A briny blue cheese with a smoky black tea? A fresh chevre with a fruity hibiscus blend? Turn over a new leaf and try pairing your favorite cheese with a cup of tea.
Here are six sensational pairings, selected by Elephants cheese buyer Chris Remy and master tea maker Steven Smith of Smith Teamaker.
Mt. Townsend Cirrus – Cow Milk from Port Townsend, Washington
No. 72 White Petal – White tea blend from Fujian,China
Briar Rose Freya’s Wheel – Goat milk from Dundee, Oregon
No. 8 Mao Feng Shui – Green tea from Zhejiang, China
Portland Creamery Oregon Chevre – Goat milk from Portland, Oregon
No.67 Meadow – Herbal infusion from Fayoum, Egypt
Beecher’s Flagship Reserve – Cow milk from Seattle, Washington
No.24 Big Hibiscus – Herbal infusion from Fayoum, Egypt
Tumalo Farms Classico– Goat milk from Bend, Oregon
No.47 Bungalow – Black tea from Darjeeling, India
Cascadia Creamery Glacier Blue – Cow milk from Trout Lake, WA
No. 21 Keemun Hao Ya B – Black tea from Anhui, China