Like wine or olive oil, good honey reflects its terroir.

That is, the local climate and the diet of the bees.

I love Italian chestnut honey made by bees who feast on pollen from chestnut trees.

Dark brown, smoky-tasting honey is so good with oatmeal or on a cheeseboard.

I also appreciate delicate California honey made by bees who live amidst orange blossoms.

It's my go-to honey for baking and stirring into tea.

And on the Yucatan Peninsula in Mexico, some very special bees are producing a unique, sweet and sour honey

that's said to cure illnesses.

Today, on Proof from America's Test Kitchen, the story of bees that don't sting and the highly

prized honey they produce.

Thank you. and the highly prized honey they produce. I'm Jack Bishop. Stick around.

Cabot Creamery is a farmer-owned cooperative that produces a full line of award-winning dairy products.

But they're perhaps best known for their incredible cheddars.

I recently chatted with Gina Acorsi, a cheese grater at Cabot to learn more.

Hey, Gina, it's great to meet you.

Awesome to meet you all, so, Jack. Thanks for yapping with me today. Yeah, Gina, it's great to meet you. Awesome to meet you also, Jack.

Thanks for yapping with me today.

Yeah, I love your cheeses.

And I've got a question about the business.

I read that Cabot is a certified B-Corp.

Can you tell me what does that mean?

So it's a third-party certification process, and it's very rigorous.

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