At the Table · 10 May 2026 · 4 min read
How to serve honeycomb on a cheese board
Comb, cheese, a knife and not much else. The four pairings we keep coming back to — and the one mistake most people make.
Honeycomb is the most theatrical thing you can put on a board, and the easiest. The wax is edible, the honey is already perfectly portioned, and you only need a knife. Here is how we serve it at home.
Four pairings we keep coming back to
Comb with a soft washed-rind — taleggio, a young brie, or a Hunter Valley triple cream. The wax cuts through the richness; the honey lifts it.
Comb with aged cheddar or a hard manchego. Salt and crystals against soft sweetness — the classic.
Comb with sharp blue. Stilton or a Roquefort. The two strongest things on the board, and somehow the most balanced bite.
Comb with fresh ricotta, warm sourdough and a crack of black pepper. Not really a cheese board — more a Sunday breakfast. The one we eat most often.
The one mistake most people make
Don't put the comb in the fridge before serving. Cold honey is stiff and waxy; room-temperature honey is glossy and pours from the cells when you cut it. Take the jar out an hour ahead.
Cut a wedge with a small sharp knife — straight down, like a slice of cake. Lift it onto the board honey-side up so the cells stay full. Eat the whole thing, wax and all; the wax is soft, mildly sweet and entirely edible.