Vodka and Cheese – a perfect pair!

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Who would have thought that cheese and vodka made such a perfect pairing? Not many brands can say that they have no wastage.

In the cheese-making process, when the curds and the whey separate, the curds are pressed and made into the cheese and usually the whey is a waste product and thrown away, but at Black Cow headquarters they distil the whey and make it into vodka

Jason Barber, co-founder of the brand, is also a farmer, running his own dairy farm, Jason has utilised all of his skills and contacts to set up, maintain and run the production side of Black Cow.

His family background in farming and cheese making are, of course, reflected in the Black Cow process. The world’s oldest surviving family of cheddar makers, the Barber family have been making cheese and producing milk for over 200 years.

The Gog cheesemongers are big fans of the Black Cow truckle cheddar and it’s one of our best sellers. Made from the milk of grass-grazed cows in West Dorset, it’s intense, rich and crumbly – a very special cheese. Instantly recognisable and easy to store in the black wax packaging, it’s a perfect treat or everyday cheese.

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