the.com/clotted cream
What happens when milk decides to slow down and become a religion.
means A thick, rich cream made by gently heating full-fat cow's milk and letting it cool, so a golden crust of clots forms on top — a Devon and Cornwall staple, slathered on scones.
from A plain compound of "clotted" — the past participle of "clot," from Old English "clott," a lump or mass, the same word behind a clot of blood or a clod of earth — and "cream," which travelled into English from Old French "cresme," itself a blend of Late Latin "cramum" (possibly Gaulish in origin) and Church Latin "chrisma," the holy anointing oil. So the name simply describes what you see: cream gone lumpy with richness. The method is old in England's West Country, and a folk story credits Phoenician tin traders with teaching Cornwall the trick — charming, but unproven.
- origin
- Born in Cornwall and Devon over 2,000 years ago
- slow craft
- Takes hours of gentle heating, never boiling
- fat content
- At least 55 percent butterfat, gloriously
- legal feud
- Cornwall holds protected status, sparking scone wars
- the crust
- That golden skin on top is the prize
cornish clotted cream — protected geographical indication from cornwall, uk; must contain minimum 55% butterfat
devon clotted cream — protected geographical indication from devon, uk; competing regional standard with 55% butterfat minimum