Tasting: Cultured Cup Tea & Scardello Artisan Cheese

[Richard Kilgore]

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

and

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

and

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