Read Part I of this love series here.

Blue and grey veins run through it, making it the not most appealing cheese. Its pungent smell might put off some, and the way it crumbles in your mouth will be the ultimate taste test. But if you’re true to your heart, and blue cheeses whisper soft words in your ear, than this pairing will be your one love when you taste it. Before getting into blue cheeses, let’s first tell you a little about why we choose Tamarisk Honey as the lady in this pairing.

Tamarisk Honey is our darkest colored honey; deep caramel color, all while being a clear, translucent nectar. Currently produced from Tamarisk Tree flowers in and near Socorro, New Mexico, but in the future the bees will be moved to the Pecos River Valley in Texas due to tree eradication in NM.

Most predominant aromas of the Tamarisk Honey are: molasses, soy (umami), hickory and pine. It’s a honey that deserves to be paired with a strong cheese, one that will fight for that attention; a cheese with a strong nose, and one that will elevate the honey.

Blue Cheese 101

If you’ve gotten this far, you’re certainly a blue cheese lover (or at least you want to give it a second chance), and why not? Blue cheeses are one of the most important cheeses in the world, and their nature is unlike any other cheese.Those veins running through it? They’re actually edible mold, Penicillium Roqueforti, that help ripen the cheese and develop the flavors. Historically, the molds where naturally occurring, but nowadays, it’s a controlled mold as to not run any risks.

If confused with the insane amount of blues in the market, focus on the three main ones and then slowly make your way around the cheese shop: Roquefort (France), Stilton (England) and Gorgonzola (Italy). Another great idea is to ask the person behind the counter at the shop!  They’ll gladly help you explore and taste different varieties and styles of blue cheeses.

Over at Marczyk Fine Foods in Denver, you can find:

Carles Roquefort Unpasteurized Sheeps Milk “The King of French blues”
Aged in caves beneath the village of Roquefort, this pungent cheese is earthy with a pronounced blue bite. One of the best blues available.

Another Denver-based cheese shop to explore is Sr. Kilian’s Cheese Shop, boasting a great assortment of moldy blues that will pair perfectly with the Tamarisk Honey.

Why pair Blue and Tamarisk? Other than the reasons expressed above and the previous times we’ve talked about how “Life’s a Balancing Act”, this would be the perfect example of contrasting flavors and textures that just explode to create a new flavor sensation. The salty, grittiness of the cheese drizzled in the sweet, smooth texture of the Tamarisk provides for great, contrasting flavors.

Check out our blog post on Hosting a Honey Tasting Party and see how you could incorporate your favorite cheeses into the event as well! The more, the merrier!

The Great Dr. Seuss once said “So be sure when you step. Step with care and great tact and remember that Life’s a Great Balancing Act.”   Take this into any context and it will prove you right every time. Today, we’ve it taken into the culinary world and will learn about the balancing act of pairing cheeses with Grampa’s Honey.

Balance is focused mainly on two ideas:

• Pairing two similar flavors that will enhance and provide depth to one another; OR
• Pairing two very distinct flavors that because of their differences, achieve harmony

Slice of Honey and Cheese Pairing

Clover Honey

Subtle and mildly sweet, Grampa’s Clover Honey is sourced of course from Sweet and Yellow Clover flowers in the San Luis Valley of Colorado. Described as it “… will remind you of a summer wind cooling off a hot afternoon”, this  honey is versatile enough to use in a variety of dishes that call for honey. Unlike the usual clover honeys you know, this honey has a layered depth to it that brings out various cheeses, as well as not overpowering it.

Semi-hard cheeses such as Muenster or Gouda will balance Clover Honey due to the mild fruitiness of traditional Gouda. This honey will also evolve a nutty flavor on your palate and the finish will let the cheese shine. Tasted with the Muenster and you will find a sweet milk flavor, almost sugary but nor overpowering. We also tried pairing it with a hard cheese such as Parmegianno Regianno and discovered that Clover Honey had a tendency to bring out the saltiness of the cheese that went nicely with the sweet honey.

Chamiso Honey

Also sourced from the San Luis Valley in Colorado, this time from Chamiso “Rabbit Brush” flowers and known to the Native Americans as a plant highly regarded for its medicinal powers. As you taste this honey, aromas of citrus peels will develop and a finish of nuttiness (particularly Hazelnut) will bring it all together.

Pairing citrus with cheeses can be complicated, but sticking with a hard, cured cheese will bring you great results. Pecorino Toscano, due to the nuttiness of this cheese (similar to the nuttiness of the honey) create a harmonious balance when paired.

Dessert Wildflower Honey

A slight reddish tint in this flower will provide you will a look into what flowers it is sourced from: Ocotillo, Cactus, Broom Weed, Burro Weed, Desert Buckwheat, Desert Bird, Mimosa, and Mesquite.

Although a bit of smokiness comes off this honey, when paired with a soft cheese like Brie or Camembert, the smokiness combines to develop an earthiness flavored pairing. This honey is also layered with tropical fruit nuances such as oranges and starfruit and when whipped into creamy, soft cheeses elevate them to a completely different level of enjoyment.

White Honey

Also known as Creamed Honey, this is Clover Honey that has been crystallized under controls conditions, making it perfect for spreading on toasted baguette slices, scones and grilled banana bread. Although the same honey as Clover, the texture allows for a different flavor sensation to develop.

Grab a slice of ripened goat cheese (not creamy) and spread it on! The tanginess of the cheese, paired with the texture and sweet creaminess of the honey will be a great pairing!

Tamarisk Honey

The darkest of all of Grampa’s Honey, sourced from Tamarisk tree flowers near Socorro, New Mexico, along the Rio Grande River. This honey is reminiscent of molasses, dark beers, hickory, pine and the always welcomed flavor of umami (soy sauce nuances). When pairing, save this honey for last, as you would wines.

Ideally paired with blue cheese or chevre goat cheese, Tamarisk Honey is the pairing when two strong flavors combine to balance each other. If paired with a light flavored cheese, the honey will be overpowering, so sticking to stronger cheeses will be the best idea.

Tamarisk Honey drizzled over Blue Cheese

Stay tuned for Part Two of this Honey and Cheese Love Story…

In the meantime, check out the following shops for honey, cheese and more:

If there is a trend for 2011, it’s tasting parties and to push it even further, Food and Wine Magazine listed “homemade honey” as a top trend in 2011, specifically starting in May. The following are guidelines, tasting notes, pairing ideas which will ultimately help you set the stage to host a Honey Tasting Party in your own home.

Hosting a Honey Tasting Party

Varietal Honeys

Start with the main ingredient: honey. You’ll want to showcase and highlight it at its prime so choose to serve and taste a reasonable amount. Consider tasting 4-6 varieties as to not overwhelm your palate. Consider purchasing varietal honeys from around the country that have specific flavors present.

After purchasing your honey, transfer each honey into a tasting container. This is where you can get really creative! You’ll want to find containers that highlight the color, clarity and consistency of the honey. Think small champagne glasses, cute ramekins, or you can even serve on small plates that offer dividers, such as these ceramic palettes. Have small plastic spoons for guest to dip in the honey.

More Than Just Honey

Not only will your party be about the honeys, but you’ll learn about great foods to pair with honey. When pairing foods and condiments, you are either searching for a perfect balance, harmonious flavors that complement each other. Other times, you want to shock you palate and present it with intense flavors that are balanced out with exact opposites.

Pairing Ideas for Tasting Varietal Honeys

Cheeses

• Blue Cheeses, such as Roquefort will be balanced out with a nutty honey, such as our White Honey
• Hard Cheeses, such as Parmesano-Reggiano, pair nicely with herbal honey
• Soft Cheeses, such as Ricotta and Burrata, go well with honeys with citrus undertones. Try the Chamiso “Rabbit Brush” Honey
• Stinky but delicious cheeses, such as an Époisses de Bourgogne can be paired with a honey with some muskiness such as our Colorado Clover Honey.

Bread and Crackers

• Great vehicle for honey, dipping bread into warmed honey is a simple pleasure. Taste some local sourdough bread with a honey that will pop, such as Grampa’s Tamarisk Honey

Chocolate

• Balance the sweetness of certain honeys with a dark 70% or more chocolate bar.

Charcuterie

• Smoked, Salted or Cured meats are a perfect choice when pairing honey because of their opposite flavors and each balancing each other out.

Desserts

• Sweet items should be prepared beforehand and served accordingly. Highlight not only the honey flavor, but play on the texture and viscosity of it as well. Some sweet treats to try: Baklava, Honey Caramels or Fritters in Honey Syrup.

Liquid Pairings

Not only can you pair honey with solid foods, you can also pair honeys with beverages. Use it as a natural substitute for simple syrup in drinks. Not only will you use much less, but your flavors will be heightened by the natural syrup. Showcase drinks with seasonal fruits and herbs, like mojitos and sweeten them with honey. Your guests will be surprised and you’ll even be improving their health. Here are some drinks to serve: Mojitos, Mint Juleps, and Sangria.

Party Set-up

• Glassware/Serving Pieces: Choose glassware according to beverages served. As for serving pieces, each guest should receive their own palette of honeys, going from lightest in colors to deepest in color.
• Have glass water pitchers for guests to clean their palates between tastings.
• Develop a Honey Tasting Notes worksheet or use this one to track your favorites, jot down perfect (or horrible) pairings and to take notes of flavors!

Honey Tasting Notes Template

Remember the party is about discovering your favorite honeys, pairings and learning about varietal honey as a new staple in your kitchen!

Our friends at Cured (a new cheese/gourmet food shop opening in Boulder this summer), recently helped host a Spring Harvest Dinner at Mateo Restaurant in Boulder, and they put together an impressive cheese plate – all with awesome Colorado ingredients, including our own Chamiso honey.

Cheese Plate with Chamiso Honey at Mateo Restaurant in Boulder

The plate was composed of Lamborn Bloomers from Avalanche Cheese Company, Dulcinea from Lark’s Meadow Farm, Leyden from James Ranch. Paired with Il Mondo Vecchio‘s Sopressate, MMLocal beets, Isabelle Farm‘s radishes and Grampa’s Gourmet Chamiso Honey.

Thanks Cured, can’t wait for the store to open!