Our guests at our recent honey tasting workshop in Athens had a unique opportunity to taste various greek honey varieries and visit our small organic apiary. Read the full story here and join us in the next private session.
Explaining honey tasting techiques
A nice sunny Sunday morning proved to be ideal for honey tasting and beekeeping experience in Athens. 12 visitors from all areas of Athens were our guests, ready to explore the secrets of this sweet jewel of nature. We started from the aromatic blossom honey and continued with the spicy thyme honey from cycladic islands.
Some bites of green apple during honey tasting intervals
Then, we passed on to fir honey from Peloponnese, oak honey from Mt Olympus, and cotton honey from Thessaly. Trying to describe the taste and aromas was not an easy task, but we all had fun with the process. We continued with heather honey, and strawbery tree honey, with its characteristic bitter aftertaste.
Orange blossom honey, Katiki cheese and bee pollen,
a healthy tasteful treat
It was time for a break, so we were pleased to taste a special homemade treat: Katiki cheese from Domokos, with crystallized orange blossom honey added, having a toping of bee pollen! Healthy, highly noutricious and amazingly tasty! We had two more honey to go: one defected honey in order to arise consumer awareness, and finally pine honey from the forests of central Evia.
Beekeeping in our small apiary
Last but not least: a visit in our buzzy bee hives. We all were special beekeeping clothes, lightened the smoker and inspected the colorful hives. We managed to find the queen in one of them, and everyone was thrilled by the whole experience!
Finding the bee queen is not an easy task
on a frame of hundreds of worker bees
