In England, they sell single, double, and triple cream, which are progressively thicker and richer. The triple is like our yogurt in texture -- so thick, you wouldn't recognize it as cream.
How is this cream produced? Is it simply a question of achieving a higher butterfat content? Why isn't anything close to this form of cream sold in the US? Or is it? Are there any sources in the NYC metro area (I live in the Hudson Valley northwest of the city)?
This hound is hunting for clues.