Soft sensations: Dandelion honey

Dandelion honey is the first honey to be harvested in the spring, in April. Its production requires effort and concentration from the beekeeper due to its early harvest. In fact, during the early spring months, beehives are not yet at their peak activity, and it is necessary to repeatedly check and adjust the honey's water content. It has a crystallized, soft, and creamy texture. It is amber-colored and, under the sunlight, displays yellow reflections. With passion and care, Apicoltura Fiore del Moso manages its production in alpine areas ideal for floral mountain honeys.

Pairing honey with cheese is very common and appreciated. The most famous pairings fall into two main categories: sweet honey with spicy cheese, or bitter honey with sweet cheese, following the principle of "contrast." Due to its intense flavor, dandelion honey can be enjoyed with medium-aged sheep’s cheese.

It pairs perfectly with semi-aged Pecorino di Pienza rosso, which matures for two months and has a sweet, slightly spicy taste. The crystallization of dandelion honey helps refresh a palate filled with flavor. You can finish the tasting with a full-bodied red wine like Chianti Riserva.

Dandelion honey also pairs well with Pecorino di fossa di Sogliano, a sheep’s cheese enriched with typical aromatic substances, sweet and creamy when it meets the palate. It is best enjoyed with a Passito wine, such as Canneto di Corte Sermana, which enhances the freshness and savoriness of the cheese.

Its spoon-tasting will surprise you with an explosion of flavor. It can also be spread on a slice of bread or toast for an energetic breakfast. It’s great for use as a sweetener in chamomile-based teas due to its herbal flavor, or to balance the bitterness of detox or cleansing infusions. It helps disinfect the upper respiratory tract and prevents coughs and sore throats.

To brighten up your dinners or sweeten your afternoons, keep dandelion honey in your pantry.