Cheese tea! Is this a pairing too far?
There’s a press release in my inbox this morning announcing the release of a herbal tea called Cheese Cracker that’s designed to go with cheese. It’s been produced by a company called Sympathy Teas which is known for its wacky tea concepts (they also have a late night tea called Beddybyes and one called Grumpy to improve your mood!)
Cheese Cracker is apparently based on the strong South African herbal tea Rooibos, with honeybush (a lighter, sweeter relation of Rooibos), peppermint, hibiscus and lavender “adding the freshness and bite to cut through the strong flavours and fats in cheese”.
I can imagine it going with some Cheddar and crackers and possibly with a mild Brie but suspect it would struggle, as most beverages do, with pungent washed rind cheeses like Stinking Bishop or sharp blues such as Roquefort. for which Lapsang Souchong or Puerh are probably the only suitable pairings.
Interesting idea, though. Would you drink tea or other hot infusions with cheese? And if so which kind?
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