" I know in Tuscany they eat honeycomb with Gorgonzola Dolce and with Tuscan pecorino cheeses. Cheese shops recommend salty, nutty cheeses like Piave and the harder Sardinian cheeses with honeycomb. I like the honeycomb on a slice of baguette with some very creamy Blue Cheese (St. Agur) or a sharp White Cheddar (Pennsylvania Noble). I also like it with goat cheeses, and on tart apple slices. Try our honeycomb in a hot biscuit or fresh bread- by itself or with a cheese of your choice. Blend it into a hot sweet potato. Be creative." -Ted Dennard Founder of Savannah Bee Company.
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