Why honey is served with cheese and how to combine them
Have you ever wondered why honey is an obligatory component of a cheese plate? For many, this is a rather unusual combination. And yet, let’s figure it out.
Why is honey served with cheese?
Firstly, the contrast of flavors helps to reveal the shades of each ingredient, making them more intense. The combination of sweet and salty is quite popular in many cuisines around the world.
Secondly, to get amazing taste sensations by trying, at first glance, incompatible products. This unforgettable experience can remain your favorite song.
History attributes this tandem to French gourmets, who like to experiment with flavors. Cheese with honey has long been a traditional breakfast in many European countries.
Cheese and honey. How do you combine them?
The duet of cheese and honey is considered the most advantageous, although grapes, figs, pears, apples, quince, raisins and prunes are also served on the cheese plate.
If the cheese is served as an aperitif, then it is better to chop no more than three varieties, adding crackers. Well, if as a dessert, then here you can give free rein to your imagination. Cheese is served warmed to room temperature, and honey is always liquid in a serving bowl.
What kind of cheese is eaten with honey?
The trendsetters of gastronomic fashion, after many experiments, have come to such a successful flavor balance:
- white-mold cheeses such as brie, camembert, and creamy curd cheeses with a soft texture – ricotta, feta, mozzarella, Adyghe, are ideal for floral, honey varieties. Their combination creates a dessert that melts in your mouth;
- mascarpone is combined with any kind of honey nectar, but with lavender it reveals an original subtle aftertaste;
- to hard cheeses such as Parmesan and Cheddar and varieties with blue mold, the partner goes honey with a rich and bright smell and taste – citrus, coriander, clover, alfalfa;
- Gruyeres go well with buckwheat honey. The aftertaste of this tandem has a slight bitterness;
- super-hard cheeses pair perfectly with linden nectar. It perfectly sets off the pungency and piquancy of the aged dairy product;
- the nutty flavor and rich spicy bouquet of Maasdam and Gouda helps to reveal the chestnut honey.
These are just recommendations, albeit gastronomic gurus. Try to find your best combination of cheese and honey duo.
How is cheese with honey served?
Fruit is also an integral part of the cheese and honey platter. For a festive buffet table, such a dessert can be supplemented with apples, pineapple, dark grapes, quince, kiwi, plums, cherries, pears, nectarine, figs, cherries, and prunes. Handfuls of walnuts. almonds and pine nuts will complete the cheese composition and enhance its flavor.
Here are some guidelines to follow when assembling a cheese platter of honey nectar:
- lay out cheeses in small slices from neutral, delicate creamy to savory, bitter, spicy;
- between different types, you should put products that differ in color and consistency;
- delicate viscous honey without a pronounced aroma is selected;
- it will be useful to supplement the plate with jam or jam with sourness;
- bread for cheese slices with sweets is not served.
Be more daring in your culinary pursuits. Try to combine foods in completely unimaginable ways. You are unlikely to succeed in spoiling cheese with honey, but creating your best sweet masterpiece is very likely.
Our ready-made kits for your experiments will help.