Is India ready to pair artisanal cheese with craft chocolate?

We love cheese just as much as we adore chocolate but having it together as a paired delicacy was a first for this writer At the artisanal cheese and craft chocolate workshop conducted by Patricia Cosma a beantobar chocolate connoisseur and cofounder of the festival and Namrata Sundaresan founder of Kaumlse cheese an artisan cheese brand from Chennai we tried several unusual combinations The fierce bitterness of dark chocolate cut by the sharp saltiness of the cheese is intriguingCosma agreesmdashthe chocolate and cheese pairing is not as common as pairing chocolate with alcohol beer wine and even whiskey or wine with cheese She has been doing these pairings for the last four years ldquomore like playing with the ingredients and seeing what comes out of itrdquo she tells middayPicsAtul KambleSundaresan thinks that Indians have not been exposed to chocolate and cheese pairings because ldquodark chocolate and craft cheese is a relatively new development in the industry The artisanal cheese and chocolate industry caters to a niche audience that is welltravelled and comprehends the lexicon of cheese and chocolate and has always shopped abroad It was only during the pandemic that people started looking at more homegrown brands to source their artisanal cheese and chocolate needsrdquo she addsSpeaking about the sweet and salty blend Cosma says ldquoThey create the perfect balance for a tasting experience that satisfies both sweet and savoury cravings at the same time This balance of flavours that comes from a pairing can be more gratifying to the palate than savouring the ingredients individually Like salt even a tinge of it can accentuate the sweetness and brighten up flavours of chocolaterdquoNamrata Sundaresan and Patricia CosmaSundaresan explains ldquoCacao and milk both start as distinct products go through fermentation and then turn out to be completely different Itrsquos the fermentation that adds flavour and aroma to the nose and the palate making it an experience to savour The fats and protein in the cheese coat the palate in a way that helps discern more of the wine or chocolate that it is paired withrdquoShe believes the basics of pairing involve bringing together flavours that are not conflicting but complement each other Like 50 per cent milk chocolate with lavender cheese where the lavender lingers on the palate for a long time and becomes prominent Another favourite is the cardamom rose and pistachio chocolate with sheep milk cheese Dark chocolate and blue cheese are a good combination and 50 per cent milk chocolate with fruits would go great with mild creamy goat cheeseCosma on the other hand thinks combining a darker percentage of chocolate with a fresher or milder cheese is a better idea ldquoA bar of 70 per cent or higher cocoa which has intense dark flavour canrsquot be paired with cheese with very intense flavours because the two would overpower each otherrdquo she explainsWhatrsquos a good time to have this pairing we ask Cosma says ldquoI prefer to have it first thing in the morning because the palate is clean and has not been affected by spicy or hot flavours that could influence the tasting experience but if you are having it after a meal itrsquos a good substitute for dessert after a light dinner because this is very filling and intense An ideal pairing portion should be less than 5 gm of chocolate so that it can melt and blend with the cheeserdquoAdding flavours to the cheese or chocolate increases the complexity of the pairing as well Sundaresan feels unlike abroad where most chocolates are either plain bars or nuts and sea salt Indians donrsquot shy away from ldquocrazy infusions such as chocolate with paan cardamom rose pistachio lemon moringa and pepper among others We are open to bold flavours As a cheese maker that makes it more interesting if I have to pair cheese with lavender rose cumin or thyme Challenging but a good job of pairing makes it interestingrdquoPatricia Cosmarsquos perfect pair thinspUse good quality craft chocolate and artisanal cheese for pairings Only speciality products have a complex flavour profile that can create a wholesome tasting experience thinspUse your taste buds to create balanced pairings Taste the chocolate and cheese separately before deciding on your pairings Cleanse your palate preferably with water after each tasting