Pairing tea and cheese: the example of goat’s cheese


5 September 2014
Pairing tea and cheese: the example of goat’s cheese

Pairing tea and cheese: the example of goat’s cheese Fresh goat’s cheese is one of my favourite cheeses, and I like going to the farm to choose mine. I prefer to accompany it with tea rather than wine. More precisely, a Premium Bao Zhong served at room temperature. To prepare it, first steep the tea for six minutes, then remove the leaves from the pot and leave it to cool for 30 minutes. Serve in small clear liqueur glasses. It will make an interesting change for your guests, and you will love the pairing: the tea does not overwhelm the subtle flavour of the cheese; on the contrary, it accompanies it, as the tea’s vegetal and floral notes make way for the milky, delicate animal qualities of the cheese. They make a fine match.

You like this post?
Comment
3 thoughts on “Pairing tea and cheese: the example of goat’s cheese
Leave a Reply to CLk Cancel reply

Your email address will not be published. Required fields are marked *

Share

Similar articles

Tea and food pairing: Cantal Vieux and Bourgeon de Pu Er

19 December 2014

I’ve already written about cheese, when I celebrated the pairing of a fresh goat’s cheese and a Premium Bao Zhong. Today I’m recommending another combination: a Cantal Vieux and a…

Share on Facebook. Tweet this!

In New York : my tea tasting lesson

22 November 2011

I’ve just returned from New York, where I gave a tea tasting lesson to 35 journalists, bloggers and students from the prestigious French Culinary Institute. Cyrille and Aurélie Bessière, who…

Share on Facebook. Tweet this!

Tea can be sprinkled over food

18 May 2018

There are endless ways to use tea in cooking. For example, why not sprinkle it over food like a spice? Here, the aromatic, toasted, delicately woody and fruity notes of…

Share on Facebook. Tweet this!