Curds & Kettle: When Cheese Meets Tea

Dear Tea Lovers,

What happens when you bring together cheese lovers and tea enthusiasts in one room? You get Curds & Kettle, our playful exploration of pairing cheeses with teas.

In August, my friend Raph and I put our heads (and kettles) together to curate a three-course tasting menu for Curds & Kettle - Vol. 1, which featured three cheeses and four Japanese teas. It was equal parts fun experiment and thoughtful pairing exercise, and judging by the surprised smiles and curious conversations at the table, it turned into something pretty special.

Guests were fascinated by how each sip and bite could shift the experience. A salty, funky blue cheese suddenly felt softer and more balanced when paired with Tamaryokucha. An aged Comté revealed nutty, mushroom-like notes when enjoyed with an uncommon Japanese oolong. And the highlight of the evening, a beer-washed Chimay that elevated the honey aftertaste from a roasted Japanese black tea. Watching these interactions unfold and seeing the delight on people’s faces filled my heart. 🤍

When I think back on these sessions, what lingers isn’t just the flavours, but the expressions of surprise and delight. I was over the moon watching our guests discover Japanese teas beyond the popular matcha. For the past year, I’ve been gently nudging people to try oolongs and black teas from Japan, but I was often met with hesitation, as many of them naturally lean toward Chinese teas in these categories. And understandably so, given the incredible range of Chinese oolongs and black teas.

But during these tastings, I sensed a shift. Perhaps it was the all-Japanese tea lineup, or maybe it was the magic of pairing with cheese, but people opened up. They weren’t comparing. They were simply enjoying. And when I heard comments about how beautiful and unique the Japanese oolong and wakoucha were, I felt like one of my goals, to introduce people to the beauty of Japanese tea, had been realized, even just a little.

Another joy was sharing the stories behind each tea. These aren’t just leaves in a cup. They carry the labour, spirit, and craft of the people who cultivate them. Having met some of these farmers myself, I treasure being able to share their work with others. It feels like building a bridge between maker and drinker, a way to deepen appreciation not just of the tea, but of the community that makes it possible.

And of course, there’s the simple thrill of showing tea’s versatility. Pairing it with cheese felt both playful and eye-opening. Tea isn’t always thought of as a partner to food in the same way that wine is, but experiences like this remind me how much tea can hold its own. It can complement, transform, and create surprising harmonies that spark conversation and delight. In moments like these, tea feels less like a humble daily beverage and more like a quiet star, capable of creating special, shared experiences.

We hope to continue Curds & Kettle to explore more tea and cheese combinations. Have you tried pairing tea with cheese? I'd love to hear what you've discovered!

Cheers,
Jan