Origins of Clotted Cream

Today many traditional foods are but a pale imitation of their former selves, which is why we are particularly proud of the unswerving quality of Rodda’s Cornish Clotted Cream. Click here to visit roddas.co.uk

The South West of England has a long history in dairy farming and Clotted Cream has been made in Devon farmhouses for centuries. It allowed excess cream to be used up.

The monks at Tavistock Abbey were making butter from Clotted Cream in the 14th Century and  “Clouted Cream” is mentioned by poet Edmund Spenser as long ago as the 16th Century in his poem “The Shepheard’s Calendar”.

Both Devon and Cornwall lay claim to being the originator of Clotted Cream, and of making the best and most traditional product.

The term “Clotted” comes from the word “Clout”, which means patch., and. refers to the way in which the thick crust forms on top of the cream during making.