Honey and cheese together: hard to resist! But how to make the right combinations and why do some types of cheese go better with certain types of honey?
Honey And cheese, a much loved combination, that extra touch so that a simple cheese platter can become something refined and greedy. Honey and cheese are complementary foods as the cheese does not contain the sugars that are naturally present in honey.
And indeed, if you think about it, what’s better than a drizzle of honey sweet in contrast to the flavor of the cheese? However, a great honey and a great cheese served together can risk being trivialized if not combined in an optimal way.
Find out in this article how to get the perfect combination of flavors!
How to combine honey with cheeses
Two aspects to take into consideration when we find ourselves combining cheese and honey are there hardness and the softness of the pasta cheese in relation to sweetness of his taste.
Furthermore, it is always good to remember that at the base of a correct combination two foods must have the same intensity and the same persistence and that the contrast it is necessary to obtain a pleasant combination from a gustatory point of view. Be thrifty in the use of honey which must serve to enhance the flavor of the cheese, not to suffocate it. Finally, our advice to indulge yourself with combinations is to keep different types of honeys and cheeses at home and to experiment.
Honey and cheeses: the combinations
The Acacia’s honey it is a honey rich in fructose, very delicate on the nose, with a slightly acidic and very sweet, almost cloying taste. For these characteristics it is good to combine it with medium-aged cheeses, savory and with spicy notes such as Pecorino Romano PDO and the Provolone del Monaco PDO
The citrus honey to the nose it has a very intense floral scent reminiscent of orange blossom. The taste, sweet and fresh, traces the same floral and fruity notes. The combination we recommend is with the podolic caciocavallo, a cheese with aromatic complexity, important spiciness and a persistent bitter finish.
The chestnut honey it is not very sweet and is characterized by an intense and pungent smell and an astringent, almost tannic taste, with a persistent final bitter perception. For this reason it needs to be paired with a cheese with sweet and not excessively spicy notes like the Puzzone di Moena which has very persistent notes that blend well with those of honey.
The eucalyptus honey to the nose it has clear and if we want little fine and elegant hints. The taste, on the other hand, is sweet, remarkably persistent with aromas of caramel, cappuccino and licorice. An interesting combination of this honey is with aged cheeses such as Parmigiano Reggiano DOP and the Grana Padano PDO
An intense and complex smell of chamomile and aromatic plants is what characterizes the lavender honey. The taste is floral and fruity, intense, persistent and fresh. Ideally serve it with cheese Montasio PDO of the most seasoned type. The sweet tones of honey will be pleasant with the bitter finish of the cheese.
It is a honey with really strong taste characteristics. On the nose it recalls lime blossom with a very fresh balsamic and mentholated note. The taste is very consistent with hints of mint and sometimes slightly bitter. Its balsamic notes make the linden honey ideal for pairing with medium-aged mountain pasture cheeses such as Bitto PDO and the Castelmagno PDO
Strawberry tree honey
Bitter and astringent strawberry tree honey it requires the combination with sweet and buttery cheeses, not very savory with a soft and creamy consistency. No doubt then serve it with the fresh ricotta and the mascarpone cheese maybe for breakfast.