Whole Hungarian walnuts are suspended in a base of pure acacia honey, and the combination makes a magical partner for cheese.
For decades, Hungarian honey has been the gold standard.
Queen Bee, Andrea Viszlai, and her family are the owners of Dr Honey.They are beekeepers committed to small-scale production under strict standards, to achieve honey of exceptional quality and purity.
Their honey is harvested within the Tokaj region of North-East Hungary. The honey is collected from their own hives, and is never mixed with honey from other sources.This guarantees that the honey is GMO free.
Some secrets have to be kept, but at dead of night they drive their ’nomadic’ hives to the forests, and leave them in situ for the 10-15 days that the trees or flowers are in full pollination. Then they drive the bees home, and extract the riches by cold pressing.
|Country of Origin||Hungary|
|Nutritional Info (per 100g)|| |
Energy 1599 kJ, 382 kcal | Protein 3.4g | Carbohydrate 69g | Sugar 67g | Dietary fiber 1.3g | Natrium 0.1mg | Fat 9,7g
|Ingredients||Acacia honey, Walnuts|
|Storage||Store in a cool and dry place, in room temperature, protect from direct sunlight.|
Throughout our history, we have sought, cared for and loved hand-made cheese. Search from over 600 delicatessens, farm shops and so on throughout the UK, and in over 30 countries (from Austria to Australia).
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The Fine Cheese Co. is a maturer, wholesaler, retailer and exporter of artisan British cheeses. We are based in historic Bath, founded by the Romans and famous for its beautiful Georgian architecture - alongside Venice the only World Heritage city in Europe.
We have been cheese specialists for twenty years, and from the start we have nurtured and supported the cream of British cheese-makers. We stock over a hundred hand-made British cheeses: from rediscovered gems such as Devon Oke, a hard but creamy cows’ milk cheese made to the original seventeenth century recipe, to Lord of the Hundreds, an unpasteurised mature sheep’s milk cheese made in the style of an Italian Pecorino.Read more about us >