Tag Archive for 'parmigiano-reggiano'

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.