Exploring Teas & Canadian Cheese: A sensational taste experience

Cheese and wine, so divine. Cheese and beer deserves a cheer. Cheese and tea, sip with glee. Wait, tea? Boldly we declare that this marriage could change everything you know about what to serve with Canadian cheese!

Canadian Triple Cream Brie with Quangzou Milk Oolong

Steep time: 2–4 minutes
Measure per 6 oz cup: 1 teaspoon
Water: To 195°F (90°C)

Temperature shifts during harvest cause this milkless oolong tea from China’s Fujian Province to naturally develop a milky, buttery aroma and flavour. (We’re talking theatre-popcorn buttery!) The tea mimics the creamy, rich notes of a Canadian Triple Cream, while gently rounding out the mushroomy flavours of the rind.

Canadian Gouda with Gyokuro

Steep time: 1–3 minutes
Measure per 6 oz cup: 1 teaspoon
Water: To 175°F (80°C)

While excellent green teas are produced in China, Gyokuro is the highest grade of green tea in Japan. Vibrant green from the extra chlorophyll resulting from the practice of shielding the leaves from the sun, this is a bold yet light and refreshing tea with vegetal undertones. A grassy contrast to the sweet, milky Canadian Gouda, which the tea makes even sweeter.

Canadian Edam with Organic Russian Caravan

Steep time: 3–5 minutes
Measure per 6 oz cup: 1 teaspoon
Water: To 195°F (90°C)

The exotic name does not fail on its promise to deliver. This tea combines Ceylon and Assam, classic black teas with Lapsang Souchong, a black tea smoked over pine needles. The result is akin to a peaty single malt Scotch: amber, rich, smoky and malty. Like Scotch, it is divine with Cheddar, but we especially liked it with sweet, mild, milky Canadian Edam.

Canadian Blue cheese with Organic Keemun Panda #1

Steep time: 3–5 minutes
Measure per 6 oz cup: 1 teaspoon
Water: To 195°F (90°C)

Fruity but complex, barely smoky with an aroma reminiscent of a fine Burgundy, Keemun is the king of the tea world and a revelation with all cheeses. A Chinese red tea, Keemun is mellow with a lingering sweet finish, neither floral nor vegetal, but simply rich and complementary. One of the few teas to stand up to the saltiness of Canadian Blue cheese, this pairing will surprise and enchant.

Canadian Aged Cheddar with Black Currant

Steep time: 3–5 minutes
Measure per 6 oz cup: 1 teaspoon
Water: To 195°F (90°C)

Blended with Chinese black tea, Ceylon and blackcurrants, this tea is fruit-forward on the nose, yet the blackcurrant is virtually imperceptible. The fruity sweet-and-sour profile that is suggested in the tea can be found instead in the Canadian Aged Cheddar. As the complex tea warms the cheese, the fireworks begin, and a blast of flavours leaves a lingering pleasure.

Canadian Fior di Latte with Doke Silver Needle

Steep time: 3–5 minutes
Measure per 6 oz cup: 1 teaspoon
Water: To 175°F (80°C)

Silver Needle is said to be the best of the white tea family. The young downy buds are picked before they bloom. The leaves are simply dried, never fired or oxidized, resulting in a light, subtle, easy-to-drink tea. It complements most foods, particularly mild and delicate cheeses. Pair with an unripened cheese like Canadian Fior di Latte to bring out its sweet lactic qualities.

share this article

Comments

blog comments powered by Disqus

Share your love of Canadian cheese by creating a board on Pinterest and you could win $100 worth of Canadian cheese made from 100% Canadian Milk.

Pin It and You Could Win!Get Started

Make Canadian Gouda your baking buddy – it melts perfectly, browns beautifully and offers delicious warmth to everything you bake!

Canadian Gouda: Bake More Pleasure Into LifeSee our Gouda recipes

Find out how Cheese Heroes Rafael Chavez, Adam Blanchard and the Borgo family produce Canadian cheeses that reflect their passion and commitment.

Meet our Spring 2014 Cheese HeroesMeet our Cheese Heroes

Loading...
open/close

You successfully added [recipe_name] to your Recipe Book.

 

You successfully added [menu_name] to your Favourite Menus.