Sweet, salty and a breath of truffle: two honeys turn a simple selection of cheeses into a course people talk about. Perfect for guests, with no cooking at all.
Servings: 4–6 people · Time: 15 min
Ingredients
- 1 jar White truffle honey, 120 g (Luck Pilze)
- 1 jar Black truffle honey, 120 g (Luck Pilze)
- 150 g aged pecorino
- 150 g Parmigiano Reggiano, aged at least 24 months
- 150 g gorgonzola dolce or another mild blue cheese
- 150 g fresh goat's cheese or ricotta
- 1 pear, grapes and a handful of walnuts
- Crackers or toasted bread
Method
- Take the cheeses out of the fridge about 30 minutes before serving.
- Break the pecorino and Parmigiano into rough chunks; slice or spoon the gorgonzola and goat's cheese.
- Arrange the cheeses on a large board, from mild to strong.
- Spoon the two honeys into small bowls, each with its own spoon.
- Fill the gaps with pear slices, grapes, walnuts and bread.
- Suggested pairings: white truffle honey with pecorino and gorgonzola, black truffle honey with Parmigiano and goat's cheese.
Our tip
Use only a little honey per bite – a few drops are enough to let both the cheese and the truffle shine.
