Our December meeting always used to clash with the Christmas Market, but since the Lincoln Christmas Market has now concluded it gives us a greater range of speakers, many who would have previously had a stall at the market.
This year we had Adam from Bread + Cheese come and talk to us about bread and cheese, and bring lots of samples for members to taste. Bread + Cheese is an independent mobile business which visits Lincoln and the surrounding villages selling freshly baked bread and artisanal cheeses, some local and some from a bit further afield.
First there was some sour dough, which was baked locally and slowly fermented,it was delicious, soft and not at all dry like so many mass produced sour doughs. Adam explained how fermenting the dough for 24 hours plus, means it gives it an opportunity to develop proteins and give more nutritional benefits than the bread that is made using the Chorleywood method. As well as the sour dough Bread + Cheese also make (huge) croissants and some other pastries. The croissants were made with whey butter, a by-product of cheese making that has a lower fat content than butter made directly from milk and gives a lighter baked item. Adam said he orders big pats from Scotland for the croissants.
We then had a smorgasbord of cheese, starting with a smoked goat’s cheese, described as not having too much “billy”, it was a subtle soft cheese, and really tasty. It wasn’t like many goat’s cheese which has a strong taste (okay this isn’t meant to be a paid promotion piece). As we were tasting the cheese Adam explained some of the processes and how different aged cheeses taste different, cheddar enthusiasts would be disappointed to know very young cheddar is gross. We were educated about rennet, which traditionally is from animal’s stomachs, but now can be made with thistles for vegetarian cheeses.
Shropshire Blue was available for a taste, and this was very similar to Stilton, but sold well after Christmas when there is a surfeit of Stilton. Plain porter – an Irish cheese that was run through with Guiness, which had a chocolate aftertaste.
Adam also revealed that despite being a teacher for some 20 years he had now embraced the food industry and owned the Cheese Society on St Mark’s Lane. After the talk there was an opportunity for members to purchase some cheeses and bread, and although the cheeses should keep for Christmas, the bread had to be eaten fairly quickly. There were also some plain and almond croissants, and chutneys.
All this delicious food, also made us think of those who don’t have enough at Christmas, and we had our annual Christmas collection for the food bank, on top of the Advent calendars that were donated in November.
Our next meeting will be on Thursday 8th January, 7.15pm for a 7.30pm start at the Grandstand on Carholme Road. Members are free, guests £5, first visit is free – bring a mug. We will be having an escape room evening.
The Lincoln WI 