If you’re looking for the most decadent, the most luxurious, the most velvety smooth, truffle cheese, well - you’ve found it! It was developed at Maison de la Truffe, an establishment started by truffle salesmen in 1932. The founders were from Carpentras, an area renowned for the fancy fungus, and they had the generational knowledge to buy the highest quality product to sell it at their shop in Paris. They displayed these gems of the culinary world like jewelry in glass front cases, and soon their shop was full of admiring chefs who wanted the best for their restaurants, and customers. So when they decided to make a truffle cheese, we wanted in!

To make this masterpiece, they cut open an almost ripe wheel of Brie, layer on a mixture of black truffle slices and mascarpone, put the top half of the wheel back on, and let the whole thing age until the truffle has perfumed the entire cheese and the Brie is at its peak. The rich mascarpone with its slight sour cream tang is an excellent purveyor of flavors of earth, mushroom, and shallot from the truffles. These flavors are mirrored in the Brie, emphasizing the most delicious aspects of both the cheese and the fungi. All you need with Brie aux Truffes is a glass of your favorite sparkling wine (Champagne if you’ve got it) and a hearty piece of baguette, and you’ll be in truffle cheese heaven!