My wife and I spent a lovely few days in Albuquerque, NM last week where we had the pleasure of meeting Chantal Foster and her husband Alex for dinner. Chantal is a local beekeeper in the Duke City, and her blog is chock full of good information, and is one I used extensively when I first started out.
In addition to talking shop, we exchanged honey from our hives. Now that we are back in Austin, Gitanjali and I decided to make a lunch of delicious meats, cheeses, and fruit paired with honey.
Just from the picture alone, you can see the two honeys are very different in color. Chantal’s honey is also much thicker than ours most likely due to the arid climate in New Mexico. We feel her honey has a more fruity and floral taste, and we even get a hint of pineapple in the finish. It paired very nicely with a La Tur from Alta Langa, Italy.
Our honey on the other hand has a bolder deeper flavor that paired well with blue cheese particularly a Rogue River Blue from Rogue Creamery in Oregon.
Both honeys are completely different in taste which just goes to show how the local environment and native flora influence the final product. We had a great time in Albuquerque and were happy to bring a taste of New Mexico back to Texas with us.