By Pamela Nandi | Dec 12, 2019

Due to its incredible diversity, a cup of tea and your favourite cheese always fits your personality and sets the mood for every occasion.

Immerse yourself in the wonder of the very versatile notes of tea and team up with robust cheese in order to really enhance the tasting experience and exploring the flavours and unlock them.

Though the combo may sound unusual at first sight, think of an afternoon snack while nibbling a cheese toast or a cream cheese sandwich over a bold cup of tea which is most satisfying.

Just like the wine, treat black teas like dark reds and green teas like lighter whites. Teas have varying degrees of tannin and astringency notes and the flavours and aromas of a fine tea depend on the climate factors. In a similar fashion, cheese also carries those shades of flavour as the animal is affected by the same factors. This is where the secret lies and brings in the compatibility.

A first of its kind in the city, an elaborate Cheese & Chai pairing session arranged by Karma Kettle in collaboration with Meraki Artisan Cheese & Rustic Bakes, owned by Arpita Nag who has curated plenty of tantalising combinations to embark this excursion by pulling the exquisite earthy, sweet, fruity notes from the warmth of the striking golden cup of brew by teaming with her homemade fresh cheese and vice versa to awaken complex flavours.

The guided tour of the 6 curated fine tea and cheese pairings to play on the senses, make this a special culinary experience.

PAIRING1 – BUFFALO MOZZARELLA/BOCCONCINI WITH NOLEN GUR CHAI

The sweet winter flavour of Bengal and addiction of every Bong – nolen gur (palm jaggery) offers a delicious heavenly combination with black tea that leaves a lingering note on the palate.

Paired with delicate, fresh, creamier, softer, semi-elastic textured Buffalo Mozzarella (Mozzarella di Bufala) – the most versatile cheeses on earth yield a pungent salty taste with a good depth of flavour.

The smoky, sweet notes of the tea play well with the salt and creaminess in the cheese.

PAIRING2 – PICKLED FETA WITH DARJEELING FIRST FLUSH

Pride of Darjeeling. The first leaf of the spring season from the foothills of Darjeeling finely plucked – two whole leaves and a bud, having the sharp green smell with a floral note and mildly astringent taste.

Paired with Pickled Feta marinated with olive oil, garlic, chiles and herb that turns feta cheese into an extraordinary recipe leaving a tanginess with abundant fresh flavour.

The salty tinge of the feta elevates the tea’s savoury flavours and the soft creaminess offers a perfect balance to that astringency note of the tea.

PAIRING3 – JACK (COATED) WITH SEVILLE

Seville Tea, refreshingly orangey, oolong tea with the citrusy and earthy flavour.

Paired with semi-hard pale yellow colour textured Jack (Coated) cheese that offers a little bit of spiciness from the red pepper flakes and a rich, sharp, slightly nutty taste leaving a smokiness in the palate.

The earthy flavours of the tea add a hint of zest to soft, fresh cheese.

PAIRING4 – HALLOUMI WITH MARRAKECH

Marrakech intensely minty and refreshing Moroccan taste made with aromatic green tea sweetened to perfection. The surprising sensations of chilly mint and hot tea create a natural, revitalising drink.

Paired with the fabulous grilling cheese from Cyprus – Halloumi, semi-hard, firm, a bit rubbery, brined (salty water) cheese made from a mixture of goat’s and sheep’s milk has a high melting point, hence can be fried or grilled. Tastes great when grilled, barbecued or fried. It has a meaty texture similar to mozzarella. Once grilled, the cheese picks up beautiful grill marks and the saltiness fades into an intensely savoury bite, with a slightly creamy texture and a touch of smokiness.

Green tea being less-oxidized contains fewer tannins and with its earthy flavour pairs well with semi-hard goat cheese and both tea and cheese are Mediterranean origin.

PAIRING5 – PASSIONATELY WITH GOUDA

Passionately, a special blend of passionfruit and black tea accented with lavender that offers a fruity delight with a floral note in every sip of this delicious fruit mélange like a jam leaving a slight tartness to it.

Paired with the remarkable mild, yellow Gouda cheese, originating from the Netherlands coming with a dense texture and the sharpness at the edge of the palate.

Like the bold red wines, black teas have the most tannins and the tea helps to draw out the creamy and smokiness in the Gouda and also enhances its floral notes.

PAIRING6 – CANTON WITH ROSE CHEDDAR (INFUSED)

Lapsang souchong (smoked tea), a distinctive black tea has its origin from the mountainous Wuyi region in the province of Fujian in China. the leaves are traditionally smoke-dried over pinewood fires, imparting a mellow sweet flavour of smoky pine with a crisp taste at its edges.

Paired with semi-soft, rich, creamy Rose Cheddar cheese washed in English rose water, it’s creamy and sticky and pungent too. The bright flavours of rosé enhance the buttery, salty taste of the cheese.

The flavour of the pine smoke complements with the firm salty cheese. A great combination of depth of flavours.

Thank you so much, Luna Chatterjee, Sreetama Kundu for the warm invitation.

Thank a lot, Arpita Nag for your wonderful execution.

Cheers !!!