Somerdale English Clotted Cream

Clotted Cream is quintessentially English. Cornwall and Devon to be precise. A thick cream with a rich, sweet flavour.

Originally manufactured by farmers to reduce the amount of waste from their milk

Clotted cream is made by indirectly heating full-cream cows 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".
The heat treatment is deemed to pasteurise the milk under UK standards.

English Cream Tea - indulge in a scone with a dollop of thick clotted cream and strawberry or raspberry jam and a lovely pot of tea.