The best combination of this honey is with Parmigiano cheese “Vacche Rosse” 24 months or semi seasoned sheep cheese. Excellent when caramelising red meat or in its natural state on boiled salmon. It is also very pleasant if combined with Greek yogurt and or as a garnish on dried fruit.
Organoleptic Aspects
Visual Examination
PHYSICAL STATE: It remains liquid for a long time, may become turbid due to the formation of crystals, but never crystallizes completely.
COLOR: Amber, with tones tending to ruby red.
Olfactory Examination
ODOR INTENSITY: Medium/high intensity.
ODOR DESCRIPTION: Unique. Reminiscent of cooked wine, leather and freshly burned tobacco.
Taste Examination
TASTE: Welcoming and decisive
AROMA DESCRIPTION: Particularly characteristic because the combination of wood with honey gives balsamic fragrances. Surprisingly sweet aftertaste
PERSISTENCE: Excellent