Categories: Cheese & Dairy

Oh Clotted Cream

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Clotted cream is a rich, thick cream traditionally associated with the southwest of England, particularly Devon and Cornwall. It has a luxurious, velvety texture and a slightly nutty, sweet flavor. It’s made by heating full-fat cow’s milk (usually unpasteurized) slowly. Then, allowing it to cool. The cream rises to the surface and forms clots or clumps.

Clotted cream is often served as a topping for scones in a traditional English cream tea, along with strawberry jam. It’s also used in various desserts and can be spread on bread or used as a luxurious addition to certain dishes. It is much thicker than whipped cream and contains a higher fat content, typically around 55-65%. Very indulgent.