How is Clotted Cream made?
The journey from farm to table for Rodda's Cornish Clotted Cream today is
well established:
Milk arrives at the site in tankers that have come direct from farms
across Cornwall. The milk goes through a separation process whereby the
cream is separated from the skimmed milk, which is usually taken away by
tankers and transported to other manufacturing businesses.
The cream passes through the processing area where it is put into
heat-resistant plastic containers, or for bulk cream, into stainless steel
pans. The cream is then cooked, the process which gives the cream its
characteristic golden crust, before being cooled in a
temperature-controlled cooling passage and under strict hygiene
regulations. The cream is then lidded or hand-packed according to the size
of pot and is ready local and national distribution.
Food
Safety is of great importance to Rodda’s in the production of its
products. The business has been inspected by the European Food Safety
Inspection Service (EFSIS) against their standard which incorporates the
requirements of the British Retail Consortium standard. Rodda’s has been
awarded the Higher Level Approval Certificate of Inspection for Cornish
Clotted Cream.
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