Dairy
Traditional Clotted
Traditional clotted cream means scalded-and-cooled cream with a natural crust, regardless of county branding—the method of long gentle heat rather than merely thick double cream in a tub. Colour should show cream and crust; flavour carries cooked milk notes. Use as the authentic base for cream teas and British desserts that specify clotted. Prefer dairies that describe scalding time and milk source. Refrigerate; spoon, do not whisk hard.
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History
Traditional clotted method was shared farmhouse practice across south-west England.
Commercial traditional clotted cream preserved scalded crust character for urban buyers.
“Traditional” labelling distinguished scalded clotted cream from thick spooning creams.