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Cheese & Port Pairing with Patrick McGuigan & Niepoort Port

Join cheese writer and Academy of Cheese trainer Patrick McGuigan and Faye Welsby of world renowned Port producer Niepoort as they explore cutting edge cheese and port matches for Christmas.

1 day event
FREE
Zoom
10 Dec 2020

About Cheese & Port Pairing with Patrick McGuigan & Niepoort Port

Stilton and Port is a Christmas classic, but there are plenty of other cheeses that work with Portugal’s most famous alcoholic export. Join cheese writer and Academy of Cheese trainer Patrick McGuigan and Faye Welsby of world renowned Port producer Niepoort as they explore cutting edge cheese and port matches for Christmas.

Patrick and Faye will be tasting their way through three cheeses and three different styles of Port as they discuss everything from how to create a show-stopping cheeseboard at Christmas to how Port is made and why it is a perfect pairing for a wide range of cheeses, not just blue.

The live event is free on Zoom. If you would like to join in, Patrick and Faye will be tasting the following cheeses and Ports, or simply taste along with whatever you have at home and see what you enjoy! 

CHEESE

Dorstone goat’s cheese

Affineur Walo Gruyere Extra Mature

Roquefort Carles

PORT

Niepoort ‘Niepoortland’ Dry White Rabbit

Niepoort ‘Niepoortland’ Tawny Dee

Niepoort LBV (Late Bottled Vintage) 2015

Niepoort Ports are available at many independent retailers across the UK, including Drinkmonger Edinburgh, Valhalla’s Goat Glasgow, Reserve Wines Manchester, Duncan Murray Midlands, Cheers Wine Swansea, Bottle Apostle London

The event runs from 6pm – 7pm

About Faye and Niepoort: Faye is a true ambassador for Portuguese wines having sung their praises and their gastronomic merits for many years at specialist importer Raymond Reynolds. Port wine producer Niepoort was first founded in 1844 and is run by Dirk Niepoort – the fifth generation of the family to do so.

About Patrick:  Patrick McGuigan is a freelance food journalist and cheese writer, who contributes to titles including The Telegraph, The Financial Times and Delicious. His first book, The Philosophy of Cheese, was published in October. He also teaches the Academy of Cheese Level 1 courses to delegates around the world at the Online Cheese School. https://academyofcheese.org/courses/patrick-mcguigan/

The Philosophy of Cheese is available to buy from all good booksellers and the British Library bookshop.

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