Dee.Dee wrote:
>
> "raymond" > wrote in message
> ...
> > Not only that, but in Italy the cream is a double cream, which I have
> > never seen in the states.
>
> Maybe not for sale, but you'll find it at my house :-))
>
> Dee Dee

How do you get the double cream, then, Dee Dee? I'm curious because I've
never seen nor had it before. Is it a recipe or process? I always have
heavy whipping cream on hand, but it's the ultra-pastuerized stuff
that's 36-40% milkfat. Do you have your own source of fresh milk nearby
from a live dairy cow? Thanks.

Sky, who doesn't have any dairy cows ;>

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