Description
"Its orient tinge, like spring-time morn,
Or baby-buttercups newly-born;
Its balmy perfume, delicate pulp,
One longs to swallow it all at a gulp,
Sure man had ne'er such gifts or theme
As your melt-in-mouthy Devonshire cream."
—William Barry Peacock, Manchester, 1853
Clotted cream has been described as having a "nutty, cooked milk" flavour, and a "rich sweet flavour" with a texture that is grainy, sometimes with oily globules on the crusted surface. It is a thick cream, with a very high fat content (a minimum of 55%, but an average of 64%); in the United States it would be classified as butter. Despite its popularity, virtually none is exported due to it having a very short shelf life.
Clotted cream is often considered to be bad for health due its high saturated fat content. For comparison, single cream has a lower fat content of 18%. According to the United Kingdom's Food Standards Agency, a 100-gram (3.5 oz) tub of clotted cream provides 586 kilocalories (2,450 kJ), roughly equivalent to a 200-gram (7.1 oz) cheeseburger.
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