Last week I attended a tea and cheese tasting at The Cultured Cup in conjunction with Scardello Artisan Cheese. Adam Sachs from TCC provided commentary on the teas and Rich Rogers from Scardello's provided tips on cheese tasting in general, as well as walking us through the pairings with Adam.
All the pairings were interesting and the ability of a tea to enhance a cheese or vice versa was striking. Here are the pairings for that evening. I understand that they will be doing this again, so contact one or the other if you're interested.
Mozzarella di Bufala, Italy & Pai Mu Tan (White Peony), China
Zimarano (semi-hard, sheep), Spain & Sencha (Green), Japan - Shizouka Preficture
Hill Country (washed rind, mixed), Texas
Brazos Valley Feta (fresh cheese, cow), Texas & Dragonwell (Longjing - Green)), China
Le Moulis (semi-soft, cow), France & Tie Guan Yin (Iron Goddess of Mercy - Oolong), China - Fujian
Brie de Nangis (soft, riped cow), France & Green Dragon (Olong), Taiwan
Monte Enebro-Rafael Baez (surface riped goat), Spain & Jungpana Estate Darjeeling, 1st Flush, India
Brenham Blue (blue, goat), Texas
Barely Buzzed (semi-soft, cow), Utah & Assam Jamirah, 2nd Flush, India
Rogie River Blue (blue, cow), Oregon & Pu-erh Imperial (aged 18 years), China - Yunnan Province
Tasting: Cultured Cup Tea & Scardello Artisan Cheese
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