Keepers of the cream since 1890
In 1890, great-great-grandmother Rodda started making Cornish clotted cream in her farmhouse kitchen in the heart of Cornwall. It was an immediate hit with the locals and before long she was 'exporting' it all the way to England, where top London food shops couldn't get enough of this sumptuous Cornish delicacy.
Over 125 years on, Rodda's are still crafting it the same way, by gently baking rich local cream until it's thick, silky and thoroughly dollopable. Which is why it's been awarded Protected Designation of Origin status, along with the likes of champagne and Parma ham.
And it doesn't end there. Rodda's also use the uniquely rich Cornish milk to make a whole range of indulgent things, from butter to creme fraiche.