There are various other kinds of dairy cream, including creams sold in aerosols for instant whipping' and other long life creams. Fresh, pasteurised cream will keep until its sell by date. Once opened, cover closely and finish in 24 hours. UHT, sterilised and other creams labelled long-keeping should be kept and used as instructed on their container. If you buy cream regularly from the same farm you will notice how the taste of fresh cream alters with the seasons.
Richest cream is in early summer, from milk produced by cows grazing on lush pastures.
During the winter the cream is less rich in flavour. Buy a dairy cream produced from the milk of Channel Island cows - Jerseys or Guernseys and you will get cream with a a yellow tinge, rich and delicious to serve with summer fruits. Channel Island milk is often sold as breakfast milk, because it has a higher fat content than most milk. Serve with fresh, poached or tinned fruits, with puddings of all types. Use to make real' ice cream.