Comments on: Clotted Cream vs Double Devon Cream

By: A.C. Cargill

A.C. Cargill — Tue, 17 Apr 2012 13:26:25 +0000

Yes, I can also get the little jars of clotted cream at a local store. I’m told the ones from The English Tea Store are fresher, since they get it directly and it hasn’t sat on store shelves but has been kept cool.

By: Helen

Helen — Tue, 17 Apr 2012 04:18:05 +0000

You can find Clotted Cream and English Double Cream at Whole Foods stores.

By: A.C. Cargill

A.C. Cargill — Tue, 03 Apr 2012 13:11:51 +0000

Yes, Sonia, the Devon folks and the Cornwall folks both swear their respective clotted creams taste different. Please let us know how your experience with them on those special scones goes!

By: Sonia

Sonia — Tue, 03 Apr 2012 04:09:13 +0000

I was in Devon visiting my best friend last year and had a cream tea there and one in Cornwall. My friend said there is a difference between the clotted creams but I couldn’t tell. I will be ordering some clotted cream to use with my friend’s scone recipe.

By: LediaR

LediaR — Mon, 09 Jan 2012 03:30:11 +0000

Sounds yummy!

By: Cecelia

Cecelia — Sun, 11 Sep 2011 16:08:51 +0000

One of my first words was “butter,” and clotted cream is even better. I’ve bought some elsewhere stateside that hadn’t been handled properly, so I’m going to try again on this site. For anyone who hasn’t had it in situ, it should have a very slight tang, but not be cheesy.

By: 99bonk

99bonk — Wed, 01 Jun 2011 20:35:32 +0000

Omitted is the important fact that double cream in GB must contain at least 48% butterfat, whereas US heavy cream is only 36%.
This makes a tremendous difference, leaving out the question of flavour.

By: Ken (Lostwithiel Cornwall UK)

Ken (Lostwithiel Cornwall UK) — Tue, 29 Mar 2011 20:48:01 +0000

Bill, you mustn’t forget that Trewithen Cornish Clotted Cream, made just outside Lostwithiel, is also very good!

I also note that comments on this website have (so far) ignored the “cream first / jam first” debate. I guess we must agree to differ over that one!

By: Peggy

Peggy — Sun, 28 Nov 2010 17:44:28 +0000

There is a lot of English products on this website. I just ordered the scone mix and clotted cream.

By: Bill

Bill — Sat, 17 Apr 2010 22:13:42 +0000

Well, as a Devon boy, I have to comment.

You don’t need milk from Jersey or Guernsey cattle to make clotted cream. Most dairy farmers used to make their own cream whether they had Devon, Ayrshire, Fresian or Channel Island cattle. You have to actually scold the milk (heated but not boiled) to bring the cream to the top. Cornish clotted cream (a brand like Rodda’s) is very good.

Double Devon cream (locals never say “Devonshire”) used to be mechanically separated at the milk processing plant and then jarred. It never used to taste quite as good as the clotted cream that you could pick up from your local farmer. I imagine that EU regs now prevent farmers from selling cream direct to the public nowadays.