If you're reading this, you probably love tea and, more likely than not, you're a foodie. If you're a foodie, you probably love cheese. Lately, tea and cheese pairings have been a fascination of mine. I think there's no better time to share them than the holidays -- they're perfect for parties and meals as an alternative (or addition) to wine and cheese pairings. Whether you're a tea business owner looking to spice up your events or a host/hostess looking for a new culinary path for your guests, I think you'll enjoy this approach to pairing.
I recently wrote about the topic for World Tea News. Here's an excerpt from my article, with pairing advice from David Barenholtz (Le Palais Gourmet/American Tea Room), Cynthia Gold (Boston Plaza Hotel, lecturer at the World Tea Expo and other venues) and Mim Enck (East Indes Tea Company, lecturer at the World Tea Expo and other venues):
*Pair opposing flavors – the salty, fruity flavor of Taleggio with the peppery, chocolaty notes of Risheehat First Flush Darjeeling (Barenholtz), or sweet Lychee Black or Pouchong and with salty Gorgonzola or Shropshire Blue (Gold).
*Play on similarities – the grassy-sweetness of Nevat with grassy-sweet Japanese greens, or the herbaceous Vento d’Estate with the honey-hay notes of Golden Needle Yunnan (Barenholtz).
*Consider texture – the fat of a rich Brie with a brisk, palette-cleansing Darjeeling First Flush (Gold).
*Bring out sub-tones and sub-textures – well-aged Comte emphasizes the cleanliness and chestnut tones of Dragonwell (Gold).
* Follow the seasons – seasonally available Irish whiskey cheddar with cold-weather teas like Lapsang Souchong (Enck).
Yum! What are your favorite ways to pair tea and cheese? Interested in doing this with your tea business? Read more on World Tea News.
Subscribe to:
Post Comments (Atom)
Posts
1 comment:
Cool! I often serve a last course of tea, cheese and fruit at tea parties, b/c I've found that heavy sweets are sometimes too much.
Post a Comment