There are plenty of ways to enjoy honey on a cheeseboard. Drizzle or spoon it directly over cheese, serve it alongside for guests to add themselves, or pair honeycomb with cheese on a cracker. Start with a small amount and add more to taste, particularly when using a strongly flavoured honey.

There is no single cheese that pairs best with honey. Different honeys complement different cheeses. Rich, creamy cheeses such as Brie and Camembert work beautifully with sweeter or nutty honeys, while goat cheese pairs well with the natural sweetness of delicate honeys or honeycomb. Strong blue cheeses can stand up to bold, earthy honeys such as Buckwheat Honey.

Honey brings sweetness to balance the salty, savoury and tangy flavours found in many cheeses. The different flavours and textures of honey can also add contrast, bringing out characteristics in the cheese that you may not notice on its own. The result can be a more rounded and interesting bite.

Yes. Natural honeycomb is completely edible. It is made by bees from beeswax, with each cell filled with honey and sealed in the hive. The honey is enjoyed as you normally would, while the beeswax gives the honeycomb its distinctive soft, chewy texture.