Wednesday, September 30, 2009
Cheese & Tea? Yes!
Last week when I was in Boston for the Tea Expo I took a class with the renowned tea sommelier Cynthia Gold. I was intrigued that the pairing was tea and cheese as I have paired tea with most food items- but never cheese (at least intentionally). The concept is the same as wine and cheese pairing- with the exception of regional pairings, you cannot pair tea and cheese regionally. For example, you would possibly pair a creamy, high fat-content cheese with a bold, dry wine to cleanse the palate (I know there are more complexities to wine & cheese ...this is just one example) so following the same idea you would pair a triple cream cheese with a bold pu-erh. I was amazed how well the tea and cheese complimented each other and how utterly delicious the selections were.
Try it at home:
* Try salty cheese with sweet tea - Stilton Blue Cheese with Lychee Congou
* Try a soft, creamy cheese with a mild green tea - Chevre with Sencha
* Try a nutty cheese with an earthy, bold tea- Comte Cheese with Ceylon
* Try an intense cheese with a smokey tea- Gorgonzola with Lapsang