On Saturday, I joined the Cambridge Food and Wine Society in an outing to the Gog Magog Hills Farm Shop who had put together a selection of treats for us, both culinary and informative. As we arrived and mingled, we picked up drinks (various wines as well as beers from the Moonshine Brewery, of which I particularly liked the Barton Bitter). In the back of the (still half under construction) shelter two Big Green Eggs had been set up in which our dinner had been cooking away for the last half day or so.
First, however, we were split into two groups, one to do a cheese and wine tasting, the other to watch a butchery demonstration. I was in the latter group who were invited into the back of the butcher’s shop where Miles showed us how to take apart a whole lamb into the various cuts one is used to see in a butcher’s display. Watching a master at work was fascinating and it took him less than 20 minutes.
The next stop was the “canteen” where we had the chance to sample four of their cheeses (all from Neal’s Yard Dairy), each paired with a wine (except the cheddar which was paired with a Moonshine Brewery ale). I had had the Tunworth (a soft Camembert style cheese) before and it’s one of my favourites. The others were a soft goat’s cheese, a mature cheddar with a little blue woven in and a superb Stilton which was creamy and well balanced. Needless to say, all the cheeses were perfectly ripe and well kept.
Back at the shelter, our dinner was waiting. Pulled pork with one of the best home made BBQ sauces I had ever tasted, coleslaw, leaves and sourdough bread. There was also lasagne and pizza, both cooked on the Big Green Egg as well. Sadly, I did not have the opportunity to try any of the latter two but the pork was worth coming to the event alone.