Honey is a natural food, rich in mineral salts and vitamins; it is produced by bees, through the reprocessing of nectar gathered from the flowers or the gummy substance (melata) found on many plants. The nectar is then collected in the honeycombs of the beehives, where the elaboration process and water evaporation continues. The honey produced is then extracted from the cells on the upper frames, through disopercolating (by uncapping the wax “cork”) of the small cells and cold centrifugation. It is then purified by filtering and left to mellow in the maturation containers.

The “Consorzio Qualità Miele Varesino”, whose aim is to safeguard the honey produced in the Varese province, at both the production stage as well as at marketing time, protects three types of honey:
    The strongly scented, floral
  • Millefiori honey, whose pleasant flavour varies according to the area of production, is extracted from the pollen of different flowers and from the gummy substance (melata) found on many plants. Ideal for home baking and for breakfast; The slightly amber coloured
  • acacia honey has a delicate aroma and a very sweet flavour. It is perfect with seasoned sheep cheeses and seasonal fresh fruit; The slightly bitter
  • chestnut honey has a strong aroma with dark colouring, shading to black. It pairs perfectly with seasoned goat and mixed goat-cow cheeses.
In the kitchen, honey is an ingredient that dates further back than sugar and, to this day, is still used to prepare many traditional cakes and sweets, while the combining of honey with certain types of cheeses is becoming ever more appreciated.