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.
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