Equinox cheese eh?

Just like the eclipse, Rogue Special Reserve Blue is ,'now you see it, now you don't'.

Created in Oregon, USA it is only made for a few weeks during the Autumn Equinox, a time of the year when night and day are nearly exactly the same length – 12 hours – all over the world. This is the reason it's called an "equinox", derived from Latin, meaning "equal night". The September equinox occurs the moment the sun crosses the celestial equator – the imaginary line in the sky above the Earth’s equator – from north to south.

The cows that this cheese comes from graze in 1250 foot elevation pastures bordering Rogue River, where they eat a variety of pasture and native grasses, hop clover, wild herbs, Himalayan blackberries and wild flowers, supplemented with grass hay, alfalfa and grain off the ranch. This unique artisan blue cheese reflects a deep connection to the land and artisanship.

These rounds are lovingly hand-wrapped in local Carpenter Hill Vineyard Syrah leaves that have been macerated in Clear Creek Pear Brandy. Its forward, well-aged flavor tastes of brandy, fruit and burnt cream. A creamy, crunchy-smooth texture conjures specks of rock candy dissolving like divinity. The antique linen-hued paste features random tôile-styled patterns of green blue veins and the rind is gracefully imprinted by its grape leaf wrapping. The flavors include hints of sweet pine, wild ripened berries, hazelnuts, morels and pears.

Sweet Success, Honey mixed with Actual Truffles!

Whats better than enjoying some Fourme D' Ambert on a Friday afternoon I hear you say? Well try Perigord's Truffle Honey drizzled over some of your favorites and your cheeseboard will be taken to anther level.

So what is a truffle? Well the The French black truffle that is shaved into this delightful amber honey is the fruiting body of the fungus tuber melanosporum. This fungus forms a symbiotic relationship with the roots of oak and hazel trees. The edible portion, or truffle, is harvested in winter once it has matured and used as a flavoring (similar to a herb) in a multitude of dishes such as, veal, soup, fish, shellfish, game, rice and salads.

Perigord's Truffle Honey comes from Tasmania and uses only the finest Truffles. The French black truffle is considered the finest of the edible fungi and has a place in gastronomy alongside saffron, caviar, foie gras and the finest of wines. Widely considered as the jewel of French cooking it is prized for its unique flavor and intoxicating aroma.

The truffles are found from just below the soil surface to a depth of 20 cm where specially trained dogs and pigs are used to search for the truffles. German research has found that the truffles contain a steroid similar to that which is produced by male pigs during pre-mating behavior, hence why they use them to hunt!

This 140g Jar of sweet, fragrant honey is laced with chopped black truffle, creating a balance of earthiness and sweetness that explodes in your mouth with flavor. Try some of this fragrant honey over blue or soft cheeses, or experiment with a broad range of flavors and textures! Just Bee-careful not to go crazy with this stuff, @ $18 a jar, its one of those indulgences that shouldn't be wasted on cheese slices, only the best!

Coming in a rage of different flavors, even in a truffle salt, you won't mind getting your fingers sticky!

Bean About Town

Coffee has never been so erotic, until now.

Melbourne is home to plenty of legendary coffee places, but Naked Espresso's full-bodied blends and rosters of single origins are upping the anti.

All (naturally) from Toby’s Estate, a social, ethical and environmental source of the tip-topest highest quality bean, Shanny Sena and Tom Ervin-Ward have teamed up with Toby's Estates state sales manager Jason Berley to create a little piece of heaven, Naked Espresso Bar on Little Bourke Street.

You could say the name comes from the special porta-filter used to make their signature rich, creamy double shot of espresso coffee, which is known as a naked espresso shot, or the bazaar Monday ritual where Tom, Shanny and Jason all turn up to work wearing boxers, either way, this is one joint you wont mind forgetting your pants for; arrive in your undies and you get a free coffee!

This cosy little 15 seater bar is filled with all the flavours you could wish for if marooned on a dessert island; obviously on this island you wish to never fall asleep, however there is bursts of colorfulness and sugary delights galore. With black forest waffles with morello cherry and chocolate syrup for breakfast, acclaimed sandwiches, and ever changing flavors of baby macaroons, you will want to hold on to this little Wilson Mr Hanks. Open 7am - 4pm Monday to Friday, but sadly closed on the weekend; but hey, who needs coffee on the weekend when you have cheese & wine, right?

390 Little Bourke Street Melbourne VIC 3000

Belgian Beer Cafe, Cheese & Beer Event

Raise your glass and expand your palette for this underappreciated partnership.

Laura Lown, from Milk The Cow and Murray from Belgian Beer Cafe, Southbank, Melbourne, will be teaming up to put on a taste sensation, pairing some delicious craft beers with some wonderful artisan cheeses from around the world. Let your taste buds do the talking with some champagne beer vs decadent triple creams, to some English ales vs meaty smoked cheddar. If you enjoy your beer, or enjoy your cheese, you won't want to miss this upcoming ticketed event early March. Book a seat at www.trybooking.com/Booking/BookingEventSummary.aspx?eid=40179"

For most, cheese is superb when paired with wine, wether it be a robust red, fruity white, or sweet sparkling, however, beer is actually considered a better match to cheese than wine. Both trace their roots back to the farm and both are the product of a fermentation process; cheese produces acid, beer alcohol, which makes them strong contenders. Theirs the nutty, caramel aromas found in both aged cheese and stouts, to the rich barley too creamy blues, If you haven't experienced a cheese vs beer taste match before, head to www.milkthecow.com.au where this week you can sample czech pilsner vs Dutch Boarenkaas, Vale Ale Pale Ale vs Caprinelle Tomme de Chevre, hargreaves hefeweizen vs L'Artisan Mountain Man and Sierra Nevada Stout vs Fontina.At only $16, bets on it won't disappoint."

For more information go to www.facebook.com/events/123261607849672/"

Saturday March 2nd 2013,3:00 – 5:00pm,Upstairs at Belgian Beer Café Eureka,5 Riverside Quay, Southbank Victoria, 3006"

Monet

Spring brings with it some fantastic creations, a season of rebirth, rejuvenation, renewal, resurrection, and regrowth, and of course, Woodside Monet, one of the most glamorous cheeses you will lay eyes on, and perhaps one of the most adorned. Seasonal and Fresh, not only does it wear a layer of edible organic nasturtiums on its head, but it holds a medallion around its neck, winning Gold at the 2012 Australian Grand Diary Awards. Nasturtiums are the base flower and determine the seasonality of the cheese which is usually available early spring to late summer, weather permitting. Named after the famous painter Claude Monet who's philosophy was that of expressing one's perceptions before nature, the feeling that overcomes Woodside Monet can but be compared to the exhibit of water lilies in Giverny. If you fancy a bite of this 120g golden nugget be quick about it. Woodside Monet is available for a limited period of time at Milk The Cow milkthecow.com.au