Honey and Cheeses from Switzerland
The beginnings of beekeeping
All over the world people have gradually developed beekeeping and cooking with honey. This is the case with the Romans who perfected it. The beehives were originally very rudimentary, hollowed out tree trunks, but soon they were made of straw, wood or bark.
But the history of honey cannot be confined to that of the Mediterranean Basin. It is experiencing equally exciting developments in the Aztec civilization, where honey was on the menu from breakfast, in a cocoa drink mixed with honey, chilli and vanilla. Honey corn porridge is a staple food among all Native American people.
Honey and Swiss Cheeses, a subtle blend
- Heather honey and Appenzeller®: Golden and amber honey with a wild and intense taste of the moors where heather grows, with a hint of caramel, it will accompany a full-bodied Appenzeller® ... for lovers of sensations.
- All-flower honey and Tomme Vaudoise: Golden honey, amber or clear, creamy or liquid, a lush cocktail of plain flowers and wild flowers. Its subtlety blends perfectly with the sweetness and creamy taste of Tomme Vaudoise.
- Lavender honey and Sbrinz PDO: Emblematic of Provence, amber honey, very fragrant, strongly aromatic, delicate and tangy, an astonishing and gourmet marriage with the full-bodied flavor and texture of Sbrinz PDO.
- Acacia honey with hazelnuts and Vacherin Fribourgeois AOP: Blond honey, clear and liquid, we find the subtle scent of acacia flower, it will be ideal for tasting a Vacherin Fribourgeois AOP. Add hazelnuts ... it's a delight!
- Mountain honey and Le Gruyère AOP: Full-bodied, aromatic honey with an amber color, its mountain flower flavors are delicate, suave and woody, the perfect combination with the aromatic taste of Swiss Gruyère AOP.
- Linden honey and Tête de Moine PDO: Amber honey, clear, very fragrant, Tête de Moine PDO and honey, daring flavors, a perfect combination!