All About Tea
Several teas go very well with cheeses:
Asiago Pressata with a vegetal Green, Kukicha or Sencha (Asiago is a very mild cheese and goes well with a green tea that has a low amount of tannins).
Irish Whiskey Cheddar with Lapsang Souchong (the smokiness of Lapsang Souchong really holds up to the bitterness of the cheese)
Goat cheese with Assam (try with a dribble of honey on the cheese-it makes for a great flurry of flavors- the maltiness of the tea goes well with the tart of the cheese and the aftertaste of the honey).
Brie and Darjeeling (I learned to eat the 'flurry' which is the waxy rind on the brie- it helps bring out the flavor).
Manchego with Sencha (the tea helps mellow out the sharpness of this hard cheese)
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