Two cultured creams from two ends of the food production spectrum.
On the right, pasteurised double cream from a large scale dairy supplier, cultured with 10% french crème fraîche and left for six days at room temperature (approx 22C).
On the left, unpasteurised double cream from Helsett Farm in Cornwall, from a herd of Ayrshire cows, ripened at 4C for four days, and at room temperature for two days. They await whipping to become cultured butter, which I will age in incremental amounts - blurring the line between butter and cheese.
