An Italian Chef ,who looked like a movie star, taught me this super simple trick: just dip a chunk of aged Parmesan, chipped right off the block, into warm honey and pop it in your mouth. Then take a sip of cold Pinot Gris to wash it down.
Here you have the most delicious and spare combination of flavors, textures and temperatures bursting in your mouth all at once.
Take some to a picnic or serve it as an opening at your next supper party. Because sometimes, the simplest ingredients are the most brilliant.