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Spring Heather Honey (Aoc Corsica) by ChefShop.com The variety of Corsican honeys derives from the geographical exposure of the hives. Many Corsican beekeepers are still nomadic. Their hives are moved from sea level in the spring to higher altitudes during summer and fall, following a tradition called "transhumance". This process gives the endemic Corsican bee access to different flora: mainly within the "maquis", a complex and intricate mix of bushes and aromatic herbs, and the flowers of chestnut trees. The flowers of the woody shrubs of the "maquis" are very different in spring, summer and fall. Also, during summer, the flowers of chestnut trees located at higher level add a particular flavor. Typically, spring honey (Miel de Maquis de Printemps) is marked by sea lavender, summer honey (Miel de Châtaigneraie) by chestnut flowers, and fall honey (Miel de Maquis d'Automne) by the blossoms of the strawberry tree which is called the corbezzolo by the Sardinians. Summer Honey - Châtaigneraie d'Eté - is produced mainly from chestnut flowers with anthyllis, blackberry and genet blossoms also contributing. Harvested in July, this amber honey has a slow developing and complex flowery sweet taste with a light bitter finish. It will marry with many dishes, most notably with cheese. This honey is the most abundantly produced, benefiting from nature's summer largess. It also crystallizes naturally. Autumn Honey - Maquis d'Automne - is also produced from the maquis, but the difference in season brings a different variety of blossoms. The fall flowers of the strawberry tree, which is also known as the corbezzolo bush, ivy and golden samphire are predominant in the area. Production varies from season to season depending largely on the fall weather of each particular year. Harvested in November, this amber honey has a characteristic caramel sweetness mixed with a noticeable bitterness. This combination gives this honey a truly unique and surprising flavor, which will awake any palate. |
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Available from Amazon Price: $10.99 Updated on 11-30-2008.  |