Albemarle County is home to some of the finest honey produced in Virginia, with local beekeepers creating a range of honey varieties that reflect the county’s diverse landscape. From the blooming wildflowers of the Piedmont region to the rich, dark honey produced from the nectar of locust trees, Albemarle honey is known for its complex flavors and high quality. Supporting local beekeepers not only gives you access to exquisite, raw honey, but it also helps preserve the environment and support pollination efforts.
The honey produced in Albemarle County can vary in flavor and color, depending on the plants the bees visit. Spring honey often carries floral notes, while summer honey might have deeper, more robust flavors. Spring wildflower honey is light and sweet, perfect for drizzling over biscuits, while locust honey, which comes from the black locust tree, has a unique, delicate flavor that’s great for tea.
Simple Baked Camembert with Honey and Thyme
This easy recipe for Baked Camembert with Honey and Thyme is a perfect appetizer that takes just minutes to prepare but delivers big on flavor. The warm, melty Camembert with a hint of sweetness from honey and the fresh aroma of thyme is an irresistible treat.
Ingredients:
- 1 wheel of Camembert cheese (about 8 oz)
- 1 tablespoon honey
- 1-2 teaspoons fresh thyme leaves
- Freshly ground black pepper (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Cheese: Place the Camembert cheese in an ovenproof dish or on a small baking tray. You can leave it in the wooden box (if it comes in one) or remove it from the packaging and place it directly on the dish.
- Add Honey and Thyme: Drizzle the honey over the top of the Camembert cheese. Sprinkle fresh thyme leaves on top of the cheese for added flavor.
- Bake: Put the cheese in the oven and bake for 10-12 minutes, or until the cheese is soft and melted inside.
- Serve: Remove from the oven, let it cool for a minute or two, then serve warm with slices of crusty bread, crackers, or fruit for dipping.