Devon Clotted Cream has been produced for generations in the counties of Devon and Cornwall in South West England. It is produced using milk from cows, similar to American jersey cattle, whose milk has a very high butterfat content. Traditionally, the cream was skimmed from the top of the milk and gently heated in shallow copper pans for at least an hour until the surface became encrusted with a rich golden top. It was then left to cool and used the next day with scones, already spread with jam and served with piping hot tea. A great British tradition! Commercially prepared clotted cream has been gently heat treated for a longer shelf life and is packaged in hermetically sealed jars without the encrusted top layer.
Describing clotted cream is more difficult. Too thick to pour, but too thin to slice, it is similar to butter, but tastes like cream not fat. Unlike crème fraiche, which has a faint sour tang, clotted cream is rich with the natural sweetness of cream. It is more like a very soft whipped cream without the air, with a very smooth and light taste. Our clotted cream has a 55% milk fat content and is similar in taste and texture to Double Devon cream which has a 48% milk fat content.
Ingredients: Pasteurized clotted cream, from cows milk. Each jar contains 6 oz. Made in England. Refrigerate after opening.