Four Different Types of Honey
Honey is the only food in the world that does not expire. The terroir, or taste of place, has major role in the flavor. Depending on the flower varietal, the location, and the climate, it can mean drastic differences in taste and viscosity. Crystallization rate relies on those factors as well. If honey does crystalize, it can be used as is or placed in a warm water bath and returned to it’s liquid form.
Mieli Thun Honey
Mieli Thun displays unusual characteristics in their well-made, monofloral honeys. Their intention is to show that honey, while mainly used for sweetening or pairing with cheese, can now be essential tool in the kitchen. Castagno, or Chestnut, is tannic and slightly bitter-a perfect compliment to fried cheese raviolis. Acacia is light with notes of soft vanilla, ideal for glazed chicken, or green beens. Melata d’abete comes from honeydew fir and is smokey, with a hint of caramel that will add complexity to any dish.