Cream
Cream is a special portion of milk that is
greatly enriched with fat. This enrichment
occurs naturally thanks to the force of gravity,
which exerts more of a pull on the milk’s
water than on the less dense fat globules.
Leave a container of milk fresh from the
udder to stand undisturbed, and the globules
slowly rise through the water and crowd
together at the top. The concentrated cream
layer can then be skimmed off from the fat-
depleted “skim” milk below. Milk with 3.5%
fat will naturally yield cream that is about
20%.
We value cream above all for its feel.
Creaminess is a remarkable consistency,
perfectly balanced between solidity and
fluidity, between persistence and evanescence.
It’s substantial, yet smooth and seamless. It
lingers in the mouth, yet offers no resistance
to teeth or tongue, nor becomes merely