For those with an addiction to dairy there is little that can compare to the partnership of cheese and wine. But there’s a new trend for pairing cheesey goods and that’s with something far less alcoholic (and more afternoon-tea friendly). Of course it’s the humble pot of tea. Dilmah director Dilhan C Fernando and Bruny Island Co’s Nick Haddow (also founder of Mould Festival) believe the duo are the next big power couple.

“When matching any beverage with cheese, we have a choice to either ‘contrast’ or ‘compliment’. In the case of tea and cheese, the combination works so well because the body, flavours and aromas of tea and cheese are extremely complimentary,” explains Haddow of the duo’s compatibility. He believes it’s also that alcohol can simply be too rich, distracting from the dairy.

“There is also a purity that exists in tea that really appeals to me when pairing with cheeses. I think this is because tea exists in a more natural state than wine or beer which has undertaken complex processes to transform it from its raw ingredients to the finished product. More traditional partners such as wine and beer can be overly complex, making a harmonious match more difficult (often we find ourselves just trying to pair to one element of the wine such the fruit or the oak).”

Fernando agrees. “There is a natural harmony between tea and cheese in the flavour, texture and component dimensions, and one more that relates to wellness.” For those with a focus on the holistic, Fernando insists there is also a wellbeing aspect to the new foodie favourite. “The wellness aspect, which is an especially important element in the combination of tea and cheese, relates to the natural properties of antioxidants in fresh tea. These emulsify fats and aid digestion. This also allows different cheeses to be tasted and the flavour of one not to compromise the other as the tea cleanses the palate.”

The experts’ suggestion as to how to start partnering the duo? Try a breakfast tea and a washed rind. “This is a tea which we are all very familiar with,” says Haddow, “a full flavoured black tea to kickstart your day with. But the earthy, savoury, vegetal character of this tea work brilliantly with the our pungent cow’s milk, washed rind cheese that is wrapped in vine leaves, which itself has the same savoury, leafy, vegetal notes.”

Looks like it’s time to step away from the cellar, and head straight for the kettle.