Cornish Clotted Cream PDO
Origin
Cornish clotted cream has been made in Cornwall to extend the life of milk high in butter fat for several centuries. It has been marketed under this name outside the geographic area for over 100 years.
Method of production
Milk is warmed to separate the cream. The cream must have a minimum butterfat content of 55%. The cream is then scalded to 70 to 80º C, 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 5º C during which time the crust hardens and the underside cream thickens.
Producers
The producers of Cornish Clotted Cream are represented by an association
Cornish Clotted Cream Producers
c/o Alfred Rodda, (A E Rodda & Son)
The Creamery
Scorrier
Redruth
Cornwall
TR16 5BU
01209 823300
Fax: 01209 823373
Trewithen Dairy
Greymare Farm
Lostwithiel
Cornwall
PL22 0LW
01208 872214
Fax: 01208 873693
HappyHealthyCows@cornishfarmdairy.co.uk
www.cornishfarmdairy.co.uk
Williams Dairy
Trevilling Farm
Bodieve
Wadebridge
Cornwall
PL27 6EQ
01208 812547
www.williamsdairy.co.uk
Rodda’s
A E Rodda & Son
The Creamery
Scorrier
Redruth
Cornwall
TR16 5BU
01209 823300
Fax: 01209 823373
enquiries@roddas.co.uk
www.roddas.co.uk
Gwavas Jersey Farm
Gwavas Farm
Ruan Minor
Helston
Cornwall
TR12 7LQ
01326 290232
gwavas@fsmail.net


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