I got the blues (bleu cheese, that is)

I had the chance to pick up some fabulous blue cheeses yesterday from Taste Artisan Cheese & Gourmet Shop in Hillcrest — what a treat! George Palmer of Taste helped me select these two cheeses to end a very special meal (C’s birthday dinner).

The Cashel Blue is a beautiful tangy, creamy cheese from Ireland and is the creation of a wife-and-husband team (Jane and Louis Grubb). It’s a semi-soft, cow’s milk cheese with an assertive taste.

The Valdeon Cheese we tried (the one in the back of the plate) hails from Spain. It has a stronger flavor than the creamy Cashel and is saltier than a Stilton. This cheese is made from cow’s and goat’s milks and made a lovely pairing with an elegant, earthy Pinot Noir. The cheese is often wrapped in sycamore or maple leaves when aged.

 

Gimme me some (Truffle) honey

I stumbled upon a luscious honey the other day at Lazy Acres by the Valley Produce Company (located in Australia). The Aussies have infused their Australian red gum and clover honey with black truffles and white truffle oil. Drizzled over a cracker with a spread of blue cheese (try it with a touch of Cabrales, a cheese made in Northern Spain), it is simply heavenly. The combination of flavors — the earthy truffles, the sharp, spicy blue cheese, the sweet honey — is divine. The umami synergizes in your mouth, creating a taste that bursts with unctuous earthiness.

I know they ship around Australia, but I’m not sure if they ship elsewhere. If you don’t see it at your local gourmet store, ask that they care it. Your mouth will thank you deeply.