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sempre miele cheeses

cheeses

honeys and cheeses are animal products often originating from the same pastures and flowers. this makes their pairing truly unique.
chestnut honey has a bitter flavor and a marked animal aroma. it is perfect with trentingrana and aged cheeses: the bitter notes tend to enhance the sweetness of the cheese and the traces of milk.
linden honey, fresh, mentholated and floral, are an excellent match for soft, delicate cheeses like ricotta and cream cheese, of either goat or sheep.
acacia honey, the most delicate of honeys, is the perfect accompaniment for blue cheeses, ripened cheeses, pecorino and aged cheese in general. enjoy finding your favorite pairings!

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fir

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friends of the bees

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breakfast

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energy

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cheeses

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in the kitchen

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salads and condiments

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kneading hands

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caring

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mielicromia

honey colors have iridescent tones, with many hues and highlights, making it difficult to define and codify a scale. mielicromia i san excuse for collecting curiosities, sensory notes, ideas for culinary uses, matching pollens, place of origin and botanical information about the flowers that generate the honey. an id card for each one, an indispensabile tool for recoignizing, reusing and returning honeys, in the plural, to the dignity they deserve. ed. by: mieli thun - corraini edizioni
amiisbn: 9788890522505
pages: 56



CHIUDI

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