{"id":2429,"date":"2025-05-21T04:24:53","date_gmt":"2025-05-21T04:24:53","guid":{"rendered":"https:\/\/www.sutyo.com\/how-to-create-delicious-duos-by-pairing-cheese-flavored-honey\/"},"modified":"2025-05-21T04:24:53","modified_gmt":"2025-05-21T04:24:53","slug":"how-to-create-delicious-duos-by-pairing-cheese-flavored-honey","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/how-to-create-delicious-duos-by-pairing-cheese-flavored-honey\/","title":{"rendered":"How to Create Delicious Duos by Pairing Cheese & Flavored Honey"},"content":{"rendered":"
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Editor\u2019s note: Contributor Liz Susman Karp recently shared <\/em>Why it’s Worth Exploring the Magic of Honey Paired with Cheese<\/em><\/a>. Now she\u2019s back with flavored honeys and honey based spreads, which open up a whole new range of delectable possibilities. <\/em><\/p>\n

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\"Honey<\/p>\n<\/figure>\n

In the world of cheese, honey is considered a universal condiment because its sweetness and viscosity so beautifully complement the tangy, salty dairy product.<\/p>\n

With over 300 unique kinds of honey available in the United States alone, each originating from a different floral source, the opportunities for pairing honey with cheese are diverse and wide-ranging. Experimentation is the name of the game say cheesemongers and honey sommeliers, and personal preferences rule. <\/p>\n

\u201cThere’s no wrong and there’s no right way,\u201d says C. Marina Marchese, honey sommelier and author of The Honey Connoisseur<\/em><\/a>. That goes for choosing honey that is flavored as well.<\/p>\n

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\"hot<\/p>\n<\/figure>\n

Some like it hot<\/h2>\n

\u201cSometimes if you have honeys that have a flavor added to them, whether it’s chilies or truffle or something along those lines,\u201d says Ivy Ronquillo, owner of Second Mouse<\/a> Cheese in Pleasantville, New York, \u201cyou’re creating a whole another level of pairing. That becomes an adventure.\u201d One of her favorite matches is hot honey with fontina. \u201cAnd then {with} spicy Salami it\u2019s insane,\u201d she raves. \u201cYou would never put honey on meat under normal circumstances. But the three together are gorgeous.\u201d<\/p>\n

Ronquillo is partial to Red Clay Hot Honey<\/a>, which comes from South Carolina. \u201cIn addition to the chili in there, there’s also a hint of vinegar,\u201d she explains. \u201cSo there’s a tanginess and the whole thing is balanced out once you put it with something that’s a little bit more alkaline.\u201d<\/p>\n

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\"Cheese

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“File:Ossau-iraty 04.jpg”<\/a>\u00a0by\u00a0Pierre-Yves Beaudouin<\/a>\u00a0is licensed under CC BY-NC 2.0<\/a> and Lavender Honey<\/p>\n<\/figcaption><\/figure>\n

Savory and sweet<\/h2>\n

\u201cCheese is to honey-like peanut butter is to jelly,\u201d declares Gayle Martin, CCP (Certified Cheese Professional) and owner of Plum Plums Cheese<\/a> in New Canaan, Connecticut. \u00a0\u201cThe yin and yang of savory and sweet is a perfect pairing.\u201d At Plum Plums, they offer lavender honey that Martin says, \u201ctakes the pairing one step further by adding another aromatic element that’s just heavenly. I’ll take a dollop of that on top of a hard sheep’s milk cheese like aged Ossau-Iraty any day!\u201d\u00a0 <\/p>\n

Aromas are important components of pairing. \u201cYour sense of smell influences your tastebuds,\u201d comments Martin, \u201cso the tingle of a sweet lavender aroma wakes up your mouth and brings forth the sweetness in the milk.\u201d<\/p>\n

Marchese agrees. \u201cEating and tasting is a total combination of sight, smell, taste, and flavor, and mouthfeel, all of those senses together equal what we would maybe define as ultimately, flavor. It’s a whole package. You can’t have one without the other.\u201d<\/p>\n

Karen Mosholder, owner of Bumbleberry Farms<\/a>, a honey producer and sourcer, tinkered with honey and some family recipes to create a line of honey-flavored spreads including savory caramel pear cardamon and sweet maple. She usually pairs the spreads with \u201clike-minded\u201d cheeses, which she says, \u201cmakes logical sense to me\u201d so the cheese and honey spread enhance and don\u2019t overpower the other. <\/p>\n

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\"Chocolate

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Chocolate honey spread and cheese photo credit Bumbleberry Farms<\/p>\n<\/figcaption><\/figure>\n

When Mosholder prepares a baked brie, she often includes a layer of her sea salt caramel spread and serves it with apple slices or crackers. \u201cIt\u2019s an easy peasy hostess entertaining appetizer. And it’s delicious!\u201d she says. She likes coupling Bumbleberry Farms\u2019 dark chocolate spread with whipped ricotta cheese<\/a> on toast for dessert. She\u2019s not one for pairing rules. Bottom line she says, \u201cIf it tastes good to you, it almost doesn’t matter!\u201d<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Editor\u2019s note: Contributor Liz Susman Karp recently shared Why it’s Worth Exploring the Magic of Honey Paired with Cheese. Now she\u2019s back with flavored honeys and honey based spreads, which open up a whole new range of delectable possibilities. \u00a0 In the world of cheese, honey is considered a universal condiment because its sweetness and … Okumaya devam et “How to Create Delicious Duos by Pairing Cheese & Flavored Honey”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2429","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2429","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2429"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2429\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}