Kamil Perry
Honey and cheese is a classic combination that can delight your taste buds and elevate your cheese board. The sweetness of honey complements the saltiness of cheese, creating a delicate balance of flavours. While there are no hard and fast rules, some popular pairings include orange blossom honey with sheep's milk cheese, French chestnut honey with Roquefort, and goat cheese with local honey. The key is to experiment with different varieties of honey and cheese to find your favourite combinations, considering factors such as intensity, texture, and seasonal differences. Whether drizzled over a wedge of cheese or served with honeycomb on the side, honey adds a unique twist to your cheese plate.
| Characteristics | Values |
|---|---|
| Cheese and honey pairing strategy | Pairing cheese and honey produced in the same region |
| Honey type | Light and delicate (e.g. sage, black locust, fireweed, or buckwheat), midrange (e.g. linden, clover, or orange blossom), pungent or intense (e.g. eucalyptus, buckwheat, or oilseed rape) |
| Cheese type | Mild, intense, creamy, salty, funky, washed rind, or blue cheeses |
| Honey and cheese pairing tips | Experiment with favourite honey or cheese, match intensity of honey and cheese, balance sweet and salty flavours, drizzle honey over cheese, serve honey on the side, add fresh herbs, serve with bread or crackers, wine, beer, or mead |
| Examples of honey and cheese pairings | Catskill honey with goat cheese, orange blossom honey with sheep's milk cheese, French chestnut honey with Roquefort or gorgonzola, honey with Parmesan, brie, or triple creams |
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What You'll Learn
Honey and cheese pairings
Honey and cheese are a match made in heaven. The sweetness of honey complements the creamy saltiness of cheese, creating a delicate balance of sweet, salty, bitter, tangy, and savoury flavours. There are no hard and fast rules for pairing honey and cheese, but here are some tips to help you get started:
Choose the Right Honey
The first step is to select a honey that complements your cheese. Consider the intensity of the honey—is it light and delicate, mid-range, or pungent and intense? Sage, black locust, and fireweed honey are on the lighter side, while eucalyptus, buckwheat, and oilseed rape have more intense flavours. You can also choose honey based on its region. For example, orange blossom honey from the Middle East or North Africa pairs well with sheep's milk cheeses, which are prevalent in those regions.
Find the Perfect Cheese
Once you've chosen your honey, it's time to select a cheese that will create a harmonious pairing. You can match the intensity of the cheese to the honey, going for a mild cheese with mild honey or an intense cheese with intense honey. Or, you can create a contrasting pairing by combining mild honey with a strong-flavoured cheese or vice versa. Some specific cheese and honey pairings to try include:
- French chestnut honey with Roquefort cheese
- Italian chestnut honey with Gorgonzola cheese
- Catskill honey with goat cheese from upstate New York
- Jameson Honey with classic Cheddar
Experiment and Enjoy
There's plenty of room for experimentation when it comes to honey and cheese pairings. You can mix and match different cheeses and honeys on your cheese board, adding fresh or dried fruit, nuts, and cured meats like prosciutto and salami. Don't be afraid to trust your taste buds and pair honey and cheese based on what you like. You can also try drizzling honey over warm Brie or triple cream cheeses and garnishing them with crunchy nuts.
Remember, honey is meant to enhance the flavour of cheese, not smother it, so use it sparingly. Whether you're a seasoned foodie or a novice explorer, the world of honey and cheese pairings offers endless choices and combinations to delight your taste buds.
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Honey and cheese produced in the same region
Honey and cheese are a magical pairing, with the sweet, salty, bitter, tangy, and savoury taste groupings complementing each other. The practice of eating honey and cheese together dates back to the early Roman era, and honey sommeliers consider it one of the first condiments.
When pairing honey and cheese, an often-used strategy is to choose products that are produced in the same region. As honey sommelier C. Marina Marchese notes, "If it grows together, it goes together". This is because the flavours of honey and cheese are influenced by the region they are produced in, including the foliage and bedrock. Honey sommelier Ronquillo recommends pairing Catskill honey (from upstate New York) with a goat cheese crafted nearby.
Seasonal differences in honey and cheese can also affect pairings. For example, orange blossom honey, which is prevalent in the Middle East and North Africa, pairs well with sheep's milk cheeses, which are also common in these regions. Similarly, French chestnut honey can be paired with a French blue cheese such as Roquefort, or an Italian blue cheese like gorgonzola.
When creating a honey and cheese pairing, it is recommended to experiment with different varieties of honey and cheese to find complementary flavours and textures. For example, strong flavours should be matched with strong flavours, and mild with mild. It is also important to consider the texture of the cheese, such as soft, runny, semi-soft, semi-hard, or hard. When serving liquid honey with cheese, it is best to keep them separate, allowing guests to create their own pairings.
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Taste, smell and texture combinations
Honey and cheese is a classic combination that delights the taste buds with its sweet, salty, bitter, tangy, and savoury flavours. The sweetness of honey enhances the flavour of cheese without overpowering it. The key to a successful pairing is finding the right balance between sweet and salty, strong and mild flavours.
When pairing cheese with honey, there are no hard and fast rules. A good starting point is to match the intensity of the honey with the intensity of the cheese. For example, mild honey goes well with mild cheese, while intense honey pairs better with intense cheese. Another approach is to create a contrast by pairing mild honey with strong cheese or intense honey with mild cheese.
Seasonal differences in cheese and honey can also affect pairings. Honey produced from orange blossoms, for instance, tends to have a Middle Eastern or Northern African flavour profile, making it a good match for sheep's milk cheeses prevalent in those regions. Chestnut honey, with its distinctive bitterness, pairs well with strong cheeses like Roquefort or gorgonzola. Washed rind cheeses are also recommended to be paired with honey.
Some classic combinations include a drizzle of honey on warm Brie or triple cream cheeses, garnished with crunchy nuts. Honey also pairs well with goat cheese, especially when the honey and cheese are produced in the same region, creating a connection between the flavours. Other additions to a cheese and honey platter could be fresh herbs like rosemary or mint, and cured meats like prosciutto and salami.
The texture of honey also plays a role in the pairing. Honey's smooth texture and light sweet taste complement the creamy saltiness of cheese. A drizzle of honey over a wedge of cheese or a jar of honey on the side of a cheese plate adds a tactile pleasure to the sensory experience.
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Honey and cheese experimentation
Honey and cheese is a combination that delights the taste buds and engages one's sense of culinary adventure. The sweetness of honey brings out the best of many cheeses, and the possibilities for experimentation are endless.
When experimenting with honey and cheese, it is important to remember that there are no hard and fast rules. The key is to find a balance where the honey enhances the flavour of the cheese without overpowering it. One can start by choosing a favourite honey or cheese and then experimenting with different intensities of flavours. For instance, mild honey goes well with mild cheese, while intense honey pairs better with intense cheese. Similarly, one can also try contrasting combinations, such as mild honey with intense cheese and vice versa.
Seasonal differences in cheese and honey can also affect pairings. For example, orange blossom honey, which is commonly produced in the Middle East and North Africa, tends to pair well with sheep's milk cheeses, which are prevalent in those regions. Another strategy is to pair cheese and honey produced in the same region, as the flavours are likely to complement each other. For instance, Catskill honey from upstate New York can be paired with a goat cheese crafted nearby.
When creating a cheese board, it is recommended to include a variety of cheeses and honeys, as well as fresh and dried fruit, nuts, and cured meats like prosciutto and salami. Bread or crackers are also a necessity to provide a solid foundation for the cheese and honey. Fresh herbs like rosemary or mint can add some extra flavour. One can also serve wine, beer, or mead to complement the honey and cheese.
Some specific honey and cheese combinations to try include Brie or triple cream cheese with a drizzle of honey and crunchy nuts, Parmesan and honey, and French chestnut honey with Roquefort or an Italian gorgonzola. Honey also pairs well with funky, washed rind cheeses and can be used to create a honey garlic pasta dish.
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Serving honey with cheese
Honey and cheese is a classic combination that is said to delight your taste buds. The sweetness of honey brings out the best of many cheeses. When serving honey with cheese, it is essential to consider the intensity and flavour profiles of both the honey and the cheese. The ideal combination aims to find the right balance between sweet and salty, strong and mild flavours, where the honey and cheese work together harmoniously without overpowering one another.
There are no hard and fast rules when it comes to pairing cheese with honey. However, a commonly used strategy is to pair cheese and honey produced in the same region. The reasoning behind this approach is that the flavours of the cheese and honey will naturally complement each other, as the livestock graze on the same foliage that the bees use to create honey. For example, Catskill honey from upstate New York can be paired with a goat cheese crafted nearby.
When experimenting with different honey and cheese combinations, it is recommended to start with the intensity of the honey. Determine whether the honey is light and delicate (such as sage, black locust, or fireweed), mid-range (like linden, clover, or orange blossom), or pungent and intense (such as eucalyptus, buckwheat, or oilseed rape). Once the intensity of the honey is established, a complementary or contrasting cheese can be selected. For instance, a mild honey can be paired with a mild cheese, while an intense honey can be matched with an intense cheese.
In addition to the intensity, the specific flavour profiles of honey and cheese can be considered. Certain types of honey are said to pair exceptionally well with particular cheeses. For example, chestnut honey, which has a distinctive flavour profile, can be paired with a strong cheese like Roquefort or Gorgonzola to balance its bitterness. Similarly, orange blossom honey tends to go well with sheep's milk cheeses, as these flavours are commonly found in the Middle East and Northern Africa.
When serving honey with cheese, there are a few presentation tips to consider. Honey can be drizzled over a wedge of cheese just before serving, or a jar of honey can be offered on the side of a cheese plate. Including pieces of honeycomb on the cheese plate adds a visual and textural element. Bread or crackers are also essential, providing a foundation for the honey and cheese and making it easier to eat. Fresh herbs like rosemary or mint can be added for extra flavour and drama. Finally, cured meats like prosciutto and salami, as well as fresh and dried fruits and nuts, can be offered to create a well-rounded and delectable cheese and honey experience.
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Frequently asked questions
Brie, triple creams, Parmesan, Cheddar, Bleu d’Auvergne, Pecorino Toscano, and goat cheese are all good options.
There are no hard and fast rules. You can start by matching the intensity of the honey with the intensity of the cheese, or you can try contrasting them (i.e. mild honey with strong cheese, or vice versa).
You can drizzle honey over a wedge of cheese, or serve a jar of honey or a piece of honeycomb on the side of a cheese plate.
You can serve honey and cheese with fresh herbs like rosemary or mint, and bread or crackers. You can also serve cured meats like prosciutto and salami, and fresh or dried fruit and nuts.
You can pair honey and cheese produced in the same region, like Catskill honey with goat cheese from upstate New York. Orange blossom honey goes well with sheep's milk cheeses, and French chestnut honey pairs well with Roquefort.
