Parmigiano Reggiano is one of our country's iconic cheeses, an almost irreplaceable ingredient in the cuisine of Emilia Romagna and Italy as a whole. A star in countless traditional pasta dishes, Parmigiano, especially in certain maturation levels, is also delicious when consumed alone, or paired with certain special ingredients, such as Modena Balsamic Vinegar, fresh fruit, or fruit compotes. In this post, we're talking about a particularly successful pairing: Parmigiano and honey.
When to pair honey and Parmigiano
Much like wine pairings, cheese pairings are made either by contrast or by concordance. This means either when the organoleptic characteristics of the two ingredients in the pairing are in opposition, or when there are common elements between them. In any case, the goal is a harmonious and balanced tasting experience.
Getting more specific about Parmigiano and honey, we can say that a light and delicate honey, with sweet notes, such as acacia honey, will adapt well to various maturation levels of Parmigiano, from the most delicate (10-18 months) to the somewhat more intense (24-30 months), which accentuate the cheese's aromaticity and savoriness.
Conversely, a more pungent, very aromatic honey will pair well with long-aged Parmigiano (30-36 months), but not with younger and more delicate versions (which it would overpower).
Parmigiano with honey: which to choose
Parmigiano and honey are a perfect pairing for a sophisticated aperitif, perhaps also accompanied by some dried fruit, like walnuts or hazelnuts, but which honey to choose among the many varieties available? Here are some tips.
Acacia honey: characterized by a fluid consistency, it has floral and slightly fruity aromatic notes. The taste is sweet and vanilla-like, with a delicate acidity. It is primarily suited for shorter-aged Parmigiano. Try the organic acacia honey from Caseificio San Simone's pantry!
Wildflower honey: this is a rich and structured honey, with a significant aromatic breadth, which can pair well with Parmigiano aged between 22 and 24 months, when the flavor is balanced between sweet and savory and its aromas evoke dried fruit.
Chestnut honey: a honey with intense aromas and taste, with bitter and very persistent notes. The ideal pairing is with a medium-to-long aged Parmigiano, typically between 24 and 36 months.
Eucalyptus honey: this honey, with its pungent aroma and strong caramel notes, is the suitable match for a long-aged Parmigiano, between 30 and 36 months.
So, are you ready to experiment with these pairings? At this point, all you have to do is choose a good wine to accompany your honey and Parmigiano, and voilà, your gourmet aperitif is ready!
