Honey and Cheese Pairing Guide
How to match Western Australian honey with soft, hard and blue cheese
A good cheeseboard does not need to be crowded to feel special.
A few well-chosen cheeses, something crisp, something fresh and one thoughtful drizzle can be enough to turn an ordinary evening into a proper cheese night.
That drizzle matters more than it may seem.
Honey does not simply make cheese sweeter; the right honey can brighten a creamy Brie, draw out the savoury depth of an aged Gouda or soften the sharper edge of a blue cheese. The pleasure is in the balance.
If you are new to pairing honey and cheese, begin with three easy matches: Southern Yate with soft cheese, Marri with hard cheese and Jarrah with blue cheese. Together, they create a simple tasting journey from delicate and creamy to rich and full-flavoured.
Why honey and cheese work so well together
Cheese brings salt, acidity, richness and savoury depth.
Honey introduces sweetness, aroma and a silky contrast in texture. When the pairing is right, neither one disappears; each makes the other more interesting.
A mild honey can lift the butteriness of a soft cheese without covering its delicate flavour. A fuller honey can echo the toasted, nutty notes that develop in an aged cheese. A darker, maltier honey can round out the salt and intensity of blue cheese, making every bite feel smoother and more complete.
The secret is restraint. Begin with a very small drizzle, taste, then add more if the cheese can carry it. Honey should support the cheese rather than become the only flavour you notice.
Southern Yate honey with soft cheese
Southern Yate is light and approachable, with a mild character and a gentle citrus undertone. That freshness works beautifully with cheeses that are creamy, buttery or softly tangy.
Try it with: Brie, Camembert, Brillat-Savarin, triple-cream cheese, mature soft cheese or fresh goat’s cheese.
For an easy centrepiece, warm a small wheel of Brie until the middle is soft. Finish it with Southern Yate honey, walnuts and a few thyme leaves, then serve with sourdough or lavosh. It feels generous on the table but takes very little effort.
Marri honey with hard cheese
As hard cheeses mature, they often develop deeper flavours—salty, nutty, savoury and sometimes slightly caramel-like.
Marri has enough fullness to meet those flavours while keeping the pairing firmly in cheeseboard territory rather than turning it into dessert.
Try it with: Comté, Manchego, Gruyère, aged Gouda, mature cheddar or Pecorino.
For a warm bite, top a slice of toasted baguette with Comté and heat it briefly until the cheese begins to soften. Add a drizzle of Marri honey, toasted almonds and cracked black pepper. The honey brings the nutty, savoury notes together without overpowering them.
Jarrah honey with blue cheese
Blue cheese can be salty, peppery and wonderfully intense.
Jarrah’s malty, tangy character helps round out those sharper notes, giving the cheese a smoother and more balanced finish while allowing its distinctive flavour to remain clear.
Try it with: Gorgonzola Dolce, Stilton, Roquefort, Cambozola or Bleu d’Auvergne.
Place a little Gorgonzola and a thin slice of pear on a cracker or crostini. Finish with a very small drizzle of Jarrah honey and a piece of walnut. It is creamy, crisp, salty and sweet in one bite—and a good reminder that you do not need complicated recipes to make honey and cheese feel special.
How to build a three-cheese tasting board
The easiest boards are often the most enjoyable because every element has a purpose.
Choose one soft cheese, one hard cheese and one blue cheese. Add Southern Yate, Marri and Jarrah honey, then fill the spaces with pear or apple, walnuts or almonds, and a selection of crackers, lavosh or sourdough.
Serve the cheeses from mildest to strongest: begin with the soft cheese and Southern Yate, move to the hard cheese and Marri, then finish with the blue cheese and Jarrah. This order lets each pairing build naturally without the stronger cheese overwhelming the more delicate flavours that follow.
Take the cheeses out of the refrigerator before serving and allow them to come closer to room temperature. Their aromas become more expressive, and their textures are much more enjoyable than when served cold. Keep the honey at room temperature too, either in its jar with a small spoon or in a separate serving dish beside each cheese.
How much honey should you serve?
A little goes a long way. Start with a light drizzle directly over a slice of cheese, or let guests add their own from a small dish. Soft and delicate cheeses usually need less, while a strong blue cheese may welcome slightly more.
If you are hosting a tasting, encourage everyone to try the cheese on its own first, then taste it again with honey. It makes the difference easier to notice and turns the board into a relaxed, guided experience rather than simply another plate of food.
What about honeycomb?
Honeycomb is another lovely addition to a cheeseboard. It brings sweetness, a delicate chew and an instant focal point to the spread. Rather than drizzling it over the cheese, cut off a small piece and enjoy it in the same bite.
Tasmanian Leatherwood honeycomb works especially well with Brie, triple-cream cheese, aged cheddar, Manchego and creamy blue cheese. It is also an easy way to make a grazing board look abundant without adding many more ingredients.
An easy gift for someone who loves cheese
The Honey For Cheese Pairing Flight brings the three pairings together in one 3 × 60g tasting set. Each premium Western Australian honey has been selected for a different cheese style, with the combinations developed with input from a professional dairy-industry cheese judge.
It makes a thoughtful host or housewarming gift, a delicious addition to a wine evening or an easy date-night tasting at home.
And unlike a chilled cheese box, the honey can wait in the pantry until the recipient is ready to build their board. Add a favourite cheese, a packet of good crackers and a pear if you would like to turn it into a complete gift.
Frequently asked questions
What honey is best with Brie?
Southern Yate is our suggested pairing for Brie and other soft cheeses. Its mild profile and gentle citrus undertone complement the creamy texture without overwhelming it.
What honey is best with blue cheese?
Jarrah is a natural match for blue cheese. Its malty, tangy character balances the salt and intensity of cheeses such as Gorgonzola, Stilton and Roquefort.
What honey goes with Comté?
Marri works particularly well with Comté and other aged hard cheeses because its rounded sweetness complements their salty, roasted and nutty flavours.
Does the Honey For Cheese Pairing Flight include cheese?
No. The set contains three 60g jars of Western Australian honey. Cheese, crackers, fruit and other accompaniments are purchased separately, so you can build the board around your own favourites.
Can I give the pairing flight as a gift?
Yes. The three-jar format is a thoughtful choice for cheese lovers, dinner hosts, birthdays, housewarmings and corporate gifting. It can be enjoyed straight away or kept for a future cheese night.
Create your own cheese night
Three honeys. Three cheeses. One memorable board. Explore Southern Yate, Marri and Jarrah through a simple guided tasting with the Honey For Cheese Pairing Flight—or add Tasmanian Leatherwood honeycomb for another delicious way to bring honey to the cheeseboard.
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