You’ve heard of cheese and wine pairings, but what about cheese and tea? You’ll be surprised by the variety of flavour and texture combinations, and the wonderful ways the hot liquid combines with the cheese for a velvety finish.
We will cover the basics of how to pair tea in both complementary and contrasting styles with some of the world’s best cheeses.
There will be six pairings to taste and discuss, ranging from a soft buffalo mozzarella to a knock your socks off blue cheese. By the end, you’ll know why certain teas match certain cheeses, and how to create a top notch tea and cheese flight for your next dinner party.
Corinne Smith is one of the owners of The Rabbit Hole Organic Tea Bar. She started hand crafting teas a couple of years ago and has trained with master blenders as well as completing extensive research in the field of tea. She is also a founding member and the NSW Convenor of the Australasian Specialty Tea Association.
Questions about the class? Please email firstname.lastname@example.org.
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