Culture Magazine

DRINKS WITH CHEESE 202 3 culturecheesemag.com 39 S H R O P S H I R E B L U E T E A T H E C R I T E R I A U S E D F O R cheese-tea pairings is virtually identical to those followed for serving cheese with wine—but without the need to balance acid levels or observe the "pair by region" guidelines (because the major tea-growing regions are not cheese-producing regions). As with wine, some teas are more versatile than others and are good to keep around for impromptu pairings. It can be argued that Lapsang Souchong works with almost any cheese. Soft or mild creamy cheeses partner beautifully with green teas like Japanese Sencha or Chinese Dragon Well (Long Jing), while for more intensely salty cheeses, like Stilton or Gorgonzola, the best tea is Earl Grey or another flavored, sweet and fruity tea. For the category of nutty cheeses—well- aged gruyère, Comté, gouda, Edam, or cheddar— the best teas to pair are those that have a similarly nutty, full flavor and significant tannin levels such as Keemun, Ceylon, or Darjeeling Autumnal. C Y N T H I A G O L D, S pri ng 2 0 0 9 O T H E R EXPLORATEUR TRIPLE CREME + Darjeeling LE GRUYÈRE AOP + Keemun SHROPSHIRE BLUE + Tea-Infused White Port (see recipe) Infused White Port with Black Tea, Ginger, and Lychee When Boston Park Plaza Hotel served afternoon tea, this tea-infused port was on the cocktail menu. If you take the time to strain the port very well, it will have an excellent shelf life. If no f ruit or tea residue remains, it will keep for at least three weeks. Otherwise, it will begin to spoil within several days. Makes about 5 cups 1 liter white port (try Dow's Fine White Port) ¼ cup lychee f ruit, roughly chopped 4 quarter-sized slices f resh ginger ½ cup dry Congou black tea 2 tablespoons candied ginger, roughly chopped, for garnish ▶ Place port in a nonreactive container with lychee and f resh ginger. Steep at room temperature for about 20 minutes. Add tea. Continue steeping for another 20 minutes or until it reaches the desired concentration. ▶ Strain well, using multiple layers of cheesecloth or coffee filters until clear. Store at room temperature. Garnish each serving with a small chunk of candied ginger. PHOTO: Matt Oliver

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