The Lady’s friend, Jim, sent her a couple of bottles of Nectavé, a 100% Organic Blue Agave Nectar, from Jalisco, Mexico. He suggested that we should try it with cheese instead of honey… a terrific suggestion.
In addition to the packaging being “pretty”, Nectave has a subtle sweet taste that adds to the enjoyment of cheese. The Lady first used Nectave when she made the Saint Andre Torta and then she used it in the Peaches and Mozzarella Salad she made last week.
She has drizzled it on Oregon Blue from Rogue Creamery; she used it in her coffee and on her Noosa Yoghurt and in her iced peach herbal tea.
It has replaced sugar and artificial sweeteners here at The Manse. The Man has been using it as well. In fact, it’s the “official” sweetener here now…
The Lady likes honey, but she doesn’t love it because of the “tang”; Nectavé doesn’t have that tang… it’s smooth and doesn’t get in the way of the flavors of the foods you are pairing with it.
Now for the values of Nectave in addition to taste:
Nectavé agave nectar provides incredibly delicious, calorie-saving sweetness with a low glycemic index.
Lower net carbs per serving than sugar; pure, all-natural and no additives; made from 100% blue agave; FDA certified organic; no high fructose corn syrup; vegan food and fair trade certified product. Which means… it’s good for you…
And let’s face it… if it’s good enough for Tequila…
I give Nectave 4 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: Drizzle it on Blue, Bloomy and Mozzarella cheese; with fruit and yoghurt; for more suggestions on using and serving Nectave, click here.
FTC Full Disclosure – The cheesemaker/manufacturer sent me their product, hoping I would review the product/cheese.
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