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Clotted cream
Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish 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".〔(BBC Devon: article on clotted, or clouted, cream )〕 It forms an essential part of a cream tea.
Although its origin is uncertain, the cream's production is commonly associated with dairy farms in southwest England and in particular the counties of Cornwall and Devon. The current largest commercial producer in the UK is Rodda's in Redruth, Cornwall, which can produce up to 25 tons (25,000 kg; 55,000 lb) of clotted cream a 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%.
==Description==
Clotted cream has been described as having a "nutty, cooked milk" flavour, and a "rich sweet flavour" with a texture that is grainy, sometimes with oily globules on the crusted surface.〔〔 It is a thick cream, with a very high fat content (a minimum of 55 percent, but an average of 64 percent); in the United States it would be classified as butter.〔 For comparison, the fat content of single cream is only 18 percent. Despite its popularity, virtually none is exported due to its short shelf life.〔
Due to its high saturated fat content, the regular consumption of clotted cream is usually thought to be bad for health, though some dairy fat in the diet is considered beneficial. A 2006 survey of nutrition professionals ranked clotted cream as the least healthy of 120 foods selected to be representative of the British diet. According to the United Kingdom's Food Standards Agency, a tub of clotted cream provides , roughly equivalent to a cheeseburger.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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