Thin sticks of aged Comté, a few walnuts, slices of pear and a slow ribbon of chestnut honey: from Hédène’s Grand Cru Honey Box, the boldest, woodiest of the three honeys meets its match on the cheese board.
Serves 4 · 10 min
- Cut 7 oz (200 g) of aged Comté into thin sticks and arrange them on a board.
- Add a handful of walnut halves and a few slices of pear.
- Drizzle the chestnut honey from the box over the cheese; its bold, woody notes stand up to the Comté.
- Serve with slices of country bread, and taste the acacia and linden honeys alongside, from mild to intense.
The star of this recipe: Grand Cru Honey Box, by Hédène.
