Clotted Cream

Rachel Roskilly has been making clotted cream in the farmhouse for over forty years.

The evening’s milk is passed through a separator while still warm from the cow. This machine separates the cream from the milk, leaving skimmed milk. The cream is then heated to make it into clotted cream and is put into tubs for sale in the Croust House the following day. It is also used in our Cornish cream teas and, of course, the ice cream and fudge. Roskilly’s Clotted Cream is anly available to purchase at the farm.