Thursday, July 5, 2012

Clotted Cream in the USA at Fancy That's Shoppe

Clotted cream (sometimes called clouted cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms 'clots' or 'clouts'. It forms an essential part of a cream tea. In the USA, it would be classified as butter since it has over 55% fat content – in most cases, it is 64% of fat content or higher.

Although its origin is uncertain, the cream's production is commonly associated with dairy farms in South West England and in particular the counties of Cornwall and Devon. The current largest commercial producer is Rodda's in Reduth, Cornwall, which produces up to 25 tonnes (25,000 kg; 55,000 lb) of clotted cream each day. In 1998 the term Cornish clotted cream became a Protected Designation of Origin (PDO) by European Union directive, as long as the milk is produced in Cornwall and the minimum fat content is 55%.

Whether or not it was brought to England from abroad, it has long been disputed whether clotted cream originated in Devon or Cornwall, and which county makes it the best. There is evidence that the monks of Tavistock Abbey were making clotted cream in the early 1300s. After their Abbey had been ransacked by Vikings in 997 AD, the monks rebuilt it with the help of Ordulf, Earl of Devon. Local workers were drafted in to help with the repairs, and the monks rewarded them with bread, clotted cream and strawberry preserves. The 1658 cook book entitled "The Complete Cook" had a recipe for "clouted cream".

In the 19th century clotted cream was regarded as better nourishment than "raw" cream because that cream was liable to go sour and be difficult to digest, causing illness. An article from 1853 calculates that creating clotted cream will produce 25% more cream than regular methods. In Devon, clotted cream was so common that in the mid-1800s, it was used in the formative processes of butter, instead of churning cream or milk. The butter made in this way had a longer lifespan and was free from any negative flavours added by the churning. It has long been the practice for local residents in South West England, or those on holiday, to send small tins or tubs of clotted cream by post to friends and relations in other parts of the British Isles. Food regulations for perishable goods prohibit it being sent abroad.

We at Fancy That are proud to carry Devon Luxury Clotted Cream (as well as Somerdale Devon Cream) in our shoppe. We cannot ship it to all States, but if you are interested in purchasing some clotted cream, you may ring us up, and we will happily explore the possibility. Or, you can stop by our shoppe in Walpole, Massachusetts where we have Devon Luxury Clotted Cream and Somerdale Devon Cream displayed for your purchase.  Thanks for stopping by!  :)

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