Here is an excerpt from a recent piece I shared on Fresh Cup Magazine's tea blog that pays homage to my favorite snack, tea and cheese.
"Consider the pairing of tea and cheese to be a deconstructed latte (if you fancy adding milk to your tea). A splash of milk may have been lovingly stirred into your morning robust black tea blend or your masala chai could have been simmered in milk on the stove. We seek out lattes for their richness and comforting sensations. But rather than steep tea into the milk, we have a chance to play with dairy delights that have been nurtured, aged, pushed, and shaped to achieve complex flavors that simple milk can’t bring to the table."
Jump over to Fresh Cup to read the entire piece with my thoughts on how to pair tea and cheese and a recommendation for letting a gruèyre seek friendship with a red hood oolong (also known as red robe or da hong pao).