Thyme Honey

Kalios is a French company that produces high-quality, gourmet food products from the Mediterranean region, with a particular focus on olives and olive oil. The company was founded in 2008 by two friends, Alexandre and Sébastien, who were inspired by the flavors and traditions of their Greek heritage.

Kalios works directly with small-scale farmers in Greece and other Mediterranean countries to source the best quality ingredients for their products. The olives used by Kalios are carefully selected and hand-picked, and the olive oil is cold-pressed to preserve its flavor and nutritional value.

In addition to olives and olive oil, Kalios also produces other gourmet products such as sea salt, herbs, and honey, all of which are sourced from the Mediterranean region. The company places a strong emphasis on sustainability and ethical practices, and is committed to supporting small-scale farmers and preserving traditional farming methods.

Kalios' products are highly regarded by chefs and foodies alike, and have won numerous awards for their exceptional quality and flavor. The company has also been featured in top food and lifestyle publications, including Bon Appétit and Elle Décor.

Ingredients: Thyme honey

Minimum Durability Date: 12 months

Storage conditions: Store at room temperature. The texture of honey changes over time.

It enhances your desserts, goes perfectly with fruit and can be enjoyed in the evening with an infusion.

Surprise your guests with our favorite recipe: thyme and honey cheesecake .

Serves 6 people - Preparation time 50 min
Ingredients

• 1 springform pan
• 1 pot of Kalios honey
• 250 g of Breton shortbread
• 80g butter
• 500 g of cream cheese
• 3 eggs
• 100 g of sugar
• Vanilla extract
• A few sprigs of thyme

Preparation

1. Preheat the oven to 160 degrees.
2. Mix the biscuit crumbs with the melted butter and a teaspoon of thyme. Press the bottom of the mold well.
3. Bake for 10 minutes.
4. Whisk the cheese with the egg yolks, powdered sugar and vanilla extract then delicately incorporate the egg whites.
5. Pour the mixture onto the biscuit base.
6. Bake for 40 minutes.
7. Let cool then leave to rest in the fridge for 4 hours.
8. Serve with a spoonful of honey.