The
dandelion honey is the first
honey that is harvested in spring, in the month of April. Its production requires effort and concentration from the beekeeper due to its early flowering. In fact, the hives in the early spring months are not operating at full capacity, and it is necessary to repeatedly check and calibrate the moisture content of the honey. It has a
crystallized, soft, and creamy consistency. It is amber in color and has yellow reflections under the sun. With passion and love, the
Apicoltura Fiore del Moso takes care of its processing for you in ideal alpine areas for mountain floral honeys.
The combination of honey and
cheese is very common and appreciated. The most famous pairings are divided into two main categories:
sweet honey and pungent cheese or
bitter honey and sweet cheese, based on the principle of “
opposition.” The
dandelion honey, given its intense flavor, can be tasted with a medium-aged sheep’s cheese.
It pairs perfectly with
Pecorino di Pienza semi-aged red, which matures for two months and has a sweet,
slightly spicy flavor. The crystallization of dandelion honey helps to bring freshness to a palate intoxicated with flavor. You can finish the tasting with a full-bodied red wine like Chianti Riserva.
Its spoon tasting will surprise you with an explosion of flavor. It is also spread on a slice of bread or toasted bread for an energetic breakfast. Excellent to use as a sweetener for herbal teas based on Chamomile, thanks to its herbaceous flavor or to balance the bitter taste of detoxifying or purifying infusions. It helps disinfect the upper respiratory tract and prevent cough and sore throat.
To brighten your dinners or sweeten your afternoons, keep dandelion honey in your pantry.
S&M
/ Our magazine / Soft sensations: dandelion honey.
