I have four interesting honeys that I want to serve at a cocktail in a few weeks. I'm thinking cheese would be a good choice to pair, but could use some advice from more honey-savvy hounds than myself. It seems like everyone suggesets Parmigiano Reggiano, which is a fine and dandy choice...but it would be nice to have some variety, even bordering on the subversive.
I haven't tasted them myself yet (just ordered them), but trying to plan ahead. Wouldn't mind serving some dark/bitter chocolates, meats, etc. with the honey as well. I'm planning on serving a prosecco/cava. Any other wine suggestions appreciated as well!
Here's the honey line-up:
Lunardi Truffle Honey -- described as "rich and earthy...sweetness masks the depth of the flavor in the first instant [...] but melts into a gorgeous, deep, earthy truffle favor."
Rustichella D'Abruzzo Acacia Honey - intense sweetness, high production honey (I'm assuming that means rather simple)
R. D'A. Chestnut Honey -- descriibed as "grainy and delicious" as well as "unusually dark, with a spicy, almost savory quality and heady perfume."
R. D'A. Corbezzelo Honey -- "Intensely bitter and deep, dark brown, this honey is not for tea and scones. Imagine a smoky, unsweetened, bitter honey with barely a whisper of sweetness."