I think restaurants that specialize in breakfast foods make the best kaymak. A friend of mine told me about this place where they had kaymak and honey for breakfast in Istanbul.
He said that it is such a different kind of cream because it's not exactly solid and it's definitely not liquid because they usually cut it into rectangles for serving. They use buffalo milk and roll the cream into its shape to get the right consistency. But this cream is said to be very high in cholesterol because it's made of whole milk. It's sort of like eating a fresh and fluffy version of butter.
I read that during the Ottoman Empire, kaymak was eaten everyday for breakfast with jams and honey on bread. I think they put it on top of many desserts too, kind of like we do with whipped cream.