Prehistoric man was using honey and beeswax, taken from beehives in hollowed-out trunks or in crevices between rocks, at least 9000 years ago. Countless archaeological finds testify to the fact that beekeeping was held in high esteem by all the ancient peoples: the Egyptians moved the hives on boats along the Nile to take advantage of the differential blossoming times; in Greece, Aristotle tried to interpret the biological phenomena of the bee society.
Acacia honey (Robinia pseudo-acacia L.)
Acacia honey is by far the most sought-after honey on account of its organoleptic features and the physical properties that enable it to keep its color and consistency. It is sweet and fluid and is largely used in the confectionary industry. Clear or amber-colored, it has a light aroma and is a honey produced from a single botanic species (monofloral). Honey is an ideal accompaniment for cheeses which contain no sugar. They complement each other perfectly, creating a well-balanced taste.
A sharp cheese should be served with a “sweet” honey and a mild cheese with a “bitter” honey. The delicate floral acacia honey therefore goes perfectly with a flavorful aromatic cheese such as Gorgonzola.
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