Think cheese platters demand wine? Think again. Rachel Safko, a renowned U.S. beverage and food specialist, argues in Forbes that cheese shines brightest with tea. She calls tea "the chameleon of drinks," mirroring wine's variable tannins and natural astringency—perfectly balanced by cheese's richness.
Tea's gentle warmth unlocks cheese's hidden flavors. Safko recommends first-harvest Darjeeling with brie; green tea with fresh goat or triple crème cheese; or Japanese Sencha with classic goat cheese. Endless combos await—experiment to elevate your aperitifs!
