Clotted cream, a rich, thick, and decadent dairy product, is a staple of afternoon tea in the United Kingdom, particularly in Devon and Cornwall. Its luxurious texture and subtle sweetness make it the perfect accompaniment to scones, jam, and a steaming cup of tea. However, American Anglophiles and culinary enthusiasts often find themselves asking: Why is this delightful treat so difficult to find, and is it actually illegal in the United States? The answer, as is often the case with food regulations, is more nuanced than a simple yes or no.
The Truth About Clotted Cream in the US: Legality and Availability
The widespread belief that clotted cream is illegal in the US is a misconception. It is not outright banned. The primary reason for its limited availability is the complex interplay of stringent US Department of Agriculture (USDA) regulations, particularly concerning raw milk content and thermal processing. These regulations, designed to ensure food safety, present significant hurdles for both domestic producers and importers of traditional clotted cream.
Understanding USDA Regulations: The Hurdle to Overcome
The USDA has strict standards for dairy products sold commercially. These standards are primarily focused on pasteurization and bacterial content. Traditional clotted cream production involves heating unpasteurized milk (often from cows grazing on specific pastures) in shallow pans over a low heat for an extended period. This process, while imparting the characteristic flavor and texture, may not always meet the rigorous pasteurization standards required for interstate commerce in the US.
Pasteurization is the process of heating milk to a specific temperature for a set amount of time to kill harmful bacteria. While some clotted cream producers in the UK use pasteurized milk before the slow heating process, many still prefer using raw milk for its superior flavor and texture. This is where the regulatory conflict arises.
The USDA’s focus on eliminating potential health risks associated with raw milk makes it difficult to import or produce clotted cream that adheres to traditional methods. This isn’t a complete barrier, however. Producers can use pasteurized milk and carefully control the heating process to minimize bacterial growth and meet US standards, but the resulting product might not perfectly replicate the taste and texture of traditionally made clotted cream.
The Import Challenge: Navigating Customs and Standards
Importing clotted cream into the US presents a second set of challenges. Even if a producer in the UK or elsewhere uses pasteurized milk, the product still needs to meet all US food safety regulations, including stringent labeling requirements and inspections.
Each batch of imported clotted cream must be carefully inspected to ensure it meets the required bacterial counts and is free from harmful pathogens. This process can be time-consuming and costly, adding to the overall expense of importing the product.
Furthermore, the shelf life of clotted cream is relatively short, especially compared to other dairy products. This means that importers need to carefully manage shipping and storage to ensure the product arrives in the US in optimal condition. Delays or improper handling can lead to spoilage, making the import process even riskier.
Why Isn’t Clotted Cream Widely Produced Domestically?
Given the import challenges, why aren’t more American producers making clotted cream? The answer lies in a combination of factors, including regulatory hurdles, consumer demand, and the specific skills and equipment required.
Regulatory Compliance: A Complex and Costly Process
Setting up a dairy operation that meets USDA standards is a significant undertaking, especially for small-scale producers. The regulations are complex and can be expensive to comply with, requiring specialized equipment, rigorous testing protocols, and detailed record-keeping.
For clotted cream production, the slow heating process and the need to maintain specific temperatures for extended periods can be particularly challenging to control and monitor. This requires specialized equipment and careful attention to detail.
Furthermore, the limited market for clotted cream in the US may not justify the significant investment required to set up a compliant production facility. Many dairy farmers may simply find it more profitable to focus on producing more mainstream dairy products like milk, cheese, or yogurt.
Consumer Demand: A Niche Market
While clotted cream is beloved by many, it remains a niche product in the US. The majority of Americans are unfamiliar with it, and its unique flavor and texture may not appeal to everyone.
This limited consumer demand makes it difficult for producers to justify the investment required to produce clotted cream on a large scale. Without a guaranteed market, the risk of spoilage and financial losses is simply too high.
However, with the increasing popularity of afternoon tea and British-inspired cuisine, the demand for clotted cream is gradually growing in the US. This may encourage more domestic producers to enter the market in the future.
The Art of Clotted Cream: Skill and Expertise
Making authentic clotted cream is an art that requires specific skills and expertise. The slow heating process, the timing, and the type of milk used all play a crucial role in determining the final product’s flavor and texture.
Traditionally, clotted cream is made with unpasteurized milk from cows that graze on specific pastures. The unique terroir of these pastures contributes to the distinctive flavor of the milk, which in turn affects the taste of the clotted cream.
Replicating this traditional process using pasteurized milk and different farming practices can be challenging. It requires a deep understanding of dairy science and a willingness to experiment to find the perfect combination of ingredients and techniques.
Finding Clotted Cream in the US: Where to Look
Despite the challenges, clotted cream is not entirely impossible to find in the US. Here are some places where you might be able to track it down:
- Specialty Food Stores: Stores that specialize in imported foods, particularly British or European products, are your best bet. Look for brands like Rodda’s or Devon Cream Company.
- High-End Grocery Stores: Some upscale grocery chains may carry clotted cream, especially in areas with a large British or Anglophile population.
- Online Retailers: Several online retailers specialize in importing and selling British foods. Be sure to check the shipping costs and expiration dates before ordering.
- Direct from Producers: A few small-scale American producers are starting to make clotted cream. Look for them at farmers’ markets or online.
- Make it Yourself: For the adventurous baker, numerous recipes online can guide you through making your own clotted cream at home.
While these options may not be as readily available as other dairy products, with a little effort, you can usually find clotted cream to enjoy with your scones and tea.
The Future of Clotted Cream in America
The future of clotted cream in the US looks promising, albeit gradually. As consumer interest in international cuisine and afternoon tea continues to grow, the demand for clotted cream is likely to increase.
This increased demand may encourage more domestic producers to enter the market, leading to greater availability and potentially lower prices. Advances in dairy technology and pasteurization methods may also make it easier to produce clotted cream that meets USDA standards without sacrificing quality.
Furthermore, a greater understanding and appreciation of the nuances of clotted cream production may lead to more relaxed regulations, allowing for the import and sale of traditionally made clotted cream from the UK and other countries.
Until then, American Anglophiles will continue to seek out this decadent treat through specialty stores, online retailers, and homemade versions, keeping the spirit of afternoon tea alive and well in the United States. The quest for authentic clotted cream remains a worthwhile pursuit for those who appreciate the finer things in life.
Why is clotted cream illegal in the US?
Clotted cream isn’t strictly illegal in the US, but its production and sale are heavily restricted due to stringent FDA regulations concerning heat treatment and butterfat content in dairy products. US regulations mandate specific pasteurization processes for cream intended for commercial sale, and traditionally made clotted cream often doesn’t meet these standards without significant alteration of its texture and flavor. These regulations prioritize food safety and aim to prevent the spread of harmful bacteria that might be present in unpasteurized or improperly pasteurized dairy.
Furthermore, the high butterfat content of clotted cream presents another hurdle. While the US does not explicitly ban high-fat dairy, certain labeling and classification requirements might be difficult to meet for a product with the consistency and composition of traditional clotted cream. Producers might face challenges in classifying it as cream, butter, or another dairy product, potentially leading to regulatory scrutiny and difficulties in market entry.
What specific FDA regulations impact clotted cream’s availability in the US?
The primary FDA regulation affecting clotted cream is the pasteurization requirement for dairy products sold commercially across state lines. This regulation necessitates that milk and milk-derived products undergo specific heat treatments to eliminate pathogens. Traditionally, clotted cream is made by slowly heating unpasteurized milk, a method that often doesn’t meet the FDA’s stringent pasteurization standards without significantly altering the product’s texture and flavor.
Beyond pasteurization, labeling regulations and standards of identity also play a role. These regulations dictate how a product must be labeled and what ingredients it must contain to be classified as a specific dairy item. The unique composition of clotted cream, with its exceptionally high butterfat content, might not neatly fit into existing US dairy categories, creating challenges for producers seeking to sell it legally.
Can I buy imported clotted cream in the US?
Yes, you can sometimes find imported clotted cream in specialty stores, particularly those that specialize in British or European foods. These imported products typically comply with the necessary US food safety and labeling regulations. However, the availability and price of imported clotted cream can fluctuate depending on import regulations, transportation costs, and consumer demand.
It’s crucial to check the label of any imported clotted cream to ensure it has been properly pasteurized and complies with US labeling requirements. Look for clear indications of pasteurization and a list of ingredients. Buying from reputable retailers is also recommended to ensure you’re getting a safe and authentic product.
Is it possible to make clotted cream at home in the US?
Absolutely! Making clotted cream at home is a viable option, and many recipes are available online. These recipes often adapt traditional methods to comply with US food safety standards, typically using commercially available pasteurized heavy cream. By using pasteurized cream, you eliminate the risk of harmful bacteria that the FDA regulations are intended to prevent.
While homemade clotted cream might not perfectly replicate the taste and texture of traditionally made clotted cream using unpasteurized milk, it can still be a delicious and satisfying substitute. Experimenting with different recipes and techniques can help you achieve a result that is close to the authentic flavor and consistency.
Are there any US companies that produce clotted cream commercially?
Yes, there are a few US companies that produce clotted cream for commercial sale, but their production methods often involve pasteurization techniques that comply with FDA regulations. These companies have likely adapted their processes to meet US standards while attempting to preserve the unique characteristics of clotted cream.
Finding these locally produced clotted creams might require searching at specialty food stores, farmers’ markets, or online retailers. These products are often marketed as “Devon cream” or “Cornish cream” to evoke the traditional origins of clotted cream in the UK, and their availability can vary depending on location and consumer demand.
What’s the difference between clotted cream and other dairy products like crème fraîche or mascarpone?
Clotted cream, crème fraîche, and mascarpone are all rich and creamy dairy products, but they differ significantly in their production methods, flavor profiles, and fat content. Clotted cream is distinguished by its high butterfat content (typically 55-60%) and its distinctive cooked flavor, which comes from the slow heating process used in its production. Crème fraîche, on the other hand, is a soured cream with a tangy flavor and a fat content ranging from 30-45%.
Mascarpone is an Italian cheese made from cream that has been coagulated with acid, resulting in a smooth, spreadable texture and a slightly sweet flavor. Its fat content is typically between 70-75%, higher than both crème fraîche and clotted cream. Each of these products is used in different culinary applications due to their unique characteristics.
Is the US considering changing its regulations regarding clotted cream?
There is no widespread public discussion or active movement to significantly change US regulations specifically concerning clotted cream production. The FDA’s primary focus remains on ensuring food safety through established pasteurization and labeling standards. While there might be ongoing conversations within the dairy industry regarding specific product classifications and labeling requirements, these discussions are not specifically targeted at facilitating the widespread commercial production of traditionally made clotted cream.
Any potential changes to regulations would likely require extensive research, public comment periods, and a demonstration that altered processes could maintain food safety standards. Given the relatively niche market for clotted cream in the US compared to other dairy products, significant regulatory changes specifically tailored to its production are unlikely in the near future.