Clotted cream

Carn Euny fogou - geograph.org.uk - 1297253

Parsonage Farm- Dairy Farming in Devon, England, 1942 D10226

Clotted cream tin

Cream tea Brighton

Clotted cream is a thick, rich, and creamy dairy product that is a traditional staple in British cuisine, particularly in the South West regions of England. It is made by indirectly heating full-fat cow's milk using steam or a water bath and then allowing it to cool slowly. During this cooling process, the cream content rises to the surface and forms "clots" or clumps, giving the product its distinctive texture and name.

History

The origins of clotted cream are believed to date back to at least the early medieval period in England, with strong associations to the counties of Devon and Cornwall, where it is still produced extensively today. Clotted cream is an integral part of the region's identity and culinary tradition, often served with scones, jam, and tea as part of the famous cream tea.

Production

The traditional method of making clotted cream involves gently heating unpasteurized cow's milk until a thick layer of cream forms on the surface. Once formed, this layer is carefully skimmed off and allowed to cool, resulting in a smooth, rich cream with a minimum fat content of 55%. Modern production methods may vary, with some producers using pasteurized milk to ensure safety and consistency.

Culinary Uses

Clotted cream is most commonly served with scones and jam as part of a cream tea, a quintessential British afternoon tea experience. It is also used as a topping for desserts, such as fruit pies and puddings, or as an ingredient in baking and cooking, adding richness and depth to a variety of dishes.

Geographical Indication

In 1998, clotted cream from Devon and Cornwall was granted Protected Designation of Origin (PDO) status by the European Union, recognizing its unique regional production methods and cultural significance. This designation means that only clotted cream produced in these regions using traditional methods can be labeled as "Cornish" or "Devon" clotted cream.

Nutritional Information

Clotted cream is high in fat, with a content that can exceed 55%. It is also a source of vitamin A and calcium, but due to its high-calorie and fat content, it is generally consumed in moderation as part of a balanced diet.

See Also

• Cream tea
• Scone
• Afternoon tea
• British cuisine