Week 4 of the Cheese Course focused on ewe’s milk cheese, and another revelatory evening was in store. Some of the best known cheeses in the world, such as Manchego and Roquefort come from sheep’s milk, which came as a big surprise to many.
Highlights from the cheese and wine matching were
- The Entre Deux Mers 2013 partnered with a very delicate Wigmore from Berkshire.
- Late Harvest Garnacha 2012 from Catalonia paired with an Appenine hollow-aged Pecorino.
- Ch Laville 2009 Sauternes with a Lanark Blue from Scotland.
Sheep’s milk contains a much higher amount of protein than cow or goat and produces a higher quantity of cheese per litre. The quality of all the cheeses was oustandingly high – testament to the Teddington Cheese.