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Why cheese and tea the best of friends are

Imagine: you are organizing a tasting platter, but your company lust no beer, and wine is not their thing. Opt for tea. A match made in heaven, so tea-expert Fabienne Effertz.

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Beer – preferably the Belgian company, and also wine, obviously. But tea and cheese? It is perhaps not what the average living room to ‘un mariage harmonieux” suggests. And yet. Nothing is less true, if we have a tea expert Fabienne Effertz may believe. “They are two completely different flavors together wonderfully complete, and a new gourmet taste sensation to do experience’, says she. Effertz has its reasons, and wants us to convince with a tasting.

So We took ourselves to the test, and got some surprising combinations with Swiss cheeses presented and noted that the pairing is far from a bad idea, on the contrary. Here are some flavour combinations that you will definitely have a chance to give if you’re still skeptical:

Cheese: Emmentaler AOP des Grottes

Taste: Light bitter touch

Tea: Sencha Okimudori (green tea) – Japan

Garnish: Vijgenjam, apricots and dates

Cheese: Tête de Moine AOP

Taste: the taste is More pronounced

Tea: One Ding Gan Lu (green tea) – China

Garnish: Apple, pear, abrikozencompote

Cheese: Le Gruyère d’alpage AOP

Taste: the taste is More pronounced

Tea: Hu Long-Jin (green tea) – China

In the breadbasket: Croutons with Gruyere

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