More “Cheesy” Tea Time Pairings, Part II

More tea and cheese pairings for a “cheesy” tea time (continued from Part I). This time, we’re pairing up Darjeeling teas and black teas with an array of cheeses. (Again, this is a consolidation of the wealth of pairing suggestions available online.)

Farmhouse Cheese Platter (Blue cheese, Goat cheese, Cow cheese)
Farmhouse Cheese Platter (Blue cheese, Goat cheese, Cow cheese)

Darjeeling Teas

Darjeeling Tea
Darjeeling Tea
  • A First Flush Darjeeling with Délice de Bourgogne — The gentle, fragrant tea bridges the fatty, somewhat savoury finish of this triple cream cheese (butterfat content is 75% minimum), leaving a subtle, delicate balance of soft flavor on the palate.
  • Namring First Flush Darjeeling with Brie, Camembert, and Mountain Harvest Goat Cheese  — The tea’s bright and astringent notes balance the richness and fat content of these mild and buttery flavored soft cheeses. For the brie, try including the ‘flurry’ (the waxy rind); it helps bring out the cheese’s flavor.
  • Castleton Estate First Flush Darjeeling with Explorateur — The citrus undertones of this tea are particularly beneficial, with an astringency that helps to cleanse the tongue and prevent the richness of this triple-cream cheese from dulling the palate.
  • Darjeeling with Le Riopelle de L’Isle, Fromagerie de l’Île-aux-Grues — The tea has tannic, floral, and aromatic qualities that pair well with the complex flavors of the cheese.
  • Darjeeling with Lost Lake — Floral notes of the tea blend with those of the goat cheese (with a briny yeasty rind from Fifth Town Artisan Dairy, Ontario, Canada).
  • Darjeeling with Le Silo, Les Dépendances du Manoir — The tea heightens the sweetness of the cheese (a 10-year-old raw cow milk cheddar).
  • Darjeeling with Cream Cheese — The muscatel character of the tea is tempered by the rather bland and slightly tangy flavor of the cream cheese.

Black Teas

Lapsang Souchong
Lapsang Souchong
  • Keemun Hao Ya with Alex Farm Premium Smooth Cheddar (6-year aged) — The tea is earthy and full-bodied with a fruity, Burgundy-like character. It rounds out the cheddar’s sweet, sharp tang. The tea’s melting warmth is particularly enjoyable with this smooth, dense cheese.
  • Keemun Hao Ya A with McCadam New York Extra-Sharp Cheddar — This tea’s earthy richness and hints of cocoa and spice play off the sharp, rich, nutty tang of well-aged cheddar. Very satisfying, particularly in the finish.
  • Lapsang Souchong with Irish Whiskey Cheddar — The smokiness of this tea really holds up to the bitterness of the cheese.
  • Lapsang Souchong with Valdeon Spanish blue — This tea paired with the pungent Valdeon, a powerful blue, assures that neither gets drowned out by the other.
  • Lapsang Souchong with Stilton — The powerful flavors of this very special blue cheese create an amazing counterpoint to the smokiness of the tea.
  • Lapsang Souchong with Fontina — The cheese has a caramel-like sweetness and stood up nicely to the smokiness of the tea.
  • Lapsang Souchong with Wasik’s Equinox Goat Cheese and Gorgonzola — Strong, musky flavored cheeses like these go very well with the smoky Lapsang Souchong.
  • Russian Caravan with Oka, Agropur Signature —The tea complements the cheese on every level.
  • Assam with Brindisi Fontina — The Brindisi Fontina softens the tannins in the tea.
  • Assam with Wasik’s Equinox Goat Cheese and Gorgonzola — These strong, musky flavored cheeses are a perfect complement to the malty Assam. Try the goat cheese with a dribble of honey to create a great flurry of flavors: malty tea, tart cheese, and sweet honey aftertaste.
  • Classic Earl Grey with French Roquefort — This robust and powerful salty blue cheese is rounded off nicely by the comparatively sweet, citrusy Earl Grey.
  • Golden Yunnan with Chèvre — Some cocoa nibs and honey added to the cheese bring out the sweet caramel notes of the rich black tea.
  • Golden Yunnan with Marieke gouda — A bit of fresh cracked pepper on the cheese brings out really nice spicy and malty notes in the Golden Yunnan.
  • Pu-erh with Gruyère — A salty, earthy cheese that pairs well with the very earthy tea.

Part III covers some general guidelines for tea and cheese pairings.

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One thought on “More “Cheesy” Tea Time Pairings, Part II

  1. Pingback: More “Cheesy” Tea Time Pairings, Part III « Tea Blog

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