Yes, you read that right. Not wine or beer and cheese pairings, but delicious warm tea! In the Netherlands, ‘tea & cheese pairings’ are not that well known (yet), but in Switzerland, tea is a classic accompaniment to cheese fondue. It’s a delicious combination, and on top of that, it’s a great aid to your digestive system. That’s what we call a win-win situation! But how can it be that cheese and tea combine so well?
Aside from both being delicious, the tannins are a big contributing factor. Tannins are molecules in the tea that provide a pleasant, bitter flavor. These molecules bind themselves to the fat and proteins in the cheese. This makes eating cheese a lot lighter as an experience. If you alternate between a piece of cheese and a sip of tea, then the tea also ensures that you can experience the cheese’s full flavor profile with each new bite. It’ll be like it’s the first bite of cheese of the evening all over again. Isn’t that yummy?!
'Cheese & tea pairings': this is how
But how does combining tea and cheese really work? Don’t worry: it’s quite simple. Serve different types of cheese at room temperature, and make sure the corresponding tea is nice and warm. Alternate each bite with a sip of tea, and voila! The tea & cheese pairing is complete.
Of course, you do need to know which tea fits with which cheese. We’ve put together a few delicious combinations for you, so that you can try it yourself. Enjoy!
1. Chavroux
- Combine with: Ambootia (Darjeeling, black tea)
- Tea preparations: 2 grams/0.07 oz per cup, infuse for 4 minutes at 95°C/203°F
- Suitable BOSKA cheese knife: Spreading Knife, for example, the Spreading Knife Set Copenhagen
2. Comté
- Combine with: Dragonwell Xi Hu Lung Ching (green tea)
- Tea preparations: 2 grams/0.07 oz per cup, infuse for 5 minutes at 80°C/176°F
- Suitable BOSKA cheese knife: Semi Hard Cheese Knife or Dutch Cheese Knife, for example, the Dutch Cheese Knife Monaco+
3. Saint Agur
- Combine with: Jasmine organic (green tea)
- Tea preparations: 2 grams/0.07 oz per cup, infuse for 4 minutes at 85°C/185°F
- Suitable BOSKA cheese knife: Semi Soft Cheese Knife, for example, the Semi Soft Cheese Knife Monaco+
4. Brie
- Combine with: Ceylon Melange (black tea)
- Tea preparations: 2 grams/0.07 oz per cup, infuse for 2 minutes at 95°C/203°F
- Suitable BOSKA cheese knife: Soft Cheese Knife, for example, the Soft Cheese Knife Monaco+
5. Aged Gouda
- Combine with: Puerh (black tea)
- Tea preparations: 2 grams/0.07 oz per cup, infuse for 4 minutes at 85°C/185°F
- Suitable BOSKA cheese knife: Hard Cheese Knife, for example, the Hard Cheese Knife Copenhagen