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Honey and cheese


The combination of taste

The Marche is one of the few Italian regions where beekeeping has had a long-standing capillary network, passed down from father to son with knowledge and passion: especially since the early years of this century, a first-class reference for Italian beekeeping. Honey produced in the Marche is of prime quality, especially the kind which comes from the high hill country and mountains; in these areas agriculture is widespread, especially dedicated to growing fodder crops such as hedysarum, sainfoin and alfalfa, which are also excellent nectar producing plants. But the nectar can also come from spontaneously growing plants and from tree blossom (acacia, chestnut, etc.).

Some producers with a particular disposition towards researching and experimenting with new types of honey have launched themselves into making “barriqued” honey or honey infused with special inflorescences. 
Honey is often eaten with a good quality cheese and, in this sector too, the Marche tradition can boast a full range of excellent products; starting with the Casciotta di Urbino DOP (Protected Designation of Origin) and the Formaggio di Fossa di Sogliano DOP up to the many varieties of cheese made from ewe’s and cow’s milk enhanced by aging processes that make them unique, as well as Pecorino of Sibillini Mountains, Slow Food product.

Honey and cheese


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