VeraBlue
Executive Chef
This past winter, at our yearly Vermont champagne tasting party, we discovered the new chef placed comb honey on the cheese boards. Admittedly, it was my first taste of authentic comb honey. I was immediately hooked. I've been searching for it since December. I finally found a shop on Bleeker street, NYC that carries comb honey, cultivated from Italian honey bees.
It's magnificent.
Last night, I cut a small square off the 16oz piece I bought. I served it with three different cheeses and other bite size edibles. It makes a lovely presentation as it bathes in it's own small pool of honey. Cut a tiny wedge off and eat it simultaneously with the cheese is indescribably delicious. I even spread a small bit on a philly pretzel, and again, it was delicious.
I did a bit of research on how to properly store comb honey. I can simply leave it on the counter, not lying flat, or freeze it. I don't imagine I'll have it around for over long....so the counter wins.
Anyone else addicted to comb honey?
It's magnificent.
Last night, I cut a small square off the 16oz piece I bought. I served it with three different cheeses and other bite size edibles. It makes a lovely presentation as it bathes in it's own small pool of honey. Cut a tiny wedge off and eat it simultaneously with the cheese is indescribably delicious. I even spread a small bit on a philly pretzel, and again, it was delicious.
I did a bit of research on how to properly store comb honey. I can simply leave it on the counter, not lying flat, or freeze it. I don't imagine I'll have it around for over long....so the counter wins.
Anyone else addicted to comb honey?