Roses, Bees and Cows on My Plate


A photo of Lawrence Davis-HollanderCombining honeycomb and cheese is not a novel idea and a quick perusal of the internet shows this to be the case, although I’m surprised there aren’t a lot more recipes for it.  A delightful combination of flavors and textures makes this dish well worth trying. Really  it is what you call a serving suggestion as opposed to a recipe.

Unless you’re raising bees honeycomb is somewhat of a luxury item costing $16-18 a pound. Usually it comes in squares cut from the frames or in preformed rounds that are filled by the bees in the hives and the resultant circular comb placed in round plastic containers for sale.

This recipe will astonish your palate, and whether that is a good or bad thing is your choice.  I insist you try it at least once in your life.  Buying local honey comb and cheese is a nice way to support your nearby farmers.

 I selected a sharp regional cheddar, in this case from Grafton Vermont and made less than quarter inch thick slices.   I cut out individual small wedges of the honeycomb and plated them. Alternatively if serving at a party you would plate the entire round or square. Cover the comb with a single layer of cheese. Then drizzle a small amount of rose water over the entire assemblage.  I think you need a cheese combination that creates contrast with the honeycomb—a hard cheese with sharp and/or salty flavors, although other combinations could work well.


 Observe the reaction.

Lawrence Davis-Hollander
3/2/2011 12:51:16 PM

Hello Dave, Comb honey, or honeycomb is the honey right out of the hive with the beeswax, just as the bees make it--although I understand that sometimes it's pasteurized. When you eat honeycomb you eat the wax and the honey.

Nebraska Dave
2/25/2011 4:51:24 PM

Lawrence, does the honeycomb that you use in your serving suggestion have the honey in it or is it just the comb? I've never seen a food dish make in this manner before. It sounds quite unique. Have a great honeycomb recipe day.

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