Taste
Four Danish honeys: flavour and pairings
From delicate wildflower honey to dark forest honeydew, discover what sets each honey apart and how to serve it.
Begin with the colour and texture, then notice the aroma, flavour and finish. Tasting in this order makes the character of each honey easier to recognise.
Heather honey from West Jutland is red-brown to deep burgundy, distinctly spicy and full-flavoured, with a smooth, velvety texture. Enjoy it on its own or pair it with blue cheese, aged cheese, oat biscuits or rye bread. It is the defining taste of DANSK LYNG.
Wildflower honey, gathered from a changing variety of Danish spring and summer flowers, is paler, milder and delicately floral. Its gentle character pairs naturally with bread and butter, yoghurt, porridge and herbal tea.
Late-summer honey often brings together white clover, linden blossom, fireweed, heather and other flowers blooming at the same time. It is richly aromatic and deeper in colour, with a texture that may become more firmly set. Serve it with rye bread, hard cheese, porridge or black tea. The balance changes naturally with the flowers available to the bees each season.
Forest honey is made from woodland honeydew rather than flower nectar. Some harvests are pale and fluid; others are darker and more robust. Serve it with bread or mild cheese, or use it to bring depth to savoury cooking.