- Flower type: Multi-flower
- Contents: 250g
- Organic Certification: Ecocert
- Storage method: Store at room temperature away from direct sunlight.
- Precautions for use: Honey is a natural product. Do not give to infants under 1 year old as their resistance is weak.
This honey is collected by bees from seasonal flowers and has a mild, easy-to-use flavor.
About Honey Cloudiness
The honey we sell at Mavi is never heat-treated from harvesting to bottling.
Mass-produced honey that you see in supermarkets is sometimes heated to remove moisture in order to increase production efficiency, or to make crystallized honey easier to process, but heating it destroys the vitamins, minerals, and enzymes contained in the honey.
The honey that Mavi handles from Alexandre is in almost the same condition as the honey in the hives, except that any debris and other impurities have been removed using a coarse filter.
Honey that contains pollen is prone to crystallization, and when the temperature drops it becomes cloudy and slightly smooth to the touch. It becomes almost transparent when heated, but the ingredients and flavor change, so we recommend trying it as is first.
Musicians' Beehive
Honey producer Alexandre was not originally a beekeeper. However, he comes from the countryside and had always wanted to work in nature, so in 2005, when a honey farmer he knew retired, he took over the farm. He learned how to make honey by learning from retired people and attending a specialized school.
In addition to being a beekeeper, Alexandre is also a music lover. Alexandre himself has played the double bass for 15 years, and his partner also plays the piano, so they named their beekeeping farm "Le Rucher des Musiciennes" (The Musicians' Beekeeping Farm). Apparently, they also hold regular jazz concerts on their farm!
How to enjoy honey
Its rich flavor makes it a great match for whole wheat bread, blue cheese, goat cheese, etc. Of course, you can also enjoy it on yogurt or cereal, or in coffee or tea.
Enjoy cheese with honey
Cheese and honey go great together! With a little extra effort, try this delicious snack to go with wine.
We received some advice from Fujiko Saito, a CPA certified cheese professional!
Fresh Cheese
Enjoy it by pouring it over fromage blanc or brillat-savarin.
It goes perfectly with fresh, unaged cheese! The honey brings out the milky flavor of the cheese to the fullest. This is high-quality, delicate heather honey, so it's a rich sweet with the honey as the main ingredient rather than the cheese. You can also add seasonal fruits for color.
Pairing wines: La Boheme (ancient Limoux recipe) sparkling wine, Brackett red wine (slightly sparkling wine), etc.
Blue Cheese
Among blue cheeses such as Gorgonzola, Stilton, and Fourme d'Ambert, this honey goes well with more refined and delicate types than rustic types. The stimulation of the blue mold is not too strong, so it will not interfere with the elegance of the honey. The honey enhances the umami components created by the blue mold breaking down fat, adding to the complexity of the flavor.
Pairing wines: Dorado, Rouvée red, etc.
Goat cheese
Saint-Maure, Celles-sur-Cher, goat cheese from Provence or the Loire, etc. This honey goes well with fresh goat cheese, of course, but also with goat cheese with the scent of flowers and herbs from Provence. It is also recommended to put goat cheese on a baguette, bake it a little, and then pour honey over it.
Pairing wines: Anjou white, Fontaine des Bois white, Var rose, Gard red, etc.
Hard Cheese
It is also delicious poured directly over mild cheeses such as Comté.
Pairing wines: Sparkling Spumante, Chateau de Loup red, etc.
Advanced
Even with strong-flavored cheeses, you may be surprised to find the perfect pairing if you get the saltiness and aging just right.
for example…
- Hard sheep's milk cheese...combined with truffles and hazelnuts and a touch of honey.
- Long-aged Parmesan...drizzled with honey mixed with balsamic vinegar.
- Washed cheeses...use milder varieties such as Pied d'Anglois or Gale de la Loire, or stronger varieties such as Munster, garnished with cumin or aniseed.
Profile of Professor Fujiko Saito
CPA certified cheese professional and cheese certification instructor. Japan Sommelier Association JSA certified wine advisor. Received a diploma from the Centre du Fommation des Produits Laitiers (Dairy Products Training Center) in Paris. Trained and obtained a diploma from cheese ager MOF Hervé Mons in Roanne, France. Trained on general cheese service and sales from MOF Etienne Boissy of cheese sales service in Lyon, France. Instructor at NHK Culture School. Formerly the manager of a cheese specialty store, he is always proposing fun and easy-to-understand ways to live with cheese.
EU organic certification
Gift wrapping not available
Back to Food
