Cheese and honey have their own identity and their own prestige proposed to be alone without one should support the other.The tradition of joining these products comes from the complementary nutritional value of dairy products rich in calcium and honey rich in iron in ionic form.

It is ideal to create a contrast between mild cheese and honey-bodied with a strong flavor, such as fresh ricotta with honey honeydew served hot at 40ºC, bitter honey of chestnut with Parmigiano Cheese, or a delicate honey such as acacia with a spicy blue cheese such as Gorgonzola or homegrown spicy seasoned Coredo (from Trentino Alto Adige).

Lime Tree honey: the sage plant is its ideal companion, for that matter, anywhere there is reason of its use, just do it. For instance with the dough for your meats; dissolved in the “Catalan Cream” or on top of oven baked fruit. It is certainly the best companion for a well-aged Parmigiano.

Sunflower honey: it is perfect with eggs in all their versions, with all kinds of dry biscuits. Also you can pour it on both sweet and savory batter fried, or even add it half cooked in exotic dishes of vegetables treated with delicate spices. Its favorite cheeses: Italian Fontina, Grana Padano – medium seasoning.

Acacia Honey: Due to the high content of fructose sweetener this honey is worldwide known.When added to beverages does not change the flavor, actually enhances the flavors and aromas. Extraordinary if combined with spicy cheeses like Gorgonzola.

Chestnut Honey: it is the richest in minerals very much appreciated by athletes. Great paired with Grana Trentino, which enhances the natural sweetness.

Honey and Yogurt: breakfast is the most important meal of the day. Always amazing the combination of honey with yogurt. We have no doubt that the greatest pairing is with chestnut honey.

Aperitif with honey: Pour a tea spoon of honey Lime Tree (warm) into with cold water, lemon juice or lime juice, a pinch of salt and  mint leaves. Shake it properly. We have a cool aperitif! If you like you may also add some Gin.

Edited and posted by Giovanni Belia