Creamy Honey from the Beekeeping School 1kg

This creamed honey comes from Le Rucher de l'École, the farm of Virginie and William Gay, beekeepers in the Morvan hills for two generations, in Saint-Léger-de-Fougeret, in the Nièvre. The barcode label calls it spring honey: according to the beekeepers' website, it is harvested in May on the Nivernais plain, in Burgundy. They describe it as white, with fresh, sweet flavours; in the jar photographed, it is a very pale yellow with lighter streaks.

The label states that it is unpasteurised and extracted by centrifugal force at hive temperature, around 34 °C. It crystallises naturally, and the beekeepers then work it mechanically to get a smooth, melting texture that holds on the spoon. It spreads on toast without tearing the bread, blends into a yoghurt, fromage blanc or porridge, and sweetens a tea or an infusion. In the kitchen, a spoonful is enough to glaze a duck breast or roast carrots, or to round off a mustard vinaigrette.

The 1 kg glass jar suits a household that has it every morning or a kitchen that uses it for baking; the beekeepers also sell this honey in 250 g and 500 g jars. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.