Toasted green tea…
… from Japan, known as Hojicha from Kagoshima on the island of Kyushu.
Heat the water to 90°C, 10g in 500ml water, and leave to infuse for 4 minutes.
Serve lukewarm to gently accentuate the softness of the cheese.
The cheese …
… An industrial, double cream soft cheese with a bloomy rind from Illoud in Haute-Marne.
Tomato confit and Greek olives with a sprinkle of basil to be served as a side dish or on a mini skewer.
Textures and flavours
The mild milky texture of the cheese with its velvety rind and creamy centre combines with the roasted chicory and cereal notes of the tea. The pairing is enhanced by the aromatic power of the tomato confit and a small amount of olives to nibble on at the same time.