Murray's Cheese Class - Honey & Cheese Pairing

After long and relaxing week in Mexico, it is back to reality.  After an overload of beer, margaritas, and beans and rice, starting today I am doing a 3-day BluePrint Cleanse (for real this time).  But before I start that (drinking hot water with lemon as I type), I am trying to forget about all the delicious food I have eaten these past couple weeks.  Two weeks ago, my friends and I went to Murray's Cheese for a honey and cheese pairing class.  Taught by Louise Geller and Let It Bee Honey bee keeper, Christine Lehner, the class went through some amazing cheese and honey combinations.

The Best Thing I Had My Mouth - Mieli Thun Honey

I was in for a special treat when my friend brought me eight small jars of Mieli Thun Honey from Eataly.  If you live in New York and haven't stopped by this mecca of all foods Italian yet, you should.  It is crowded, and definitely an overload of the senses, but an experience you must do once (I have done it multiple times since it is right by my office - I don't know if it is ever NOT crowded).  Anyways, back to the Italian honey.  I thought I would just open one jar for a small taste, but I soon found myself eenie meenie minie moing each jar until there were none left to try.  Eight open jars, three crumby knifes, and a few sticky fingers later, my favorite ended up being the eucalyptus honey.  It was rich, intense, and caramely.  French honeysuckle honey was a close second!  To learn more about Mieli Thun Honey, click here.

Sorry I haven't been sharing any recipes, but I promise a hot salsa is coming soon!