In Catalonia, mild goat cheese served with honey is called mel i mató. Similar cheese, like French-style fromage blanc, fresh ricotta, Italian aged ricotta salata, and Greek manouri, are paired with fragrant honey throughout the Mediterranean. In Italy and in the Basque country, aged mountain cheese and sharp sheep's-milk cheeses are often served with honey or preserves too.
Cheese and honey makes a perfect light finish to a meal (It's good for breakfast too). Good thick yogurt with honey makes a fine dessert as well.
The most intense flavor comes from the bees' diet--search out artisanal honey (at farmers'markets) made from the blossoms of chestnut, mesquite, orange blossom, lavender, acacia, wildflower, alfafa, buckwheat, eucalyptus, or sage.
I very much appreciate his philosophy of selecting seasonal ingredients whenever possible...but I really became a fan when I saw that he had devoted an entire page to the merits of cheese and honey.
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