Two Types of Cream Are Counties Apart ; Letters

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I have, more often than not, much praise for the content, variety and balance of the excellent Western Morning News, which I have read for over 60 years.

But on Saturday, August 28, page 36 (Food), writer Simon Majumdar, who was promoting his new book Eating for Britain, tries to evaluate clotted cream ending in a terrible muddle as to its mode of production. With the advice that the raw unpasteurised milk be left to stand for 12 hours, implying that by that time the cream would separate from the milk enabling the cream to be removed and "scalded". Who would recommend trying to make cream by this method? To assist in putting the record in something understandable, one must firstly understand that there are two distinctly different Westcountry creams, Devon clotted cream, with a superior delectable taste, produced by settling the whole milk for up to a day before scalding it, and to be tested by clouting the pan to test for readiness, the whole again being left to settle and cool for up to a day, before the top crust of cream is skimmed off and is ready to be appreciated.

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Two Types of Cream Are Counties Apart ; Letters

The so-called Cornish cream is the pr...

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