There is a good-natured rivalry between Cornwall and Devon about the origins of clotted cream... Personally, I think the Cornish stuff is best - perhaps I'm biased though as we try to get down to Cornwall at least once a year! A Cornish cream tea, 2 freshly made scones, butter, strawberry or raspberry jam and clotted cream - with a pot of tea..... a 'tea' which makes a meal!
Clotted cream is really wonderfully versatile. Added to a rice pudding, it give a depth of flavour that cream and milk alone cannot achieve.
Use half clotted and half double cream to make an apple snow pudding....
It's rich, so you need to use it judiciously - not in coffee or tea for instance, as it would just give you fatty globules on the surface of the hot drink
PS Thier - I've never seen white clotted cream..... here it is usually yellow with a 'crust' on the top... Double cream however, is white!