I know in Tuscany they eat honeycomb with Gorgonzola Dolce, and with Tuscan pecorino cheeses.

Cheese shops recommend salty, nutty cheeses like Piave and the harder Sardinian cheeses with honeycomb.

I like the honeycomb on a slice of baguette with some very creamy Blue Cheese (St. Agur) or a sharp White Cheddar (Old Quebec).

I also like it with goat cheeses, and on tart apple slices.

Try our honeycomb in a hot biscuit or fresh bread - by itself or with a cheese of your choice. Blend it into a hot sweet potato. Be creative!