serbia, Switzerland and Ukraine. Upon Brexit, the PDO was also registered under UK law. The designation can be used if the production follows certain requirements, from milk produced in Cornwall and the cream has a minimum fat content of 55%. In 1998 the 'Cornish clotted cream' was registered as a Protected Designation of Origin (PDO) under European Union law. The current largest commercial producer in the United Kingdom is Rodda's at Scorrier, near Redruth, Cornwall, which can produce up to 25 tons of clotted cream a day. It forms an essential part of a cream tea.Īlthough its origin is uncertain, the cream's production is commonly associated with dairy farms in South West England and in particular the counties of Devon and Cornwall. ![]() During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name. Clotted cream ( Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.
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