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Rodda’s creamery is situated on the site of the original family farmstead at Scorrier, near Redruth. The old granite farmhouse that once belonged to Alfred Ernest and Fanny, and which now belongs to one of their great-grandchildren, still stands looking over the business which has grown beyond the wildest thoughts and dreams of its originators. The factory buildings have been extended and renovated over many years to house the growing business, and to comply with Health and Safety, and Hygiene guidelines, but the principles of the production of clotted cream and a family-run business have not changed at all.
The Process
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 the county. The milk goes through a separation process whereby the cream is separated from the whole milk. The skimmed milk is transported away by tankers to arange of other dairies and processors across the South West of England.
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 in large ovens for varying amounts of time, dependent upon the size of the pots, before being cooled. Smaller pots, such as the 15g and 21g airline portions, or ‘tiddlers’ as Rodda’s staff know them, and 40g portions are lidded before being cooled. For the larger portions, the cream is cooled, usually overnight, before being lidded either mechanically or by hand. Once lidded, the cream is packed into boxes and is then ready for dispatch to retail outlets, hotels and airlines.
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