dairy by product used to make some varieties of scones
Clotted cream 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".[1] It forms an essential part of a cream tea.
United States raw milk debate The FDA considers hard, aged cheese, such as parmesan and cheddar, made from raw milk to be generally safe for consumption; soft cheese made from raw milk is considered unsafe.[43] These types of cheese are currently legally sold if aged for 60 days or more.[32] Over this period, the salt and acid characteristics of aging cheese generally eliminate the growth of pathogenic bacteria.[44]