Producing clotted cream in Cornwall


Hi, my name's Nick Rodda, I'm the managing director of Rodda's here in Cornwall. As you can see, I'm stood on Trink Farm, in west Cornwall, in the gorgeous sunlight. Rodda's is a family business, I'm the fifth generation actually to be running the business and we've been making clotted cream here in Cornwall since 1890. It was my great-great-grandmother, Eliza Jane, that started making cream. When people used to come and visit for an afternoon, she would obviously make them an afternoon tea. When they left they wanted to take a little piece of Cornwall away with them, so that's where the business started.

Roughly at the moment we have about 146 employees working in the business and we get many generations of families which actually come to work for us which is really nice.

We've had a very long-standing relationship with Tesco; we started supplying Rodda's cream here locally in Devon and Cornwall and then we've branched out nationally with the Rodda's brand as well. We also supply Tesco Finest clotted cream nationally for them as well and we've always worked very well with them.

What makes Cornish clotted cream so special is, well, just look around you. It's this beautiful countryside; you've got sea on both coasts which produce fantastic grass, which produces lovely, rich, creamy milk and we've got the expertise of the farmers over the generations.

It's a very simple process to make Cornish clotted cream. The cream comes into the cream room, we just take all the cream out of the milk, put it into some pots and then we put it into the oven and bake it gently. This is where all the magic happens. So the golden crust starts to form and that's the best bit of the clotted cream; that's really the crowning glory of the Cornish clotted cream. That's probably one of the distinct differences from a lot of other creams on the market where they don't have this golden crust. It's got the most taste and flavour in it.

You then take it out of the oven, it then goes in the fridge overnight and then it starts to thicken up and go that silky, golden colour. From our creamery here in Cornwall to the store, the process will only take probably about 24 hours for it to get into store.

We supply Tesco probably about ten million dollops of Cornish clotted cream a year, and that's a lot of dollops.

We've got about 146 farms here in west Cornwall which supply us and we've got a unique blend so we use milk from Friesians,  Channel Island Jersey and Guernsey cows, Ayrshires as well, and it's that real rich blend which is absolutely perfect for Cornish clotted cream. My grandfather always said to me you can't make good cream unless you've got good milk and this is why we source all our milk from west Cornwall.

PDO is a protected designation of origin. If I take the example of Cornish clotted cream it would be that Cornish clotted cream is made here in Cornwall, it uses a traditional process and all the milk comes from Cornwall as well. So it really assures the customer, when they pick up one of those products, they definitely know where it's come from.

I love eating clotted cream in so many different ways. There's nothing like a winter's evening with sticky toffee pudding, hot apple pie, nice dollop of clotted cream on top. With a nice hot apple pie, it's nice when it just starts to melt a little bit and seeps into it. It's gorgeous.

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