Honey and Cheese
HÉDÈNE CHESTNUT HONEY FROM PÉRIGORD
Roquefort in France, Stilton in England and Gorgonzola in Italy are called "Three Major Blue Cheeses in The World"
A Legend of ROQUEFORT
When a young man saw a gorgeous girl when he was having bread and cheese made from ewe's milk in a cool cave. Hepromptly left his meal and followed the girl. A few months later, he returned to the cave and found that mold (Penicillium roquefort) had turned his pure goat cheese into Roquefort blue cheese.
Perfect Pairing with Chestnut Honey
A perfect match between two full-bodied products disolve softly in mouth. Grab a small piece of Roquefort with chestnut honey, the lightly sweetness of chestnut honey smoothes the strong petrol and earthy aroma of Roquefort.
Chestnut honey first fade to cope with the roquefort’s strength, and then reappears to ease the marbling’s tingling, losing on the way most of its bitterness. The roquefort’s character is particularly enhanced.
Afterwards, the woody aroma of chestnut honey will permeate in the mouth, softening the spicy feeling from the marbling in Roquefort, reducing the bitterness of the mold, and highlighting the character of this cheese.
Pairing with Wine
Roquefort is traditionally paired with Bordeaux dessert wines: Sauternes, the sweetness of Sauternes can neutralize the savoury of Roquefort and balance each other. You can also try to pair with Tokay Aszu.
Of course, Tawnty Port is also the best alternative! Sparks fly between Tawnty Port and Roquefort by their full body and strong aroma, you will enjoy an unexpected tasting experience.