Cream
Double Cream
Double crème de la Gruyère
Switzerland
Thick unwhipped cream of very high fat content, spooned over meringues and berries rather than poured.
Original eatfuls sticker artwork
What it is
A closer look at Double Cream.
Thick unwhipped cream of very high fat content, spooned over meringues and berries rather than poured.
What to look for
Know it when you find it.
It should be thick enough to hold its shape on a spoon and is never whipped. The meringue pairing is a regional institution.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Double Cream.
Switzerland
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Turkmenistan
Turkmen Clotted Cream
Agaran
Agaran is a Turkmen dairy product made by slowly simmering milk until the cream rises and thickens; it can be eaten with bread or honey.
Solomon Islands
Lolo
Coconut cream squeezed by hand from freshly grated flesh, the fat that carries almost every Fijian dish.
Iraq
Geymar
قيمر
Water-buffalo milk simmered and left overnight so a thick, clotted layer forms, lifted off in slabs and eaten with honey or syrup.
Turkey
Kaymak
Қаймақ
Thick clotted cream, essential for breakfasts and desserts.
Costa Rica
Natilla
Costa Rican sour cream, thinner and less sour than American sour cream, served with gallo pinto and many dishes, a daily staple.
Mongolia
Öröm
Өрөм
Milk simmered and left to cool overnight so a thick clotted skin forms, lifted off in a slab and eaten with bread and sugar.
Iran
Sarshir
سرشیر
Clotted cream skimmed from simmered milk and sold in tubs, eaten at breakfast with honey and hot bread.
Valais, Switzerland
Abricotine
A clear eau-de-vie distilled from Luizet apricots grown on the terraces of the Rhône valley, drunk cold after a meal.