#aspalls

[fat-lisa]

Holiday spirit #aspalls #cider https://www.instagram.com/p/ChKHDrPjtBp/?igshid=NGJjMDIxMWI=

[79designltd]

#aspalls in Boston by the river. Nice way to spend a Sunday afternoon before work again on Monday. Warmer than expected too. #lincolnshire #bostonlincs #cider (at Church Keys) https://www.instagram.com/p/BxpT-4tH_N6/?igshid=1pounij4xq5vw

[fat-lisa]

When in Suffolk #1 #aspalls (at The Railway Inn) https://www.instagram.com/p/BmmJ7uGnp-t/?utm_source=ig_tumblr_share&igshid=1crtz9v124rtu

[loureadsandreviews]

Cheeky pint time! #cheekypint #itsthelaw #aspalls

[lookitcookit]

Cheese  and cider

Wine is the expected accompaniment to cheese.  On our visit to Aspalls we were offered a selection of four cheeses and learned why cider is the perfect partner for them.

From the right in the picture are:

Baron Bigod, Suffolk Gold, Suffolk Blue and French Camembert. To go with each one we had a different cider, but the outstanding one was Premier Cru - perfect with the very ripe Baron Bigod, an unpasteurised Brie handmade on Fen Farm in Suffolk. The blue cheese was on the sour side; to my taste not as good as the Suffolk Gold, a hard cheese made from Guernsey cows’ milk. The Normandy Camembert could have been even riper but I have to admit that the nuances in both the cheeses and the ciders were beginning to pass me by, after the excellent lunch provided by local chef Peter Harrison, and the continued tasting of at least 7 of their blended ciders.

Coming up soon: how to use apple based vinegar in a cake.

[lookitcookit]

How do these turn into.....

these?

Coming up this week - an insight into the making of apple juice, cider and vinegar.

This is where it all starts - in the apple orchards.

[waltcahillart-blog]

The Keith S. Pintar Rapido Support Group reconvenes over lunch in a Chelsea pub. These are the meeting minutes. http://waltcahill.com/2016/07/19/reconvening-over-lunch/ #pintarrapido #aspalls