Artisan honey from Europe: golden variations on a sweet theme
A word that is universally associated with positive sensations. Honey is good and virtually imperishable: the jar of honey you have in your cupboard will likely outlive you....unless you eat it!
Yet, the above statement comes with two caveats: you better make sure you're getting raw honey, that is one that has not been altered with sweeteners or additives that make processed honey almost revoltingly sweet to some. Secondly, like all things in life, you'll get the best out of it if you know how to chose: eating truffle honey by the spoonful is a tasting experience we definitely discourage.
At Savors of Europe we offer several types of pure, raw honey produced by bees raised on the lands of our producers. Most of our honeys are monovarietal, which means they come from one and only flower, that's the nirvana of honey ... To do that our producers practice nomad beekeeping, i.e. they move the hives from place to place depending on the presence of plants in bloom; check our spectacular video by Prunotto organic farms in Piemonte, Italy.
The most popular, including with bees. Very delicate aroma and light yellow hue; mild sweetness and no aftertaste. Slow to crystallize, it will remain in its liquid state for months.
Because of these properties, it is a honey for all occasions. A sweetener for hot beverages, yogurt, ice-cream; it marries well with pancakes, crêpes or a simple loaf of bread and virtually any kind of cheese.
Acacia Honey with Truffles
Because of its mild taste and intrinsic qualities, acacia is the honey that best accommodates mixing with an ingredient as overpowering and sophisticated as truffles. To be used sparingly: a few drops are sufficient to uplift the taste of cheese - soft and seasoned alike - polenta, steaks, game and chicken. Is is also an excellent ingredient for crostini ricotta cheese.
Also prized for its mild sweetness and delicate scent. Harvested from lavender fields in Provence it has a light amber hue and is slow to crystallize. Delicious to enjoy by itself, it also pairs with soft cheeses and can be used as sweetener.
a.k.a. multiflower, as the word says comes from nectar collected from different plants. The color can vary from light yellow to dark amber or brown, depending on the pollen actually collected by the bees. Sweetness can also be more or less intense, but always palatable, with a slightly bitter aftertaste. It is faster to crystallize than acacia honey and can be enjoyed by itself or as a sweetener. Excellent with ice cream and sheep milk cheese.
Orange Blossom Honey
Crystallized honey, collected from orange groves. Of a bright yellow hue, it is strongly aromatic, very sweet with a slight acidity and granular: ideal as a sweetener or on bread or pancakes but in smaller quantities.
Crystallized honey, intensely aromatic, of a strong yellow to amber hue. Mildly sweet, with a persistent minty aftertaste, it is great with herbal teas and as a sweetener.
Also a single-floral honey, crystallized and compact, amber hue. Medium sweetness with a strong, woody aftertaste. Like Linden honey, it is an excellent sweetener, particularly for herbal teas.
Wild Blossom Honey
Very different from more traditional honeys. Also known as "forest honey", of a dark amber color, with an intense, malty aroma but no bitterness. It is permanently in the liquid state and has a full bodied flavor. It is the result of a teamwork between the bees and other insects that thrive on the forest trees from which it is collected. Ideal ingredient for cakes or other baking uses, it pairs perfectly with medium seasoned cheese and can be enjoyed by itself on bread or pancakes.
Dark and nutty, of a dark amber color. It is less sweet than most honeys, with a pungent, earthy flavor and distinctive aftertaste that elevates and softens strongly flavored cheese like gorgonzola, roquefort or seasoned gruyère. We propose it in a honey trio from Prunotto's farms in addition to acacia and multi-flower honey.
A few words about crystallization
Crystallization is a natural process that every type of honey undergoes. The only difference is when and how, but crystallization has no bearing on the quality of the product. Some varieties come already crystallized as the process begins within hours of harvesting, for other it will take some months. Crystallized honey is easier to handle but you can always take it back to its liquid state by gently warming the jar, though we do not recommend to reheat the whole jar several times as it would alter the original flavor. Warm just the amount you wish to use and leave the rest for your next time.