August 10, 2017

Parmesan & Honey

We fell in love with this combination that we'd never before had back in 2009 when we went to Italy. We had it at Enoteca la Fortezza di Montalcino, outdoors, after walking along the castello walls and while looking forward to exploring Brunello di Montalcino land for the day. We were in the courtyard of an old castle and got to sample several different ages of Parmesan (we did this several times on the trip and oldest was always best) along with delicious honey.
I think it is fun to serve this with a few different ages of Parmesan for tasting comparison, or with just one good one.

Serve it as a lovely snack or appetizer before an Italian-themed meal, or sprinkle with walnuts and peppercorns and serve as an elegant nibble to pair with a wine tasting, which was how we had it in Italy.

With good ingredients, this is the perfect combination of simplicity and deliciousness-- things I'd very much like to channel more of.

Ricotta is another cheese that is good with honey, smeared on toast and drizzled with it.

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