It’s charcuterie season, our favorite. Why? Well, cheese is delicious, but mostly because...wine pairs well. Like wine, charcuterie displays have become an art form in culinary exploration. Each bite is an opportunity to blend flavors in perfect harmony. And unless your cheese has gone bad, you almost can’t go wrong. But, there’s one puzzle piece often overlooked: The sweet factor.
Adding Honey to Your Holiday Charcuterie BoardIn addition to a common starch, hard & soft cheeses, & cured meats, we recommend incorporating something sweet like raw honeycomb to your plate for a few reasons:
- Adds a layer of freshness to each bite
- Balances the savory bites
- Visually stunning
- Complements, rather than smothers
Honeycomb is, by definition, a container for honey, but it’s so much more than the sum of its purpose. The thin walls of each comb cell give texture and body to what is normally a textureless syrup, offering a truly delicious foodie experience rather than simply acting as an ingredient or a sweetener.
Lately, we’ve been snacking on honeycomb from our friends at Pass the Honey. It’s light, floral flavor is decadent yet subtle, soothing yet surprising. And, these single-serving pieces of golden goodness are pesticide, GMO, and chemical-free, produced by bees far away from industrial areas, unlike 70% of liquid honey sold on U.S. store shelves. You can learn more about Pass the Honey’s mission here.
You can’t fake honeycomb. Ok, you can, and some companies do. Pass the Honey will never do that, which is another reason they’re perfect for your charcuterie plate. Plus, cut into bite-size pieces, it’s just so snackable. It not only complements but also enhances the flavors in cheese, rather than smothering it. Fun facts: Similar to wine, the layered flavors of the honeycomb are entirely dependent on the region it is made. Darker honey and darker combs have more intense flavors, while lighter-colored varieties will have a more delicate taste, like Pass the Honey. Fresh honeycomb honey is unfiltered honey, which means there are beautifully complex flavors and textures at play, each waiting to be appreciated by a discerning palate. Here are a few of our favorite wines to pair with honeycomb this season, for your discerning palate:
- Ricotta, brie (or other equally creamy cheeses), blue, and Parmigiano all go beautifully with honey on top.
- Pairing with mild or sharp cheeses, honey will be a beautiful addition.