Cheese, Honey and Jam: Here’s the perfect match


How many times you’ve been served a plate of cheese and honey or jam and later you wanted to propose it at home but without knowing how to combine them? Today Italian Traditions will give you some useful advices on how to approach exactly these three delicious foods. In fact in Italy thanks to the enormous richness and variety of the dairy landscape, the more than 400 types of cheeses existing were always paired with different foods in order to further enhance their quality and taste, creating many and delicate combinations.

Among these the most known is undoubtedly the already consolidated union between cheese and honey, another nutrient element of which Italy is the first and largest global manufacturer. Just think that in the Belpaese there are now 51 different varieties of honey, against only 10 to 15 of all other countries in the world. This coupled is only possible if it is based on correlation or vice versa on the contrast between the characteristics of these foods. It has correlation when a quality of a food is found similarly in the second, while it has opposition if one or more characteristics of a food contrast clearly with those of the second, limiting the spread. All with the purpose of exalting the harmonious taste of both foods simultaneously without one prevail over the other. It would appear that the perfect match is the one that at the same time finds elements of concordance and contrast, and in that sense one does not exclude the other. Here are some examples:

Sweet flower honey it’s for example perfect with dairy products such as Brie, Goat cheese, Fontina, Gorgonzola and Taleggio, while suitable to acacia honey are Provola, Robiola, Toma Piemontese, fresh pecorino cheese and Gorgonzola. The more pronounced and flavorful chestnut honey blends perfectly with Caciotta, Grana Padano, Parmigiano Reggiano cheese, fresh or seasoned Pecorini and blue cheeses, while the average tasty eucalyptus honey balances the intense flavor of Taleggio, Casera, Montasio, Pecorino, Pecorino Tuscan and Bra. 

But now we see what jams can bring out the many flavors of the many cheeses made in Italy: the fig mustard is ideal with fresh Pecorino or with Brie, while a pear jam works perfectly on Crescenza, Ricotta, blue cheeses, Pecorino, Grana Padano, Parmigiano Reggiano and Brie. The delicious and bitter orange marmalade rather contrasts with the sweetness of Gorgonzola, Goats, sheep cottage cheese, Taleggio, Pecorino, Toma, mozzarella and blue cheeses. And very used are also apple jam, banana, onions and even spicy tomatoes or zucchini jam. These are just a few limited examples, but given the vast choice that the Belpaese has to offer for all these three foods, you can create endless combinations of cheese, honey and jam, depending on personal taste. It remains only to experience which is the most right for you, always remembering that as an old northern proverb says “Al contadin non far sapere, quanto è buono il formaggio con il miele”, which means “for your own sake, you’d better not tell the farmer how tasty is cheese with honey”. And popular wisdom is rarely wrong.

A flakey or diced, seasoned or mild, a delicacy that satisfies every palate. The IT5 of the week has the unmistakable scent of the Belpaese. Come and find out more.