HOME > Chowhound > Cheese >
Brewing beer, curing meat, or making cheese? Tell us about it

Honey with cheese

energy Apr 3, 2009 04:49 PM

What kind of cheese would I serve with honey?

  1. Veggo Apr 3, 2009 05:28 PM

    Baked figs with Maytag and Questa (N.M.) honey...yum

    1. jen kalb Apr 3, 2009 05:28 PM

      a couple really good honeys with cheese are chestnut and corbezzolo.
      both somewhat bitter and not too sweet.
      I have enjoyed these honeys with mellow or nutty cheeses - sheep (manchego, petit basque, etc.), roquefort, stilton, aged gouda, comte, similar nutty sheeses Bet it would be good with a cheese like Chimay, too.The flavors of the cheeses just pop out with the honey.

      Its very much worth trying out.

      1. c
        cyberroo Apr 3, 2009 05:20 PM

        Also soft goat cheeses. A good honey can make chevre into something more, or take the edge off of something that's a little too stinky for your tastes.

        Recently I've been devouring Humboldt Fog with a little honey on top of La Brea Bakery Fruit & Nut bread.

        4 Replies
        1. re: cyberroo
          c oliver Apr 3, 2009 05:24 PM

          Don't you just love Humboldt Fog? One year when I'd spent WAY too much time in the doctor's office, I put together a gift basket for them at Christmas (they should have been giving ME one considering all the $$$ they made off me that year!) and included that. It was a huge hit.

          1. re: c oliver
            alwayscooking Apr 3, 2009 05:27 PM

            My current 'larder' cheese (after parm reg) - sigh. I blame the left and some of the right 'handle' to this cheese alone. I almost chided cyberroo about adulterating such perfection but stopped when I realized I hadn't even tried to experiment with gilding the lily.

            1. re: alwayscooking
              cyberroo Apr 3, 2009 05:36 PM

              I got an entire pound of it at the Artisan Cheese Festival, so I have plenty of perfection to play with. And the bread, which seems to only be available in LA makes it an ideal combination.

              Although I admit I probably wouldn't have thought of it if I hadn't had an amazing Humboldt Fog cheesecake that was just touched with honey.

              1. re: cyberroo
                alwayscooking Apr 3, 2009 05:45 PM

                Given your experience, I MAY try cheese condiments with this little jewel.
                I truly thank you for sharing.

        2. c oliver Apr 3, 2009 05:12 PM

          You might enjoy this thread about honeycomb.


          1. f
            fern Apr 3, 2009 04:57 PM

            feta. i have infused honey with fresh herbs and poured it over feta. Really good. Now that I am remembering this I wonder if I didn't infuse the honey, then pour it over warmed cubed feta. I think that may be what I did, and I believe I got the idea from someone here.

            Another thing I read here was to have blue cheese, pears, and honey. Sounds awfully good.

            1. alwayscooking Apr 3, 2009 04:56 PM

              Parm Reg

              On a perfect cheese plate, I'd expect honey, walnuts (and/or other nuts), an aged balsamic vinegar, quince jam, figs (pressed, fresh, or cake). It need not include other fruit - but I won't object.

              My favorite part of the meal.

              Show Hidden Posts