Cow Vodka From An English Farm With Cheddar Cheese

WHERE WAS IT?

Cow vodka from an English farm? Here's the display window in Nicholas wine shop in Great Portland Street near Great Portland Street station. Where's that? On the Metropolitan line, only one stop from Baker Street Station by Regent's Park, near enough to walk to Baker Street or Oxford Circus in London.

WHAT IS IT?

Inside the shop was a tasting of cow vodka, or milk vodka, made from milk, cow's milk. That's unusual. I've heard of Polish vodka from potato. Mostly, usually, vodka is made from grains such as barley and wheat or oats, or maize, i.e. corn. You can make vodka from anything you like. It is 96% alcohol before it's diluted, so most of the primary flavours get left behind. 

If it can be made from anything, can you make it at home? Er - no! It's illegal. Why? Not only because it is extraordinarily potent but more important during the making off the top comes ethanol which is poisonous and can make you go blind and kill you - which is why every now and then you read about individuals or whole groups of people being poisoned at places like India at a wedding where somebody has bought or brought illegal alcohol.

I started drinking vodka years ago when I heard a radio advertisement saying that it had no flavour, so it did not give you alcohol breath. But nowadays the fashion is to add flavours to vodka.

Milk alcohol? I had to try it.

HOW DO YOU FIND THESE THINGS?

I always sign up for newsletters about wines and foods and shops and tourist attractions. I am inundated. But occasionally you get a gem of news like this. Maybe I was emailed by Nicholas, or saw it in a newsletter. The Nicholas tasting event organisers usually don't give you much notice. When a note goes in my diary I should note the emailer to check. 

WHAT'S THE TASTE AND TEXTURE?

The flavouring is very subtle. But it's the opposite of whisky which hits you and cuts your throat and make you cough. Much gentler. Very slightly creamy.

Apparently it's a very pleasant and gentle addition to a cocktail. If you live or work in central London and want to splash the cash you can buy Cow Vodka from a wine shop in a central or upmarket area, or the big stores, especially those specialising in food and drink such as Fortnum and Mason.

Frankly, my first thought was, that's a lot of money for a mixer. Why so much? The box is not durable but looks disposable. They've deliberately gone for the natural, rural look.

CHEDDAR CHEESE

But there's more to buy and taste from the same people. Cheese from the same farm to go with the vodka, a cheddar cheese, but one you probably haven't tried before, and nor have most of your guests if you are having a big party. (It won't go far in a crowd;,you have to cut it up into tiny pieces.) But the round block is the same size as the other cheeses for a small dinner party or wine and cheese party or wine tasting dinner ending with cheese.

COW

Does the cheese come from the same kind of cow? Which kind of cow? Actually (I try to avoid using the over-used word actually, but here it actually fits), yes, the farm actually has three kinds of cows.  The milk used for the cheese is a blend.

Why bother with three kinds of cow? What's the difference? One cow give you a high yield. More milk for the money you spent buying the cow, more to sell. Perfect for volumes of skimmed milk. Why go for anything else? Another kind of cow gives fattier, creamier milk. Ah. Another is a very strong, sturdy, healthy cow. (I think, but don't say, a kind of insurance?)

What did they do before? They used be a dairy farm. But now their premium products are their cheese and milk or cow vodka. 

SEEING MILKING & VISITING THE FARM

The cows are milked twice a day, at 6.30 am, too early for most people to ever see, but also again at 2 pm. By August this year, 2016, if their plans are fulfilled to time, in time for the summer holiday season, the building work on their proposed Visitor Centre will be finished. Then you will be able to go there see a film, learn about the process, presumably buy milk vodka and cheese.  I'm not sure if they will sell you a pint of milk but they are planning to serve tea and coffee so there must be some fresh milk to try. 

WHERE?

You are likely to be able to find the Cow Vodka at wine and  spirits and food shows in the UK throughout the year.

This weekend, Saturday May 14, Londoners and tourists can attend the Spirited Wine Spring Fair, entry charge £15. Later in the year there's a trade only show, Imbibe.

Where is the farm? Near Axminster and Yeovil. Not in the prime summer holiday areas of Cornwall and Devon, known for Devonshire cream teas of scones and clotted cream, but, on the other hand, a handy stop on the way, and nearer to London. 

WHEN?

Only three months from now, you might be able to see the farm and watch the milking. Will you be able to milk a cow? I'm not sure about that. I'm not sure I'd want to. I imagine if you get it wrong an annoyed cow has a nasty kick. The thought of it would be me off my tea, and even turn me to drink - how about a taste of that cow vodka.

You can try vodka cocktails at Mark Hix restaurants, said Kathryn, the Black Cow ambassador. (What's an ambassador? I think it's the wine trade's fancy name for PR, marketing and general enthusiasm and information along with a bit of customer service.)

You don't have to visit London to buy the Black Cow vodka. It has just been launched in the USA, in 2016, and you can buy it on line. 

It's especially popular for Christmas, not just for serving at a party, but mainly as a gift. For somebody who has everything. Or even your own wish list.

PRICE

How much? 70 cl vodka £37.50

200 g cheese £7.95

If you have cash to splash, the vodka or both vodka and cheese make a nice gift. If you are looking for something more modestly priced, the cheese would be a great gift. I liked it. 

What did I like? The cheese has the occasional crunchy grain of salt which is what I most like about French Comte cheese from La Fromagerie (near Baker Street station and a short walk from the Nicolas wine shop - now I have found that grain of salt in cheddar cheese.

MORE INFO ON VODKA

More details about the cow vodka and cheddar cheese and forthcoming visitor centre from 

blackcow.co.uk

MORE INFO ON AUTHOR ANGELA LANSBURY

Angela Lansbury, travel writer and photographer, researcher, author, speaker. In addition to travelling and trying out new foods and drinks, I can give talks to business, universities and colleges and schools, and teach English to adults in workshops. See more about Angela Lansbury the author on Facebook, LinkedIn, and a Youtube video on restaurant etiquette.Read excerpts from my books and buy them on Lulu.com

Eating English Cheese, Buying Cheese In England, Paired with Wines

  In the nineteen eighties we went to France on holiday and were amazed to be offered an entire trolley of cheese, with cheese from cows on top and goat cheese underneath.
   (The French eat cheese after the main meat course, finishing with something sweet. Dessert, double S, after the service.)
  Traditionally in England you would drink a sherry before the meal such as Harveys Bristol Cream. (You could even have a sherry party, serving only sherry, bread and cheese. It was a stand up party. I soon found I could not stand up after drinking sherry.)

   In England on special occasions in restaurants I was sometimes persuaded to drink sweet muscat at the end of the meal with dessert.
   My favourite sweet wine is now Muscat de Beaumes-de-Venise. This wonderful wine has a perfume and strong flavour.

  But nowadays the cheese board as an alternative is becoming increasingly common in British restaurants.
   In England you eat cheese at the end of a meal, after dessert.  The English system was eat the (strong) cheese (stilton) when you pass the Port.

   If you want to try English cheddar, supermarkets stock many varieties. So many cheddars, at the exclusion of other English and French and foreign cheeses, that a member of my family wrote a complaint.
   Other well known English cheeses are the blue Stilton, and red Leicester.



From Wales we get Caerphilly.
   Most UK supermarkets stock quite a few cheeses. You may have to ask an assistant to help you look for them. Popular cheeses are Dutch Edam, with its distinctive red wax covering, and Gouda.


The favourite French cheeses in England are Brie and Camembert.

 From Italy we enjoy Parmesan.
    Cream cheese is dominated by Philadelphia from the USA, now available in the larger supermarkets in savoury flavours such as chives. A recent addition is sweet cream cheese - chocolate flavour!

  Waitrose supermarket has recipe leaflets and a plasticised pamphlet on varieties of cheeses from different countries.


  For In London, however, if you want a speciality cheese shop, you can find a few. From Baker street tube station you can walk across the road outside Madame Tussauds and find La Fromagerie.
   Fromage is French for cheese. So Fromagerie is cheese-seller, like the French word patisserie.
   My favourite French hard cheese is Comte which has a crunchy, salty effect. You can also try and buy goat cheeses.

    Near Piccadilly and Green park there's Paxton and Whitfield. Their shop also sells cheese boards which make good souvenirs or gifts. And cheese knives.

   In Borough Market there's another cheese shop offering tastings.

Angela Lansbury is a travel writer and photographer and speaker.
See more from and about Angela Lansbury the author on Lulu.com Facebook LinkedIn and Youtube.