Since the antique amongst Mediterranean people honey and dried fruits were the main sources of sweet flavours, and are still used nowadays in a huge range of desserts, the main one in Spain being the traditional turrón. But honey is not only a simple sweetener, already in Greek and Roman cooking honey was often added to savoury dishes or mixed with wine. And the Arabs also used honey to reduce the sourness of vinegar to create the sweet-sour flavour they liked especially. Among all the many examples of combining sweet and sour in cuisines across the world, there is one that rises above the rest: cheese and honey. Certainly there are lots of sweet things going really well with cheese: wine, sake, quince, apples, but there is something special about drizzling a bit of honey on a wedge of aged cheese.