13 September #cheese+wine – 2021 Beaujolais, Lou Perac, Ossau Iraty, Brebirousse

Welcome to #Cheese+Wine

Welcome to #Cheese+Wine with Charlie Turnbull. 


Ewes’ milk is widely used throughout Mediterranean Europe for great cheese such as pecorinos and manchegos. France however also has some classic sheep milk cheeses, beyond Roquefort, for us to explore. In this session we have –

  • Lou Perac – a Perail, an small old style soft ewe’s cheese from the Roquefort region using Lacuane breed milk (like Roquefort) and ripened in geotrichum.
  • Ossau Iraty AOP – a hard tomme style cheese from the Pyrenees and one of my all time favourites, this style has won the World Cheese Awards twice
  • Brebirousse – a very popular and uniquely made cheese using centrifuges to draw out the proteins and butterfats


To drink I have Beaujolais Villages Les Vignes de Lantignié, J-M Burgaud 2021, a gamay wine from the northern Rhone. This Beaujolais suits chilled drinking so I am experimenting with having it with these sheeps cheeses.

Wine notes:
  • An aromatic gamay with soft tannins and simple, refreshing red fruit notes
  • From the long standing Burgaud family in Lantigné
  • Lantigné is a classic region of Beaujolais-Villages
  • They use concrete tanks for maximum fruit expression

Wine sourced from the Wine Society

Tasting with Charlie Turnbull, cheese expert and enthusiastic wine user.

Click the Watch on YouTube button to join the chat

Order Your Cheeses Now!

13th September

Order now for your #Cheese+Wine cheeseboard, delivered direct from Cheese Please in Lewes.


Accompanying drinks not included. Available only in the UK. Order by Sunday night for guaranteed delivery by tasting day. Boxes ordered on Mondays after 10am can not be guaranteed by Wednesday.

More to explorer


What is Tasting Notes How is it made Different styles Compare with other cheeses What does it pair with

Camembert de Normandie

What is History of Camembert de Normandie Origins and Development Camembert de Normandie, a renowned French cheese, originates from the Normandy region

Pecorino Sardo

What is Origins and Development Traditional Methods Age Profiles of Pecorino Sardo Varieties Flavor and Texture Pecorino Sardo in America Introduction and