--- title: "Honey with Wine and Cheese: An Interesting Aperitif Guide." date: 2026-06-10 published: 2021-04-09 author: "Dragos Nistor" featured_image: "https://honeybeeandco.uk/wp-content/uploads/2021/03/AdobeStock_94493392-scaled.jpeg" categories: - name: "Pairings" url: "/pairings.md" - name: "Recipes" url: "/recipes.md" --- # Honey with Wine and Cheese: An Interesting Aperitif Guide. Aperitif Guide·Honey·Wine·Cheese ## Honey with Wine and Cheese: *An Aperitif Guide* Raw honey, paired well, transforms a cheese board from accompaniment into event. The base rules, two aperitif menus, six cheese profiles, seven wines, and the brand range we built around them. By [Dragos Nistor](https://honeybeeandco.uk/about/) · Published Mar 2021 · Updated June 2026 ![Raw honey with cheese, grapes, figs and wine on a wooden board](https://honeybeeandco.uk/wp-content/uploads/2021/03/AdobeStock_94493392-scaled.jpeg "1") [Raw honey](https://honeybeeandco.uk/) with wine and cheese platters are one of the easiest appetisers but yet some of the most impressive ones. They are flexible, elegant and delicious. You can put anything you like together, arrange it and serve it to your guests, and you have got yourself a platter. However, for best results, there are some simple rules that you can use to make your platter look and taste rather professional. Whether you are preparing it for guests or a cosy night in with your partner, a cheese board can make regular food taste better. With its beautiful presentation, and all the vibrant colours put together, this appetiser will bring nothing else but joy and satisfaction to your palate. Even though it may sound a bit cliché, the phrase “you eat with your eyes first” makes perfect sense in this case. In This Guide [The Base Rule](#base-rule) [Acacia & Pear & Riesling](#hero-pairing) [Two Aperitif Menus](#menus) [Our Honey Range](#our-range) [Cheese Profiles](#cheeses) [Wines & Grapes](#wines) [Tasting Wine](#tasting) [FAQ](#faq) The Base Rule ## How to choose the right combination of *honey, wine and cheese* Most food products are consumed in specific social situations, especially situations that involve combinations between different products. The combination implies the phenomenon of interactions between different sensory stimuli: taste-taste, taste-smell, olfactory-olfactory. These interactions cause synergy, suppression, or enhancement of the perceived intensity of the sensory properties of the matched products. These are changes in the perception of sensory properties that have significant repercussions on the acceptability expressed by consumers, which can vary depending on the appropriateness of the combination itself [(Firenze University Press, 2018)](https://digital.casalini.it/10.1400/112060). [Wines influence the perception of the sensory properties of cheeses by increasing the perceived intensity of the overall flavour, bitterness, acid, salty and oiliness](https://digital.casalini.it/10.1400/112060). Since wine acts as an enhancer of flavours, the basic rule for choosing wine, cheese, and honey is straightforward. - Sour with Sour - Fatty with Round - Soft with Delicate - Lean with Light - Sweet with Sweet The choice of honey has to be the opposite or far away in taste and aroma to create contrast with the cheese. The wine acts as a taste enhancer. To make this easier, we have prepared a series of basic combinations that will make your aperitif a great success. Light-leaved acacias, by the door, stood up in balmy air, clusters of blossomed moonlight bore, and breathed a perfume rare. George MacDonald Our Favourite Pairing ## Acacia Honey with Williams Pears, Gorgonzola and Walnuts, paired with a young Riesling Our favourite aperitif platter and wine selection. Easy to prepare, easy to plate, and an absolute winner with anyone you serve it to. Prep**10 min** Cook**15 min** Serves**1 per pear half** ![Acacia honey with Williams pears, Gorgonzola and walnuts on a serving plate](https://honeybeeandco.uk/wp-content/uploads/2021/03/AdobeStock_296412473-1024x683.jpeg "2")### Ingredients (per person) - **1 Williams pear** - **1 walnut**, broken into pieces - **1 teaspoon [Acacia honey](https://honeybeeandco.uk/acacia-honey/)** - **20g Gorgonzola cheese** - **Salt and pepper** ### Method 1. Wash the pears, cut them in half and gently remove the seeds with a teaspoon. Pay particular attention to not break the pear, leaving a medium-sized hole. 2. Preheat the oven to 200°C. 3. Place the pears in a tray for 15 minutes. When done, remove and let cool. 4. Place a spoon of Gorgonzola inside each pear half. 5. Break the walnuts into small pieces and scatter on top. 6. Take a teaspoon of Acacia honey and glaze the top. Serve as an aperitif with a plate of fresh grapes alongside the wine. For this particular dish, we suggest a young **Riesling** to make your taste buds rejoice. Read more about it and other pairings in the wines section below. For the wider technique on Acacia with all blue cheeses, including Stilton, Roquefort and Cabrales, see our full guide to [Acacia honey and blue cheese pairings](https://honeybeeandco.uk/acacia-honey-and-blue-cheese-pairings/). “Charcuterie” is a French term for a branch of [cooking](https://en.m.wikipedia.org/wiki/Cooking) devoted to prepared meat products such as [bacon](https://en.m.wikipedia.org/wiki/Bacon), [ham](https://en.m.wikipedia.org/wiki/Ham), [sausage](https://en.m.wikipedia.org/wiki/Sausage), terrines, galantines, [ballotines](https://en.m.wikipedia.org/wiki/Ballotine), pâtés, and confit, primarily from [pork](https://en.m.wikipedia.org/wiki/Pork). Technically, the word “Charcuterie” implies preparing meats such as bacon, salami, sausage and others. However, not every board needs to include meat, or at least not since the beginning of the feast. The contrast between raw [honey and cheese combined with the appropriate wine](https://honeybeeandco.uk/sunflower-honey/) pairing creates a taste that is so unique, and it is a culinary experience on its own. Therefore, our advice would be to introduce the meats later. You do not want your guests’ palates to get bewildered by the strong taste of the meat. After mastering the art of charcuterie, here are two suggestions of our finest boards in two different price ranges. One of them is made of more affordable ingredients, the other is appropriate for a special occasion. Tier One ### Affordable Aperitif for 4 For our first selection, we propose using our exquisite raw [Acacia honey](https://honeybeeandco.uk/acacia-honey/) paired with a good Gorgonzola Piccante (Waitrose stocks an excellent one). To enhance the flavour of the cheese, we suggest the Italian Amaranta Montepulciano d’Abruzzo, available from [vivino.com](https://vivino.com/). To complete the experience, add seedless Vitoria grapes, any nuts you like, and a few slices of freshly baked bread or a bunch of crackers. - 1 jar of [HoneyBee & Co. Raw Acacia Honey](https://honeybeeandco.uk/acacia-honey/) - 2 bottles of Amaranta Montepulciano d’Abruzzo - 1 kilogram of red Vitoria grapes - 250g of nuts of your choice - 1 stone-baked loaf or 600g of cheese crackers Tier Two ### Luxurious Aperitif for 4 This board is the perfect appetiser for a tasting menu or a starter for an intimate special occasion. Substitute Brocciu cheese for the Gorgonzola: Brocciu is a notable substitute to the lactose-rich Ricotta because it contains less lactose, and comes from Corsica, the fourth largest island in the Mediterranean. To boost the flavour, match this board with one of the great wines from Bolgheri Sassicaia in Italy, such as Tenuta San Guido Sassicaia. Use Sangiovese grapes for the freshest taste of summer, or any red grapes if you cannot get hold of them. - 250g of [HoneyBee & Co. Raw Heather Honey](https://honeybeeandco.uk/heather-honey/) - 2 bottles of Tenuta San Guido Sassicaia - 1 kilogram of Sangiovese grapes - 250g of nuts of your choice - 1 stone-baked loaf or 600g of cheese crackers ### The Cheese Board Honey Selection We curate three honeys specifically for cheese pairing: Acacia for soft and creamy varieties, Heather for aged hard cheeses and blue, Wildflower as the all-rounder. Three jars, save 5%, free UK delivery. [Shop the Selection →](https://honeybeeandco.uk/cheese-board-honey-selection/) Our Honey Range ## Six raw honeys, six cheese-board roles Each honey in our range plays a different role on a cheese board. Light honeys lift creamy cheeses. Bold honeys cut through aged cheddar and blue. Set honeys hold their shape on the slate. Match the honey to the cheese, then build the board outward. [ ![HoneyBee & Co. Acacia honey jar](https://honeybeeandco.uk/wp-content/uploads/2026/02/acacia-honey-600x749-1.avif "3")Light & Creamy ### Acacia Honey Transylvanian acacia forests Light, runny, delicately floral. Drizzles beautifully over **brie**, **young goat’s cheese**, and **burrata**. The default match for soft and creamy varieties. Shop Acacia → ](https://honeybeeandco.uk/acacia-honey/) [ ![HoneyBee & Co. Heather honey jar](https://honeybeeandco.uk/wp-content/uploads/2026/02/heather-honey-600x750-1.avif "4")Bold & Resinous ### Heather Honey Yorkshire Moors, single annual harvest Resin and cocoa notes cut through strong cheese like nothing else. The cheeseboard essential. Made for **mature cheddar**, **stilton**, and **aged goat’s cheese**. Shop Heather → ](https://honeybeeandco.uk/heather-honey/) [ ![HoneyBee & Co. Wildflower honey jar](https://honeybeeandco.uk/wp-content/uploads/2026/02/wildflower-honey.avif "5")All-Rounder ### Wildflower Honey British Midlands, polyfloral A classic cheese board companion. Works across **brie**, **aged cheddar**, and **crumbly Lancashire**. Gentle sweetness balances saltiness and fat without overpowering. Shop Wildflower → ](https://honeybeeandco.uk/wildflower-honey/) [ ![HoneyBee & Co. Soft Set honey jar](https://honeybeeandco.uk/wp-content/uploads/2026/02/soft-set-honey-600x751-1.avif "6")Holds Its Shape ### Soft Set Honey British Midlands, controlled crystallisation Sits neatly on a board without spreading across the slate. Portion a small mound alongside **aged cheddar**, **brie**, **camembert**, and **hard goat’s cheese**. Shop Soft Set → ](https://honeybeeandco.uk/soft-set-honey/) [ ![HoneyBee & Co. Sunflower honey jar](https://honeybeeandco.uk/wp-content/uploads/2026/02/sunflower-honey.avif "7")Warm & Buttery ### Sunflower Honey Transylvania, monofloral Warm, faintly buttery, sets naturally to a firm gold. Works on a board with **manchego**, **gouda**, and **aged comté**. The honey for hard, nutty cheeses. Shop Sunflower → ](https://honeybeeandco.uk/sunflower-honey/) [ ![HoneyBee & Co. Linden honey jar](https://honeybeeandco.uk/wp-content/uploads/2023/05/linden-honey-600x750-1.avif "8")Woody & Mineral ### Linden Honey Transylvanian linden groves Cool, herbaceous, slightly minty. The unexpected match for **fresh ricotta**, **halloumi**, and washed-rind cheeses like **taleggio**. Try it instead of the obvious choice. Shop Linden → ](https://honeybeeandco.uk/linden-honey/) Acacia Pairings In Detail ## Acacia honey with cheese and wine Acacia is mono-floral honey of the acacia tree. When the acacia forests blossom, one can witness an amazing combination of white and green colours. **Acacia honey is gluten-free** which makes it suitable for those who suffer from celiac disease (always check with your GP before consuming). Rich in potassium, fluorine, calcium, sodium and phosphorus, Acacia honey is a great natural energiser. Light in taste with a smooth texture, it is ideal for everyday consumption. Perfect with toasties at breakfast or with your [afternoon teas](https://honeybeeandco.uk/afternoon-tea-with-heather-and-wildflower-honey/). Acacia honey is also welcome in summer smoothies as it is sweet without taking over the taste of fresh fruit and vegetables. Acacia honey is an ideal combination for raw honey with wine and cheese platters. In particular, we suggest these four combinations. HoneyCheeseWine Raw AcaciaProvoloneCabernet Sauvignon Raw AcaciaProvoloneBarbera Raw AcaciaGorgonzolaRiesling Raw AcaciaPecorino RomanoCannonau ### Or build your own with the Entertainer’s Selection Acacia, Wildflower and Linden. Three honeys that take you from cocktails through cheese to dessert. Save 5%, free UK delivery, ready to gift. [Shop the Selection →](https://honeybeeandco.uk/entertainers-honey-selection/) ![Raw Acacia honey on a mixed cheese platter with nuts and crackers](https://honeybeeandco.uk/wp-content/uploads/2021/04/Cheese-Selection-727x1024.jpg "9") Raw Acacia honey on a mixed cheese platter with nuts and crackers Cheese Profiles ## Six classic cheeses for the *aperitif board* The six cheeses below cover the spectrum: blue and creamy, semi-hard, hard, sheep, blue British, and soft French. Match each to the honey that sits opposite in flavour weight, and the wine that lifts both. ### Gorgonzola Italy, DOP since 1996 Do not eat the peel. Some sources call it edible. The vast majority is not. Gorgonzola is one of our super favourites and is thought to have first been produced in a village near Milan towards the end of the 9th century AD. In 1996 it received the DOP, or Denominazione di Origine Controllata, in English Controlled Origin Denomination, which ensures its quality. Like honey it is rich in vitamins B1, B2, B6 and B12, plus proteins, phosphorus, potassium, calcium, and vitamin PP. **Pair with:** Raw [Acacia honey](https://honeybeeandco.uk/acacia-honey/) + Riesling, or Raw Acacia + Sangiovese di Romagna, or Raw Acacia + Malvasia Secca. ### Provolone Naples, Italy Provolone is one of our favourites since it is a perfect pairing for raw Acacia honey. The name derives from the Neapolitan, the Italian name for “coming from Naples”. It is aged on average four months before commercialisation. Provolone can be found in two varieties, smoked and plain. When considering alternative honey and wine pairings, remember it is a semi-hard cheese and is either sweet or sharp depending on the variant. **Pair with:** Raw [Acacia honey](https://honeybeeandco.uk/acacia-honey/) + Cabernet Sauvignon, or Raw Acacia + Barbera. ### Parmesan / Parmigiano Parma-Reggio, Italy Hard Italian cheese produced from cow milk, generally aged 12 months. Parmigiano can also be aged 24 months and up to 36 for the Stravecchio variant. The cheese is produced between the Province of Parma and Reggio Emilia, from where the cheese takes its name: Parma-Reggio or Parmigiano-Reggiano. When purchasing this cheese, always read the label as there are many similar denominated products. The Parmigiano-Reggiano label should specify either PDO (Protected Designation of Origin) or DOP (Denominazione di Origine Controllata). **Pair with:** Raw [Heather honey](https://honeybeeandco.uk/heather-honey/) + Sangiovese, or Raw [Sunflower honey](https://honeybeeandco.uk/sunflower-honey/) + Chianti Classico. ### Pecorino Romano Italy, sheep milk, over 2,000 years old While Parmigiano-Reggiano is made from cow milk, Pecorino Romano is made from sheep milk. The name Pecorino comes from the Italian Pecora, or sheep. It is a salty hard cheese often used in dishes like Carbonara, but it is also tasty eaten by itself, leaving a pleasant retro-taste of salt, cheese fat and pepper. This particular cheese is over 2,000 years old and was used to feed Roman Legions because it could last for many months. **Pair with:** Raw [Acacia honey](https://honeybeeandco.uk/acacia-honey/) + Cannonau, or Raw [Sunflower honey](https://honeybeeandco.uk/sunflower-honey/) + Shiraz. ### Stilton Blu Derbyshire, Leicestershire and Nottinghamshire, England Typical cheese of the Derbyshire, Leicestershire and Nottinghamshire regions. Stilton Blu has received the PDO (Protected Designation of Origin) from the European Commission. It is not to be confused with Oxford Blue or Shropshire Blu, though they are similar. It can sometimes be mistaken for Gorgonzola due to its bluish veins. It is a creamy cheese with a minimum age of nine weeks. **Pair with:** Raw [Heather honey](https://honeybeeandco.uk/heather-honey/) + a young port, or Raw Heather honey + Sauternes. ### Camembert Northern France, PDO since 1992 Very soft cheese produced in Northern France from cow milk. Very popular worldwide, having received its PDO in 1992. It is often confused with Brie but differs in shape, taste and flavour. Camembert is the cheese for an early-evening board: serve at room temperature, scored across the top, and let it slump. **Pair with:** Raw [Soft Set honey](https://honeybeeandco.uk/soft-set-honey/) + Champagne, or Raw [Acacia honey](https://honeybeeandco.uk/acacia-honey/) + Sauvignon Blanc. If food is the body of good living, wine is its soul. Clifton Fadiman Wines and Grapes ## Seven wines that *lift the board* Most wine pairings on a cheese board come down to weight. A delicate wine cannot carry an aged cheddar. A heavy red flattens a fresh goat’s cheese. The seven wines below cover the range from aromatic white to dense ageing red. Germany & Alsace ### Riesling Aromatic and delicate, it produces white wines that are scented with aromas of **honey, lime and flowers**. One of the “Noble German Grapes”, also representative of Alsace. The classic match for Acacia and Gorgonzola. ![Bottles and glass of Sangiovese-based Italian wine](https://honeybeeandco.uk/wp-content/uploads/2021/04/wines-2242904-1024x714.jpg "10")Italy ### Sangiovese Savoury, lively and variable, the most common Italian grape. Its vineyards cover more than **11% of Italian plantations**. Many have heard of the famous DOCG Brunello di Montalcino, made 100% with Sangiovese, also one of the most common grapes in Chianti Classico. Piemonte, Italy ### Barbera One of Piemonte’s typical grapes. A young and effervescent wine that truly enhances the flavour of **Acacia honey and smoked Provolone cheese**. The match for any board where the honey is on the lighter end. France & Worldwide ### Cabernet Sauvignon Red wine grape often blended with Merlot and Cabernet Franc. Dense and dark, makes amazing full-body wines, and due to its acidity is perfect for ageing. Pair with Provolone and a teaspoon of Acacia for an autumn board. Burgundy & Champagne ### Chardonnay Dry, non-aromatic white wine grape with high acidity, which makes it perfect for sparkling wines all over the world. Most popular in its use for Champagne. The wine to start an aperitif board with: light, crisp, and forgiving with mild cheeses. ![Shiraz grapes on the vine](https://honeybeeandco.uk/wp-content/uploads/2021/04/Shiraz-Grape-1024x731.jpg "11")Southern France & Australia ### Shiraz Also known as Syrah, a very dark grape originating in southern France. High acidity, very dense, and well-flavoured. Familiar in wines like Tellus, Le Pupille and Penfolds St Henri. Built for Pecorino Romano with a teaspoon of Sunflower honey. Sardinia & Spain ### Grenache and Cannonau The most planted variety of red wine grape in the world. Cannonau is produced from a late-ripening grape: fruity, with a soft acidity. The natural partner for sheep cheese and Acacia honey. A whole-board wine that can carry the meal from the first cheese to the last. True connoisseurs do not drink wine: they taste secrets. Salvador Dalí Tasting Notes ## Tasting and appreciating *the wine* With Italy and France being the biggest wine producers in the world, it is interesting to look at the historical evolution of vineyards in these two countries and the main differences between their products. It was the Greeks who first industrialised wine, in Sicily and Southern Italy. The Romans, years later, expanded this industry to all corners of the empire. Wine was sacred to the Greeks and so it became sacred to the Romans. Historians have found so many texts about wine that they have been able to recreate the industrial expansion of it. A particularly interesting fact is its conservation: Romans used clay amphorae, while Gauls used wood barrels, as the wine would keep better over time. It is remarkable that Italians drink wine just as they did back then, young, sharp or strong, while the French still prefer aged wine. When we pour a little wine in a glass we can already understand much about it. Firstly we need to look at its colour. If it is cloudy and of non-transparent colour, it might be an indication of a fault. > The glossier the colour, and the more subtly shaded its different colour gradations, the better the wine. Hugh Johnson and Jancis Robinson, The World Atlas of Wine Smell it. We can understand its aroma and acidity from the first try, but it is not enough. Agitate the contents of the glass to allow the more mature wine to release its aromas. If the aroma does not change, it means the wine is quite young. Common Questions ## Honey, Wine and Cheese FAQ ### Which raw honey works best with a cheese board? It depends on the cheese. [Acacia honey](https://honeybeeandco.uk/acacia-honey/) drizzles beautifully over brie, burrata and goat’s cheese. [Heather honey](https://honeybeeandco.uk/heather-honey/) is the cheeseboard essential for aged cheddar, stilton and aged goat’s cheese. [Wildflower honey](https://honeybeeandco.uk/wildflower-honey/) is the all-rounder that works across most boards. Our [Cheese Board Honey Selection](https://honeybeeandco.uk/cheese-board-honey-selection/) bundles all three. ### What wine do you pair with honey and cheese? The wine is a flavour enhancer, not the lead. Match its weight to the cheese. Aromatic whites like Riesling work with creamy blues. Mid-weight Italian reds (Sangiovese, Barbera, Cannonau) carry a mixed board. Dense reds like Cabernet and Shiraz suit aged hard cheeses with bold honey. ### Should the honey be raw and unfiltered? Yes. Pasteurised honey loses the floral aromas that interact with cheese and wine on the palate. Raw, unfiltered, single-origin honey carries the character of the flowers it came from and that character is what makes a pairing work. Every [honey we sell](https://honeybeeandco.uk/) is raw, never heated above hive temperature, and traceable to one named region. ### Is Acacia honey gluten-free? Yes. Acacia honey, like all pure raw honeys, is naturally gluten-free, which makes it suitable for those with celiac disease. Always check with your GP before changing diet, particularly when other ingredients on a cheese board (crackers, bread) may contain gluten. ### How much honey should I put on a cheese board for four? A small ramekin per honey, around two to three tablespoons each. Guests rarely use more than a teaspoon at a time, and you want the cheese to be the star, not the honey. Two or three honeys is the sweet spot for variety without overwhelming the board. ### Can I use crystallised or set honey on a cheese board? Yes, and it has advantages. Set honey like our [Soft Set honey](https://honeybeeandco.uk/soft-set-honey/) sits neatly on the slate without spreading, so each cheese stays where you put it. Portion small mounds alongside the cheese rather than drizzling. Ideal for boards that travel from kitchen to table. ### What goes on a cheese board besides cheese, honey and wine? Vibrant colour and texture. Add fresh fruit (grapes, figs, sliced pear), dried fruit (apricots, cranberries), nuts (walnuts, almonds, pistachios), savoury crackers or stone-baked bread, and optionally cured meats added later in the meal. Vegetables (carrots, cucumber, celery) work for casual boards. Jams and chutneys add sweetness and acidity together. From The Kitchen Table ## Tried This Pairing Guide? Tell us how it went. Your review helps other home cooks. Loading reviews Recent Reviews ![Dragos Nistor, founder of HoneyBee & Co.](https://honeybeeandco.uk/wp-content/uploads/2026/03/Dragos-Nistor-Founder-at-HoneyBee-Co.-.jpg "12")## About the editor **Dragos Nistor** is the founder of HoneyBee & Co., the sixth generation of his family to keep bees. The brand has been featured in Vogue across three consecutive editions in summer 2024 and supplies NHS staff rooms, Premier League clubs and a handful of London hotels he is not allowed to name. He writes about raw honey, beekeeping, and the food traditions the family kitchen has developed over six generations. The aperitif board above came out of countless evenings entertaining friends across two continents, and the conviction that honey deserves a place on every cheese board worth setting out. **Founder, HoneyBee & Co.** · [Read his story →](https://honeybeeandco.uk/about/) ## You might also like [ Recipe · Baking ### Five Raw Honey Flapjacks One master method, five distinct flapjacks. Classic Acacia, orange and sunflower seed, fruit and nut, pear and cinnamon, dark chocolate. ](https://honeybeeandco.uk/raw-honey-flapjacks-5-ultimate-delicious-recipes/) [ Recipe · Dessert ### Honey-Drizzled Apple Puffs Six rings of British apple wrapped in puff pastry, dusted with cinnamon sugar, finished with raw Acacia honey. ](https://honeybeeandco.uk/honey-drizzled-apple-puffs/) [ Reference · Health ### Honey vs Sugar: A Comprehensive Report The definitive comparison. Glycaemic index, antioxidants, processing, and what the science actually says. ](https://honeybeeandco.uk/honey-vs-sugar/)