Clotted cream - England
Clotted cream is made from rich creamy milk from high-fat breed cows such as Jerseys, that is left to sit for 24 hours in the winter and 12 hours in the summer, before being warmed over low heat - traditionally a copper pan is used - until it begins to thicken and wrinkle on the surface. It is then left in a cool place until the next day, when the clotted cream is carefully skimmed from the top.
The cream generally contains 55% butterfat. It is usually spread on scones with a little spoonful of strawberry jam. Served with a cup of scalding tea, it's heaven, as any Englishman will tell you.