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- Clotted_cream type Food external.
- Clotted_cream type Q2095 external.
- Clotted_cream type FunctionalSubstance external.
- Clotted_cream comment "Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts". It forms an essential part of a cream tea." external.
- Clotted_cream label "Clotted cream" external.
- Clotted_cream wasDerivedFrom Clotted_cream?oldid=778469552 external.
- Clotted_cream abstract "Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts". It forms an essential part of a cream tea. Although its origin is uncertain, the cream's production is commonly associated with dairy farms in southwest England and in particular the counties of Cornwall and Devon. The current largest commercial producer in the UK is Rodda's in Redruth, Cornwall, which can produce up to 25 tonnes (25,000 kg; 55,000 lb) of clotted cream a day. In 1998 the term Cornish clotted cream became a Protected Designation of Origin (PDO) by European Union directive, as long as the milk is produced in Cornwall and the minimum fat content is 55%." external.
- Clotted_cream isPrimaryTopicOf Clotted_cream external.
- Clotted_cream country United_Kingdom external.
- Clotted_cream country 2635167 external.
- Clotted_cream country country-GBR external.
- Clotted_cream country 826 external.
- Clotted_cream country GB external.
- Clotted_cream country gb external.