Chestnut honey
from Tarn and roquefort
A perfect match between two full-bodied products united in a sweet and sensual way, where both liquefy in the mouth. Chestnut honey first fade to cope with the roquefort’s strength, and then reappears to ease the marbling’s tingling, losing on the way most of its bitterness. The roquefort’s character is particularly enhanced.
Raspberry honey
from Ardennes, reblochon and pont-l’evêque
Exceptionally delicate and fruity, raspberry honey enhances the reblochon’s milky and buttered overtones. Regarding the textures, tasting is truly melting since the honey highlights the cheese melting texture. One more cheese: the pont l’évêque, which makes a very tasty ensemble with raspberry honey as each product accentuates the other’s smoothness.
Acacia honey
from Burgundy and brocciu
Really delicate in the mouth, with sweet milky overtones and a light goat character, brocciu distinguishes itself with a melting and aerated texture enhanced by acacia honey’s fluidity, refinement and crystal clear color. The ensemble is a genuine dessert, sweet and fresh, in which honey contrasts with the cheese’s bright and lightly acidulous flavor.
Rosemary honey
from Languedoc and chavignol
The semi-mature crottin de Chavignol has woody aromas sweetened by rosemary honey in a refined and melty match. Almost campheric, the honey’s freshness contrasts with the cheese’s unctuous density and enhances its goat overtones. Regarding the textures, harmony is undeniable as both products are creamy.
Alder buckthorn honey
from Landes and ossau iraty
Alder buckthorn honey and ossau iraty make a melting and fruity association in which each product is enhanced by the other without any takeover. As this honey has delicate quince and spicy aromas, it is similar to the Spanish association between quince paste (carne de membrillo) and manchego, a cheese made with sheep milk too. The ensemble has a long-lasting taste.
Heather honey
from Aquitaine and comté
With an extra-old comté, ripened during three hours, this is an incredibly refined match. Heather honey’s solid chips burst in the mouth with the cheese’s tyrosine crystals. Dense and woody, the cheese changes in a salted caramel pastry on contact with heather honey. However, the association is more than a consensual sweetness, each protagonist has its own character.
Lavender honey
from Provence, Maroilles and Saint Maure from Touraine
The textures, thin and creamy but still dense, line the palate and melt in a smooth and harmonious marriage. Lavender honey brings its floral notes to the saint-maure from Touraine, and the sweet almond scent establishes itself with delicacy, as if nut was inside cheese. The ensemble makes up a particularly refined taste with long-lasting aromas.
Bramble honey
from Champagne and brillat-savarin
With a creamy and lightly granular texture, this honey mixes rustic notes and acidulous sensations. They enhance the brillat-savarin’s milky and buttered scents, as well as the mushroom aroma in an ode to wilderness. Denser than cheese, bramble honey reinforces paste’s melting smoothness. The brillat-savarin’s bounty galvanizes the feeling of eating bread with honey and (very good) butter.
Fir honey
from Jura, Mont d’or and St Nectaire
Creamy, wild and woody, mont d’or rises in this tone on tone match : similar textures melting in the mouth, when woody and resinous aromas (spruce for cheese, fir for honey) are in perfect harmony. However, tasting remains original : fir honey first dominates but then cheese comes back forcefully, with more intense aromas than when it is tasted alone. Milky and buttered overtones are particularly enhanced.
Linden honey
from Picardie and Brie de Meaux
An explosive honey was a must to cope with the intense scents of well-matured brie. It is a bold match between close soils – Brie and Picardie-, in which Brie softens lightly linden honey’s intensity. Meanwhile the honey’s sweetness and freshness give a tasty touch to the cheese, which melting texture is particularly enhanced. None of the protagonists manages to take over.