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Hédène honey and cheese combinations
The strengthened partnership with master cheese maturers is the result of an exclusive collaboration with the Maison du Lait and the Fédération des Fromagers de France. Initiated by a number of Master Cheesemakers of France, this partnership has given rise to some of the finest combinations of Hédène honey and cheese.
Hédène honey and cheese combinations come in 9 different flavours and textures. You can also prepare simpler recipes such as honey-goat pizza, honey-goat puff pastry or, for a fresher touch, a salad with honey-goat toast for a meal with friends.
Chestnut honey
and Roquefort
Une magnifique rencontre entre deux produits au caractère bien trempé, qui s’unissent dans un accord suave et sensuel où les deux protagonistes se fluidifient en bouche. Le miel de châtaignier de France s’efface d’abord devant la force du roquefort, puis refait surface et atténue le piquant du persillage, perdant au passage l’essentiel de son amertume. Le caractère du roquefort est particulièrement valorisé.
Linden honey
and Brie of Meaux
An explosive honey was needed to stand up to the full-bodied flavours of a well-aged Brie. It's a match made in heaven, in which the Brie de Meaux slightly tones down the liveliness of the French lime-blossom honey, while the sweetness and freshness of the honey add a gourmet touch to the cheese, whose soft, melting texture is particularly enhanced. Neither of the two flavours dominates the other.
Acacia honey
and Brocciu
Very delicate on the palate, with gentle lactic notes and a slight goat character, brocciu has an airy, melt-in-the-mouth texture that is enhanced by the fluidity of the acacia honey, a honey of great aromatic finesse and crystalline colour. Together, they form a true dessert, sweet and fresh, in which the honey contrasts with the lively, slightly acidic flavour of the cheese.
Rosemary honey
and Chavignol
The semi-matured crottin de Chavignol has aromas of cellar and undergrowth, rounded out by French rosemary honey in a very fine, smooth and melt-in-the-mouth combination. The almost camphor-like freshness of the honey contrasts with the creamy density of the cheese and enhances its goaty notes. The textures are harmonious, with the creamy texture of the honey complementing that of the cheese.
Bourdaine Honey
and Ossau Iraty
Bourdaine honey from France and ossau-iraty form a very mellow, fruity pairing, in which each product is enhanced by the other without ever taking over. The delicate aromas of quince and spices that characterise this honey inevitably bring to mind the traditional Spanish marriage of quince paste (carne de membrillo) and manchego, a hard cheese also made from sheep's milk. It all lingers on the palate for a long time.
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Heather honey
and Comté
With an extra-aged Comté cheese, matured for three years, this is an incredibly refined pairing. The solid nuggets of French heather honey explode on the palate, responding to the tyrosine crystals that dot the cheese. The dense texture of the cheese, with its lingering woody aromas, is then transformed by the contact with the French heather honey into a gourmet treat reminiscent of salted butter caramel. And yet, the pairing does not fall into the trap of consensual sweetness, with each protagonist retaining its own character.
Lavender honey,
Maroilles and Saint Maure de Touraine
The textures of the honey and cheese, fine and creamy yet dense, coat the palate and then melt in the mouth in a very round and harmonious combination. The lavender honey from France brings its flowery notes to the Touraine Saint-Maure and the sweet almond aroma makes a delicate impression, giving the impression that the dried fruit is a characteristic of the cheese itself. The result is a singular, refined tasting experience, with aromas that linger on the palate for a long time.
Mulberry honey
and Brillat-Savarin
This honey, with its creamy, slightly grainy texture, combines country notes with gourmet sensations of red fruit and tangy sweets. These bring out the milky, buttery flavours of brillat-savarin, as well as the mushroomy aroma of the crust, in an ode to wild nature. The honey from the French mulberry tree is denser than the cheese and enhances the melting creaminess of the pastry. The impression of eating a slice of (very good) butter and honey is boosted by the typical generosity of brillat-savarin.
Fir tree Honey,
Mont d'Or and St Nectaire
Creamy, woody and animalic, Mont d'Or reveals itself in this tone-on-tone pairing: the almost similar textures melt in the mouth, while the woody, resinous aromas - spruce for the cheese, fir for the honey - respond to each other. However, the tasting is still very much in relief: while the French fir honey initially dominates, the cheese then comes back in force, with more intense aromas than when tasted on its own. The milky, buttery notes are particularly enhanced.