Not Another Food Blog

Truffle infused honey

We first met at La Sala, a nice Italian restaurant in Surry Hills. My friends and I  had a few Proseccos at the bar and decided to order some cheese. As gracefully as possible we attacked the cheese board on its arrival. Soft brie, aged cheddar, grapes, quince paste, gorgonzola blue and… We all paused. There it was - glistening and winking at me in the dark - truffle infused honey.

We exchanged glances, honey and I. I have to admit initial shyness, almost awkwardness. It was going to be a new sensation and I knew it. It was going to be amazing. Seconds later a small piece of gorgonzola drizzled with truffle infused honey was in my mouth. Minutes later it was gone. All of the cheese and the honey.  We were left with the sticky, earthy aroma on our fingers and a post-orgasmic dizziness. I haven’t been back but it was a perfect one-night stand.

Two weeks ago I was at the Good Food & Wine show. I was at a stand tasting some olive oil and just before I walked away the guys brought out a fresh cheese board. And there it was again, my almost forgotten lover. This time I decided to take it back to my place.

I am sure there are many varieties of truffle infused honey out there so I can only vouch for the one that I got. It’s made by the Valley Produce Company and can be purchased in some good delis. You can find a list of retailers on their site. Their version contains Red Gum & Clover Honey, French Black Truffles and White Truffle Oil. Lush. Love.

How do you have it? The suggested usage is to drizzle the honey over blue cheese, have it with prosciutto, duck, fresh figs and pears. I’ve been having it with Blue Costello cheese over some water crackers. Just like that.

Note: I found this recipe, it looks good.  Roaring 40s Blue Cheese Vpc Truffle Honey Souffle Recipe