{"id":49101,"date":"2025-04-03T12:02:34","date_gmt":"2025-04-03T16:02:34","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=49101"},"modified":"2025-09-08T21:34:36","modified_gmt":"2025-09-09T01:34:36","slug":"tea-cheese","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/cheese-pairings\/drinks-with-cheese\/tea-cheese\/","title":{"rendered":"The Best Warming Pairing: Tea and Cheese"},"content":{"rendered":"
\"\"<\/a>

Photo: butenkow\/Adobe Stock<\/p><\/div>\n

If someone served you a pot of tea alongside a block of cheddar, you might raise your eyebrows. But before you write off the duo as peculiar, consider: Tea, like wine, can balance a bite of cheese through its tannins, temperature, and even terroir. (And both beverages keep our cheeks rosy while an early-spring nip still lingers in the air.)<\/p>\n

\u201cMost teas, especially black teas, have a lot of tannins\u2014the same as red wines,\u201d says Brian Wasik, owner and cheesemonger at Wasik\u2019s Cheese Shop, operating since 1979 in Wellesley, Massachusetts. \u201cTannins come from leaves, seeds, buds, and tree bark. This astringency often plays a perfect foil to rich, creamy cheese\u2014the same as acid appreciates fat when pairing beverages with cheese.\u201d<\/p>\n

While you could, theoretically, enjoy an iced tea with cheese, it doesn\u2019t quite bring out the subtlety of a wedge\u2019s flavors like hot tea does\u2014the same goes for cheese served below room temperature.<\/p>\n

\u201cWhat I think of as tea is served hot,\u201d says Wasik. \u201cWhile it is always appropriate to serve cheese at room temp, I found tea complements cheese most when the cheese is served at a very warm room temperature. Cold cheese and hot tea does not seem to work so much.\u201d If you are drinking hot tea, the extra warmth in your mouth helps draw out a cheese\u2019s taste more prominently.<\/p>\n

Additionally, if you\u2019re sipping a single-origin variety, you can play with the terroir of tea when pairing it with cheese. For example, an India-grown Darjeeling black tea\u2019s distinct muscatel finish tastes of honey, dried fruit, and tobacco (among other complexities), and might go well with a salty parm to offset its sweetness. Likewise, a Ceylon black tea from Sri Lanka is known to be very citrus-forward, so a tangy ch\u00e8vre would likely work in harmony.<\/p>\n

Regardless of what\u2019s brewing in your teapot next, set the scones aside. Instead, procure a wedge from Wasik\u2019s thoughtful list of tea and cheese pairings\u2014curated with the help of his 17-year-old son, the third generation to work in his family\u2019s shop. Some of these pairings might surprise, but all will delight.<\/p>\n

Peppermint Tea + Greek Manouri<\/strong><\/h4>\n

Wasik took a loose \u201cwhat grows together goes together\u201d approach for this pairing, gleaning inspiration from regional flavors.<\/p>\n

\u201cMint is used in a lot of Greek cooking and pairs naturally with the freshness of Manouri cheese,\u201d he says. \u201cI prefer Traditional Medicinals Peppermint Delight Probiotic tea. I drink it almost every morning. Manouri, a traditional Greek cheese made from the whey of sheep\u2019s milk feta, has many producers. It is a simple cheese and very clean and refreshing on the palate.\u201d<\/p>\n

Hu-Kwa Tea + Rocca Parmigiano Reggiano<\/strong><\/h4>\n

\u201cHu-Kwa Tea from Mark T. Wendell Tea Company is perhaps my favorite,\u201d says Wasik. \u201cIt is a Lapsang souchong, which means the black tea leaves are smoked, and it tastes and smells something like drinking a campfire.\u201d<\/p>\n

The monger notes his \u201cafternoon pick-me-up\u201d is a hardy tea that needs a hardy cheese to match. Enter: super-aged Parmigiano Reggiano.<\/p>\n

\u201cI like Rocca Parmigiano Reggiano aged from three to three-and-a-half years. We have carried Rocca that\u2019s aged for over 30 years.\u201d<\/p>\n

Hibiscus Tea + Caseificio dell’Alta Langa La Tur<\/strong><\/h4>\n

\u201cWhile I love the bright, fruity notes of hibiscus tea with tart goat cheese, I really love it with the rich, creamy texture and buttery, tangy notes of La Tur,\u201d says Wasik.<\/p>\n

\u201cLa Tur is a mixed-milk cheese of goat\u2019s, sheep\u2019s, and cow\u2019s milk. Spread it on a fruit, nut, or seed cracker, such as Olina\u2019s Bakehouse Cranberry and Pumpkin Seeded Crisps. The match is unbeatable.\u201d<\/p>\n

Chai Tea + Colston Bassett Stilton<\/strong><\/h4>\n

According to Wasik, this last pairing felt a little contradictory at first but proved to be a match made in cozy, creamy cheese heaven:<\/p>\n

\u201cThis sounds counterintuitive because we usually add milk to chai, and I wouldn\u2019t think that would work with a rich, creamy cheese,\u201d he says. \u201cHowever, the sweet, warm spice of chai tea really matches well with the salty overtones of this classic English blue.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

If someone served you a pot of tea alongside a block of cheddar, you might raise your eyebrows. But before you write off the duo as peculiar, consider: Tea, like wine, can balance a bite of cheese through its tannins, temperature, and even terroir. (And both beverages keep our cheeks rosy while an early-spring nip […]<\/p>\n","protected":false},"author":121,"featured_media":49102,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[2777],"tags":[],"coauthors":[34533],"class_list":["post-49101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drinks-with-cheese"],"acf":[],"yoast_head":"\nThe Best Warming Pairing: Tea and Cheese | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"If someone served you a pot of tea alongside a block of cheddar, you might raise your eyebrows. But before you write off the duo as peculiar, consider: If someone served you a pot of tea alongside a block of cheddar, you might raise your eyebrows. 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