Although its origin is uncertain, the cream is associated with dairy farms in South West England and in particular the counties of Devon and Cornwall.

[2] In 1998, "Cornish clotted cream" was registered as a Protected Designation of Origin (PDO) under European Union law.

It is recognised as a geographical indication in Georgia, Iceland, Moldova, Montenegro, Norway, Serbia, Switzerland, and Ukraine.

[3] "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."

[9] Originally made by farmers to reduce the amount of waste from their milk, clotted cream has become so deep-rooted in the culture of southwest Britain that it is embedded as part of the region's tourist attractions.

The Oxford Companion to Food follows traditional folklore by suggesting it may have been introduced to Cornwall by Phoenician traders in search of tin.

[11] It is similar to kaymak (or kajmak), a Near Eastern delicacy that is made throughout the Middle East, southeast Europe, Iran, Afghanistan, India, and Turkey.

'fuggy-hole'), or souterrains, found across Atlantic Britain, France, and Ireland as a possible form of "cold store" for dairy production of milk, cream, and cheese in particular.

[21] It has long been the practice for local residents in southwest England, or those on holiday, to send small tins or tubs of clotted cream by post to friends and relations in other parts of the British Isles.

[22] Cornish clotted cream must be made from milk produced in Cornwall and have a minimum butterfat content of 55 percent.

[23] The unique, slightly yellow Cornish clotted cream colour is due to the high carotene levels in the grass.

[23] Traditionally, clotted cream was created by straining fresh cow's milk, letting it stand in a shallow pan in a cool place for several hours to allow the cream to rise to the surface, then heating it either over hot cinders or in a water bath, before a slow cooling.

This cream is then heated in a similar manner, but at a lower temperature and after a set amount of time it is then chilled and packaged.

[2] In the early 1980s, Rodda's signed deals with international airlines to serve small tubs of clotted cream with the in-flight desserts.

For example, one myth tells of Jenny who enticed the giant Blunderbore (sometimes called Moran) by feeding him clotted cream.

[47] Another myth, from Dartmoor, tells of a princess who wanted to marry an elven prince, but according to tradition had to bathe in pure cream first.