Let’s get this out of the way, YES, the title says vodka AND cheese. No, it’s not a typo or error. Welcome to the media launch of Black Cow Pure Milk Vodka and aged cheddar cheese. I know it sounds crazy but, it’s not.

Who is Black Cow Pure Milk Vodka?

Situated on England’s West Dorset coast we produce the worlds only Pure Milk Vodka™ made entirely from the milk of grass grazed cows and nothing else. Fresh whole milk makes an exceptionally smooth vodka with a unique creamy character.

Black Cow Pure Milk Vodka

How is Black Cow Pure Milk Vodka and Aged Cheddar Made?

How we make Black Cow, Pure Milk Vodka. Animated film by Cat Bruce from BlackCowVodka on Vimeo.

An animated description. How Black Cow is made.

So there you have it. Vodka made from milk! And no one was as surprised as I was. Traditionally, vodka is made from fermented grains and even potato, so when I heard Black Cow was made from milk, I had to check it out.

The Black Cow Pure Milk VodkaEvent

The event was held at the beautiful and historic St. Lawrence Market. The St. Lawrence Market has a wonderful event space upstairs called the Market Kitchen. On one end, you have a VIP view of the market and its vendors and on the other there are these huge picturesque windows that almost give you an insider’s view of the hustle and bustle on front street.
St. Lawrence Market - View from Market Kitchen

Meet Paul Archard

Paul Archard is the the founder partner of Black Cow Vodka. Paul is a man whose creativity knows no bounds. His creative life began with his training at the Chelsea school of art. He’s worked as an artist, production designer, and commercial director. He’s designed production for David Baily, Ridley Scott Associates and Propaganda before becoming a director himself. His creativity has led him to create an innovative process that turns milk into VODKA! It’s a miracle really!

Meet Jeremy J Parsons

Jeremy J Parsons founder of Cocktails The Fluid Experience an award winning event management company. But, that’s not all, Jeremy himself is a top culinary mixologist. And after attending this event, I completely understand why! The penne a la vodka that he put together for this event was one of the most mouth watering dishes I’ve tasted. It might have to do with the very unique vodka and it’s main ingredient.

Jeremy J Parsons Black Cow Vodka Demo - Penny a la vodka
Lucky for you, Black Cow Vodka, Jeremy J. Parsons and Hot Dish PR, have been kind enough to pass on the recipes for the amazing food, and drinks we sampled… and now, I am going share them with you!

Black Cow Basil Smash

Ingredients:

  • 1.5 oz. Black Cow Pure Milk Vodka
  • 3 oz. Qcumber Water
  • 2 oz. Belvoir Elderflower water
  • 2 Basil Leaves
  • 2 slices Cucumber
  • 1 Lime Wedge

Directions:
In a shaker half full of ice, add all the ingredients except the carbonated liquids. Shake until pulverized and well chilled. Pour into a rocks glass and top with carbonated ingredients. Garnish with a bruised basil leaf.

Black Cow Aged Cheddar Stuffed Wontons

Ingredients (makes 16 wontons):

  • 16 Wonton Wrappers
  • 6 oz. Black Cow Aged Cheddar Cheese from
  • 8 slices Double Smoked Bacon
  • 16 Red Grapes
  • 2 tbsp Thinly Sliced Green Scallions

Directions:
In a nonstick frying pan, add bacon and fry until almost done. Allow to cool and coarsely chop. Slice grapes in half and reserve. Grate cheese and reserve in a bowl covered. On a moist cutting board arrange wonton squares into a checker board pattern. In the center of each square divide equally with the bacon, cheese, scallions and grape halves on top of the mixture. Take each corner matching it to the opposite corner and pinch. Take the other two corners and pinch again so the wonton is sealed. Serve with your favourite preserves or reduced balsamic.

Black Cow Pure Milk Penne A La Vodka

Ingredients (Makes 4 Servings):

  • 900g Penne Noodles
  • 3 cups Basil Tomato Puree
  • 2 cups Table Cream
  • 2 1/2 cups Black Cow Aged Cheddar Shredded
  • 2 cups Cremini Mushrooms Sliced
  • 1/2 cup Vidalia Onion Finely Chopped
  • 1.4 cup Garlic Finely Chopped
  • 1/4 cup Black Cow Pure Milk Vodka
  • 4 tbsp Butter
  • 3 tbsp of Fresh Basil Finely Chopped

Directions:
In a non stick pan, add butter and allow to melt. Add onion and half of the garlic and basil and saute on medium adding a lid to sweat for about 7-8 minutes or until the onion is translucent and cooked. Add mushrooms and saute until browned. Add half the vodka and cook on medium high to release the brownings from the bottom of the pan and remove from heat and cover.
High rimmed bowl add puree, cream and cheese, remaining garlic and basil. Mix well and transfer to skillet and cook on medium. Using an emersion blender, puree the sauce until smooth. Cook and reduce by a third (apx 20 minutes), simmering and stirring occasionally. Add onion, garlic and mushroom mixture and stir until well combined. Cook on low until desired thickness. Boil water with salt oil and add penne, cooking until al dente. Pour penne into the sauce adding and mixing until noodles are covered. Replace lid to allow mixture to stick and serve in 7 minutes.

The Dorset Salad

Ingredients (makes 6 servings):
Salad

  • 1 Head Romain Lettuce, Chopped
  • 1 Small Head Radicchio, Chopped
  • 3 Celery Stalks, Thinly Sliced
  • 1 Large Anjou Pear, Sliced into batons
  • 1 Large Fiji Apple Sliced into Battons
  • 1/3 cup Walnut Pieces
  • 2 tbspon Honey
  • 1 tbsp Black Cow Vodka
  • Pinch Cayenne Pepper

Dressing

  • 5 tbsp Mayonnaise
  • 3/4 cup Buttermilk
  • 3/4 cup Black Cow Aged Cheddar Finely Grated
  • 2 tbsp Scallions Finely Sliced
  • Add Aromatic Salt and White Pepper to Taste.

Black Cow Double Double

  • 1 oz. Black Cow Pure Milk Vodka
  • 2.5 oz Point Blank Cold Brew Coffee
  • 1 oz. Chocolate Milk Foam
  • Cinnamon Powder for Garnish

Directions:
In a shaker half full of ice shake ingredients until chilled, strain and pour into a double shot glass. Top with chocolate milk foam and garnish with a cinnamon tap.

Well, I hope you try some of these recipes, and if you do – let me know how they turn out!