Description
The Cornish Clotted Cream PDO is made from heat-treated non-pasteurised cows' milk.
Production Area
Cornish Clotted Cream PDO is made in the county of Cornwall in the South West of England.
Production Method
Milk is warmed to separate the cream. The cream must have a minimum butterfat content of 55%. The cream is then scalded to 70ºC to 80ºC, but not allowed to boil, for a minimum of one hour during which time a thick crust forms. The product is then cooled to a maximum temperature of 5ºC during which time the crust hardens and the underside cream thickens.
Appearance and Flavour
Cornish Clotted Cream PDO has a characteristic creamy aroma and has a mixture of thick and thin, granular to smooth consistencies. It varies from cream to golden yellow in colour.
History
Cornish Clotted Cream PDO has ancient roots as testified by many historical documents dating back several centuries. The cream was originally made to prolong the life of the local milk which has a very high butterfat content.
Gastronomy
Cornish Clotted Cream PDO must be kept in the refrigerator. It is eaten just as it is, spread on scones and eaten with jam. It is also excellent with fresh strawberries.
Marketing
This cream is sold as Cornish Clotted Cream PDO. It is sold in round plastic tubs.
Distinctive Features
Only Cornish milk is used for the production of Cornish Clotted Cream PDO. The area's abundant natural pastures together with its particular climate permit an extended grazing period which produces milk with the highest butterfat content in the British Isles. The high amount of carotene pigment in the local vegetation confers this cream with its rich, golden colour.
