I’m not a milk girl, if I do have milk it’s with cereal or coffee, and the last time I drank milk by itself (not including chocolate milk) was when we used to get those small cartons at primary school.
On entering we were given a palate cleansing cocktail – clarified milk punch – something odd yet lovely.
We had an introduction from Doug and Graham’s to the evening, how they ended up working together and a discussion on how versatile and different milk can be – not just something you can add to your cereal.
The selection of milk we were tasting was going to be paired with nibbles from Bon Vivant. You say nibbles, I say – yes please.
We started off with semi-skimmed which Doug explained to us was a lighter milk, full of flavour with grassy notes. The first of our tastings was paired with haggis bon bons with a liquid gravy centre.
The bon bon was lovely, a nice mouthful of mildly spicy haggis with a burst of gravy, the milk was a cooling addition.
Organic whole with cream at the top was our next tasting opportunity, HELLO this was my kind of milk, paired with venison harissa pastilla.
The milk went down a treat reminding us all of sweet flavours, Doug mentioning notes of Panna cotta and white chocolate. I had zero idea what a pastilla was until it arrived, but it appears to resemble a spring roll – did not taste like one though, it was, in fact, a lot more delicious. Spicy kicks and full of character, this dish and the creamy milk went down a treat really complementing each other well.
Next we had Gold Top, this had a thick consistency with a strong flavour similar to that of single cream. Paired with crispy chicken skin dinner, a small yorkie with a chicken crisp on the top this was my favourite as it was like a miniature roast dinner. I am also one of those people that would rather have the chicken skin than the actual chicken – it’s just so full of flavour!
Placed in front of us was a palate cleansing sorbet to give us a small break from all of the milk consumed and to prepare us for the dessert ahead. I am not going to lie I always saw milk as a dessert accompaniment but now my view has been changed.
First up was the Gold Smooth with apple and blackberry crumble, a nutty milk with notes of vanilla, tasty stuff. The crumble wasn’t for me, it resembled a flapjack and I knew a cookie was on the way so I thought I would leave this one out for someone else to have (like the good cookie loving person that I am).
With the freshly baked chocolate cookie came the organic semi-skimmed, a fresh milk that wasn’t too heavy, a good all rounder.
A warm cookie is a warm cookie – good.
This tasting opened my eyes to the versatility of milk and all of the tasting possibilities that come alongside it. I won’t be having it with every single course at dinner, but I will be bringing it into my diet more often, especially now I know you can buy it with cream on top.
Thank you to Graham’s the Family Dairy, Doug Wood and Wire for a lovely evening.
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