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 South West 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 tons (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%.