Discover · Cheese & Kurma
The Sunday Cheese Plate, Rethought
The cheeseboard is sacred ground, which is exactly why it can take a surprise. The Sunday ritual of leisurely afternoons finds an unexpected, compelling companion in the savoury snap of Chungums Kurma. Not an addition, but a reimagining.
The story behind the pairing
The cheese board is a celebration of terroir and tradition, a curated landscape of dairy artistry. Yet even revered traditions benefit from a fresh perspective.
When the rich, lactic tang of artisanal cheeses meets the nuanced spice of Nicely Spiced or the clean salinity of Simply Salted, it is a dialogue of unexpected harmony: culinary curiosity, reimagined for the modern palate.
Why it works
It comes down to texture and contrast. The creamy yield of soft cheeses, the crumble of a blue and the firm structure of an aged cheddar all find a counterpoint in the crisp, substantial snap of savoury Kurma.
The Kurma's gentle spice or clean salt cuts through the richness, preventing palate fatigue and turning a predictable pleasure into a mindful exploration.
What you'll need
- Chungums Nicely Spiced and/or Simply Salted 1-2 packs
- Aged cheddar, creamy goat's cheese, a blue, a buttery brie 3-4 cheeses
- Fig jam or quince paste, Nocellara olives, toasted pecans to serve
- Crisp apple or pear, grapes, fresh rosemary to garnish
Method
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The foundation
Choose a substantial wooden board or a slate platter. The presentation should feel generous and inviting.
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The cheeses
Arrange your cheeses for a balance of textures and flavours. Let them come to room temperature for at least 30 minutes before serving.
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The centrepiece
Place small bowls and clusters of Kurma across the board, Nicely Spiced for warmth and Simply Salted for a clean savoury note, so they sit among the cheeses rather than beside them.
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The finish
Fill the gaps with fruit, nuts, olives and a spoon of quince. Tuck in sprigs of rosemary, and serve at the table for people to graze.