Sweetie, this is honey the way bees intended it—raw, unique and delicious. Most plastic honey bears are filled with a substance that was born in a hive then stripped of all its magical honey properties (anti-bacterial properties, B vitamins, and complex flavor)—it was heated, processed and homogenized, rendering it a pale shadow of its former glowing self. Enter Bee Raw: a company that’s 100% devoted to bringing you honey from single floral sources cultivated on family-run apiaries around the US. We love to mix and match honeys with different cheeses, yogurts and dishes—these bees have so many knees, you won’t have enough fingers to count them on.
- Colorado Star Thistle – Sweet and buttery with warm notes of cinnamon and nutmeg. It’s heavenly over mild, creamy treats such as Greek yogurt and young chevres, like Capri or Coupole.
- Colorado Yellow Clover – Not your typical clover stickiness here. The Yellow Melliot flowers of Colorado hold a warm, spicy scent reminiscent of cinnamon and nutmeg. Delicate and buttery, this raw honey goes well on funky, meaty cheeses like Tomme de Berger, drizzled warm on grilled Halloumi or on toasted pecans and fresh figs.
- Maine Raspberry - Barry White wrote songs about this honey because it makes us want to sing sweet love songs—it’s mellow razzle-dazzle is full of summer berries, cocoa-butter and smooth texture. We love it on sheepy tommes like Ossau Iraty and Roncal.
- Maine Blueberry – A New England summer afternoon preserved in amber sweetness for your enjoyment. We think it pairs particularly well with Aged Manchego and Gorgonzola Cremificato.
- Wisconsin Cranberry – Out of season- A seasonal sensation with an autumnal amber glow, the pungent yet fruity flavors of this honey are an amazing pair with Bandaged Cheddar or Dunbarton Blue and apples.
- California Black Sage – Versatile and mild, you can add this to your tea cup or drizzle liberally over crostini with Roquefort and walnuts on top.
- Florida Orange Blossom – Sun kissed and brightly floral, we love to drizzle this on salty, hard cheeses like Podda Classico followed by a bite of Prosciutto.
- New York Basswood - Basswood honey is a rare varietal that’s light and mild with warm herbal notes and a clean finish. It’s delicate flavor is best with other delicate flavors, like Petit Billy and Fromage Blanc.
- Washington Buckwheat – This is the 24 year old Scotch of honeys—it’s intense but smooth, character building and impressive. We have two schools of thought here at Murray’s as to what it pairs with best: some say Montgomery’s Cheddar, others say Colston Bassett Stilton.