The terroir of Wisconsin honey


Honey at the Dane County Farmers’ Market. Photo by by ★ (Bill Keaggy) via Flickr, used under a Creative Commons license (CC BY-NC-SA 2.0)

77 Square, the Wisconsin State Journal’s weekly entertainment supplement, recently ran an interesting article about how the specific conditions under which honey is produced yield very different tasting products. Gena Kittner’s piece begins this way:

Like wine and olive oil, experts say honey produced and harvested in a specific region has a “terroir,” meaning its color, aroma and taste reflects where it was made.

And increasingly, single-source honey — gathered from bees that take nectar from primarily one type of flower, such as blossoms from apple or black locust trees — are becoming more popular and sought after locally and nationally.

People “can afford to pay a little more for honey that has a nice flavor,” said Jeanne Hansen, secretary and past president of the Dane County Beekeepers Association.

It’s a nice read, so check out the full article here.

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