Building a cheese board around raw comb honey

Raw comb honey is a textural ingredient. The wax doesn’t melt at room temperature — you eat the cells whole. So the rest of the board has to keep up.

Start with a hard ewe’s milk cheese: pecorino, manchego, a dry comté. The salt cuts the comb sweetness. Add a soft, washed-rind cheese (taleggio, époisses) for the fat that the honey carries. Skip blue cheeses unless they’re mild — strong blues fight, they don’t play.

For the non-cheese: rye crackers, walnut bread, fresh figs, salted almonds. Pour something dry — manzanilla sherry or a riesling with bite.