Tea & Cheese Pairings at Di Bruno Brothers (VIDEO)

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Afternoon tea and happy hour have found common ground by swapping wine for tea, and delicate sandwiches for wedges of cheese. Consider tea and cheese pairings a deconstructed tea latte. Creamy notes mingle with the steeped sips to create an indulgent sensation that’s quite comforting. Hoping to uncover perfect pairings, Rocco Rainone (certified cheese professional at Di Bruno Brothers) invited me into the historic Italian Market shop to share fall steeps that captured the stone-fruit, cinnamon, toasted, roasted, earthy, forest sensations, aromas and flavors of fall. We nibbled our way through wedges of cheese until we found the ultimate creamy companions that stood up to and always enhanced the brewed tea, quieting tannins, highlighting sweetness or seeking out notes deep within the tea that were once hidden. Take a peek at the video to learn more about our edible adventures.

Tea & Cheese Pairings

  • Japanese Genmaicha Green Tea & Ewephoria sheep’s milk gouda from Holland
  • Chinese Pu-erh Tea & Reading Raclette cow’s milk cheese from Vermont
  • Chinese Rou Gui Wuyi Oolong Tea & Tome D’Aydius goat’s milk from France

All three cheeses are available at Di Bruno Brothers locations in Philadelphia.

http://www.dibruno.com/

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About Author

Alexis Siemons is a tea consultant and writer living in Philadelphia. She is certified in the Foundations of Tea (Level 1 & 2) by the Specialty Tea Institute, a division of the Tea Association of the USA. As a tea enthusiast, she writes about her steeped adventures on her website and blog, teaspoons & petals, teaches a series of culinary tea classes, and develops tea-infused recipes for restaurants. She also consults with tea companies, developing tea programs and creative marketing strategies. Her recipes and stories have been published in Anthology Magazine, Grid Magazine, Philadelphia Magazine, Kinfolk Magazine, Remedy Quarterly, Women's Health Magazine and Design*Sponge.

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