When eating cheese or putting together a mixed plate I usually have quince paste or honey comb. Sometimes the cheese is so special that you need a little something extra. Truffle honey goes great with almost all salty meats and cheeses. I happen to prefer semi-hard to hard cheeses, but it did complement Crater Lake’s Blue, spread on a toasted baguette. Maybe I’m wrong. Maybe it works with everything!
Fiore Sardo: sheep's milk. Sardinia, Italy
Traditional Coop’s, Fiore Sardo was the winner. This semi-hard cheese is so rich in flavor and grainy but the finish is so smooth. Barely Buzzed is a cow’s milk, cheddar like cheese. The rind is made up of ground coffee and espresso, and a touch of lavender. This intense rind seeps into the cheese creating an earthy flavor and drives your palate crazy. Aika seemed to think that it was fine on its own, but in my opinion, the honey is a must to cut the bitter grinds and match it’s earthiness.
Barely Buzzed: cow's milk, Utah
This honey is truly delicious and can add endless opportunities to a cheese plate. I buy my honey at Far West Fungi and my cheese at Cowgirl Creamery, both in the Ferry Building.
Saffron, the world’s most prized and expensive spice! Saffron has extreme aromas of deep honey and tastes similar but slightly bitter. The deep red gives off a yellowish golden color to the food that accompanies the spice, specifically rice, risotto, and seafood. Saffron is used in Spanish, Italian, Indian, Moorish, Mediterranean, and Asian dishes. It is most popular in the infamous Spanish dish, paella.
Published on
September 5, 2008 in
Herbs & Spices, Ingredients and Vegetarian.
Tags: aged cheese, balsamic reduction, blue cheese, cheese, feta cheese, goat, honey, honeycomb, Ingredients, nuts, parmigiano-reggiano, prosciutto di parma, ricotta, walnuts.
Honeycomb is basically condensed honey. The combs are made of hexagon cells made by honeybees to hold both their honey and pollen. Honeycomb is amazing on toasted bread, and perfect for a cheese plate drizzled with a balsamic reduction. If you want a salty, creamy texture, blue cheese would compliment the honey wonderfully. I prefer a nutty, aged cheese like Parmigiano-Reggiano with either toasted walnuts or sliced Prosciutto di Parma. Other cheeses that would pair nicely due to personal preference could be Goat, Ricotta, or Feta cheeses.
Midas Touch Handcrafted Ancient Ale
Midas Touch, from Dogfish Breweries has the color of saffron, and consistency of honey. It’s a sweet, medium bodied ale that went great with an aged monterey jack. Very smooth considering the 9% alcohol content.
Info:
- 9% ABV
- Tastes and Smells like: Honey, finish of golden raisins
- Dogfish Breweries, Milton, Delaware
- Limited release
- www.Dogfish.com
Grade: A+
