Saturday I attended a tea and cheese pairing given by Steven Smith (in the plaid shirt) of Steven SmithTeamaker and Steve from the Cheese Bar (www.CHEESE-BAR.com).
Fascinating because I had never thought about pairing tea and cheese,
but I thoroughly enjoyed it.
We tasted 5 different teas paired with 5 different cheese.
#1 A cold White Petal tea with osmanthus, chamomile, apple, and pear,
paired with a goat gouda, handmade by a company in Paso Robles, California.
#2 Lord Bergomot, which is the #1 selling tea from Steven Smith Teamaker,
paired with English Montgomary Cheddar.
Montgomary, England is where cheddar was born and very different
than the yellow cheddar we are familiar with in the U.S.
#3 Red Nectar (herbal), a fully fermented in the sun rooibos with honeybush and a touch of peach skin,
paired with Gruyere de Saveur, a French creamy cheese.
#4 Big Hibiscus (herbal), hibiscus with Indian sarsaparilla, ginger, pink rose petals, and
elderflowers from Europe, paired with an aged cow's milk gouda from Holland.
#5 Brahmin, a black tea blend of Assam, Ceylon Dimbulla, and a touch of China Keemun (similar to an
English Breakfast, paired with a Spanish cheese (I believe it was Larunga Gores, but may not
be accurate).
Normally I am not an herbal tea lover, so it was a surprise to taste the herbals which I felt in
both cases brought out the creaminess of the cheese they were each paired with.
It was a fun time of sipping and tasting.
Do you ever think about pairing foods or sweets with drinks?
I have heard of pairing wine and have had chocolate paired with tea,
but this was a first for me.
A very pleasant event shared with a friend.
Isn't it fun to do something out of the ordinary?
Fascinating because I had never thought about pairing tea and cheese,
but I thoroughly enjoyed it.
We tasted 5 different teas paired with 5 different cheese.
#1 A cold White Petal tea with osmanthus, chamomile, apple, and pear,
paired with a goat gouda, handmade by a company in Paso Robles, California.
#2 Lord Bergomot, which is the #1 selling tea from Steven Smith Teamaker,
paired with English Montgomary Cheddar.
Montgomary, England is where cheddar was born and very different
than the yellow cheddar we are familiar with in the U.S.
#3 Red Nectar (herbal), a fully fermented in the sun rooibos with honeybush and a touch of peach skin,
paired with Gruyere de Saveur, a French creamy cheese.
#4 Big Hibiscus (herbal), hibiscus with Indian sarsaparilla, ginger, pink rose petals, and
elderflowers from Europe, paired with an aged cow's milk gouda from Holland.
#5 Brahmin, a black tea blend of Assam, Ceylon Dimbulla, and a touch of China Keemun (similar to an
English Breakfast, paired with a Spanish cheese (I believe it was Larunga Gores, but may not
be accurate).
Normally I am not an herbal tea lover, so it was a surprise to taste the herbals which I felt in
both cases brought out the creaminess of the cheese they were each paired with.
It was a fun time of sipping and tasting.
Do you ever think about pairing foods or sweets with drinks?
I have heard of pairing wine and have had chocolate paired with tea,
but this was a first for me.
A very pleasant event shared with a friend.
Isn't it fun to do something out of the ordinary?
