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Valle d'Aosta — alpine shepherding tradition, chestnut forests of the Aosta valley Techniques

1 technique from Valle d'Aosta — alpine shepherding tradition, chestnut forests of the Aosta valley cuisine

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Valle d'Aosta — alpine shepherding tradition, chestnut forests of the Aosta valley
Miele di Castagno con Formaggio di Capra Valdostano
Valle d'Aosta — alpine shepherding tradition, chestnut forests of the Aosta valley
The classical Valle d'Aosta pairing of chestnut honey with fresh or semi-aged goat's cheese — a combination that requires no preparation beyond sourcing quality ingredients. Chestnut honey from the Aosta valley (miele di castagno di montagna) is intensely dark, bitter, and tannic — nothing like the neutral acacia honey used in most culinary contexts. The bitter, resinous chestnut honey against the acidic, tangy goat's cheese creates a contrast that is the defining flavour experience of the region. The technique is in the temperature management and the proportioning.
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