Honey is a natural accompaniment for cheese — both are influenced by what’s growing in the field or meadow where the bees buzz and the animals graze. The fun is in finding varieties that pair well with each other. 

The depth of flavor varies in honey from light and floral to rich, dark and slightly bitter. Orange blossom and wildflower honeys are mild and versatile, but will cut through bitter or sharp notes in a cheese. Try them with a blue, like Gorgonzola or Stilton, or a chunk of Parmigiano Reggiano. A nutty cheese like Comte or Gruyere is bold enough for a stronger-flavored dark buckwheat or chestnut honey. Fresh cheeses such as chevre or ricotta are perfect for a drizzle of floral or eucalyptus honey, and could be exciting with the addition of a spicy element like chili oil, chili flakes or fresh hot peppers. Young pecorino like Santa Teresa or Rustico with black pepper is my favorite pairing with lavender honey. 

Then there’s honeycomb: It’s beautiful on top of Brie or a triple cream.

For vegans, Miyoko’s Black Ash fermented nut cheese would be great with our Bee Free Honee made with apple juice. 

Another delicious and easy way to use honey is to mix it with softened butter (again, Miyoko’s makes a delicious vegan cultured butter) for pancakes, French toast, waffles or popcorn. Or spread honey and extra-virgin olive oil on a chewy slice of rustic bread and serve with some Castelvatrano green and black oil-cured olives and salty Marcona almonds. (What a great pizza that would make!)

Honey is as complex as cheese or olive oil; the sweetness can be surprising, disarming, enlightening or simply just the right balance.