Sweet, silky on the tongue. Characteristically milky - it tastes like the milk I remember when I was a kid. But it is still firm enough until it just melts on your tongue and envelopes your taste buds.Amazing on home made freshly baked scones, or even just plain fresh fruits.
On Double Devon Cream (from englishtea.us)
Devonshire is in the south of England, on the coast, and well known for it’s very rich and creamy dairy products.
Double Devon cream is just as it sounds. It is the creamiest of the cream from the Devonshire Jersey cow! It’s really not whipped – it’s just so thick that a knife can stand up in it! It comes close to butter, but has a unique creamy flavor that differs from butter. It can be used on scones, crumpets, fresh fruit - pretty much a topping for any dessert also including pies, muffins, waffles, pancakes.... it can be added into pasta to add a richness.
You will often find that clotted cream and double devon are used interchangeably, but there is quite a difference between Devonshire Clotted Cream and Double Devon Cream.
The process of making Clotted Cream is very extensive involving leaving it in a warm area for hours, allowing it to sour a bit, and the cream forms a bit of a skin and turns yellowy and clotted. Then, it is carefully scooped from the top of pan and stored for a time in a cool place.
Apparently, fresh Clotted Cream is impossible to find in Canada. That’s because it’s a very specialized art, and requires a Jersey cow that produces a rich, fatty milk. The only Devonshire Clotted Cream you will find is imported in jars. But in England it is delivered fresh.
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