A little visit from the land of funk (and aged on aged). Assertive spices and flavors often make their way into wintry holiday cuisine, so I like to finish meals with a pairing that can stand up to it all. Blue cheese + Puerh Tea (Aged Shu Cake) + Clementines. 

This puerh cake (2009 vintage from Rishi) is mellow, smooth, soothing and earthy with a rich mouthfeel. The funky aroma and deep complexity of the tea stand up to the aged semi-soft blue cheese from Birchrun Hills that is mild, sweet and peppery. The warmth of the tea intensifies the creaminess of the cheese. Both the puerh and blue cheese are anchored in a savory spot, so a bright note of clementine adds a touch of welcomed sweetness. 

Read and watch (eek, yes a video) more about my thoughts on tea and cheese here. And then dive a bit deeper into my strategy of pairing tea and cheese (and chocolate) here. What are your favorite pairings? Share in a comment below.