Cheese pairing honey

Eight unpasteurized Quebec honeys, each in a 65 g tube and each designed to go with a type of cheese. Pick your flavour profile, or take several to build a cheese board.

Miel Liaison harvests its honey from its own apiaries in Estrie and from partner beekeepers in other regions of Quebec. Each honey's terroir is listed below.

The eight profiles:

• Frais | Floral (linden honey, Montréal): fresh flowers, mint, citrus. With brie, creamy camembert, lactic goat cheese or fresh cheese.
• Floral | Animal (Montérégie): dried flowers, pollen. With brie, camembert, fresh cheese or parmesan.
• Végétal | Lacté (Saguenay-Lac-Saint-Jean): caramelized butter, dark fruit, tomato paste. With goat cheese, blue cheese, brie or young cheddar.
• Chaud | Boisé (Estrie): barley sugar, butter, spices. With ricotta, mascarpone, labneh, mild blue cheese or sheep's milk tomme.
• Fruité | Floral (Centre-du-Québec): pear, pineapple, floral notes. With brie, camembert, fresh goat cheese or grilling cheese.
• Chaud | Animal (Saguenay-Lac-Saint-Jean): farmy notes, malt, coffee, cocoa. With semi-firm washed-rind cheese, young firm cheese or raclette.
• Floral | Végétal (Estrie): floral notes, dried herbs, caramel. With cheddar, parmesan, young cooked pressed cheese or brie.
• Chaud | Fruité (Mauricie): caramel, brown sugar, prune, roasted cocoa. With aged cheddar or gouda, grilling cheese, blue cheese or gruyère.

Format: 65 g tube.

Ingredients: unpasteurized honey. It may contain tiny natural particles from the hive (pollen, wax, propolis).

Serving suggestion: enjoy on its own or with the cheese suggested for each profile.

Storage: ideally between 19 and 25 °C so the honey stays liquid. If it crystallizes, it has not gone bad.

Origin: company based in Estrie; each honey has its own terroir (see profiles).