History
Originally made by farmers to reduce the amount of waste from their milk, clotted cream has become so deep-rooted in the culture of South West England that it is now a tourist attraction. While there is no doubt of its strong association with Cornwall and Devon, it is not clear where it first originated. It is similar to Kaymak (or Kajmak), a Near Eastern delicacy that is made throughout the Middle East, Southeast Europe, Iran, Afghanistan, India and Turkey. It is possible that it was introduced to Cornwall by Phoenician traders, who ventured to the area in search of tin.
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 cookery book The Compleat Cook had a recipe for "clouted cream".
In the 19th century it 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, it 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.
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