Along with the tasting of six Indian and international cheese varieties, the workshop will introduce the history, evolution and process of cheesemaking, and teach participants the art of pairing and building a cheese board. “We have planned group activities where people can explore, discuss and learn which ingredients and flavours pair well with different cheeses. This pairing game is called Friends, Lovers, Enemies,” Shreya Valecha, experience designer, tells us. Sayed continues, “For instance, pesto and soft cheese would be lovers, while honey and fresh cheese would be enemies.”

What can participants expect? From the varieties, you get to experience cheese from Panchal Dairy, which is run by a nomadic pastoral community of Gujarat, the Maldharis, known for their production of artisanal goat cheese varieties that reflect local traditions and techniques.

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Asma Sayed and Shreya Valecha

Next is Kashmir’s Käse Lavender Fields cheese, a semi-hard version with a crumbly texture and natural rind made from milled curd cow’s milk and infused with organic lavender seeds and flowers. We learn that being aged for six to eight months allows the flavours to blend in and results in a flavour profile that boasts of floral notes and hints of caramel. This floral number was awarded a bronze medal at the 2023 World Cheese Awards. Another Indian and traditional ripened cheese that will be put up for the tasting is the Kalari or Kaladi cheese from Ramnagar, in Udhampur district, in the Union Territory of Jammu and Kashmir. To balance the menu, chef Arnez Driver from KMC', the venue of this workshop, has curated dishes such as whipped goat cheese canapés and quiche cheesecake.

On: June 17; 5 pm to 7 pm 
Time: KMC', Kitab Mahal, Fort
Log on to: troveexperiences.com
Cost: Rs 2,500