There comes a time in every cheesemonger’s life when they have to take a good hard look in the mirror and declare to the world their favorite truffle cheese. So, here I go. I declare my favorite truffle cheese is our most luscious, most decadent, Brie aux Truffes! What a thrill! We needed that smooth, goopy, truffle-y goodness in our lives.

The specialists at Maison de la Truffe, a truffle seller established in Paris in 1932, developed the magical recipe for this decadent cheese. Dairy is a particularly good carrier for flavors of the luxe fungi, especially if it is extra rich, so the producers capitalized on that knowledge by slicing an almost ripe Brie in half and filling it with a concoction of black truffle pieces and mascarpone. Remember what I said about extra rich dairy? Yeahhhh these guys know what they’re doing.

Brie aux Truffes is crying out for bubbles – whether they be champagne, prosecco, pét nat, or another one of your favorites – and a baguette. And that’s it, that’s all you need with your slice of truffle cheese heaven.

For the love of cheese and truffley treats,

Kiri

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