Maison de la Truffe Brie à la
Truffe (France): Imagine a
Brie halved horizontally
and filled with a layer
of truffle mascarpone.
Now that's a sandwich.
It's ultra-expensive,
for shoppers who
want to pull out
all the stops. Sell
them a bottle of
Champagne while
you're at it.
Grafton Village
Truffle Cheddar
(Vermont): This
highly regarded raw-
milk Cheddar producer
makes a version perfumed with
truffles and truffle oil. For a holiday-scented mac-
and-cheese or festive grilled cheese sandwiches,
this Cheddar could be just the ticket.
Sheep's Milk
Moliterno di Central al Tartufo and Black Truffle
Moliterno (Italy): These two large, aged pecorino
cheeses compete in the marketplace and have a not-
so-friendly rivalry. The former is made in Sardinia,
the latter in Basilicata. While still young, the hefty
wheels are injected with black truffle, producing
thick, dramatic-looking veins. Aging takes roughly
six months to one year.
Pecoretto al Tartufo (Italy): La Casera, the well-
regarded affineur in the Piemonte region, ages this
truffle-speckled mini pecorino for about 60 days,
so it is sweeter and milder than its more mature
cousins. At just a little over 2 pounds, it's a nice size
for a small cheese shop.
Besace du Périgord aux Truffes
(France): From Fromagerie
Chèvrefeuille, a goat cheese
specialist in the French
region renowned for its
black truffles, this 120-
gram bloomy-rind
charmer is shaped
like a satchel
(the meaning of
besace) or a giant
Hershey's kiss.
Cow's Milk
Robiola d'Alba al
Tartufo (Italy): A
young, soft, rindless
disk weighing about a
half-pound, this cow's milk
robiola from the Piemonte region is moist and
open-textured. Truffle perfumes the interior and
thinly shaved truffle decorates the top. What a
stunner for an end-of-meal cheese tray.
Crémeux des Cîteaux aux Truffes (France):
Affineur Rodolph Le Meunier dreamed up this
beauty, made by halving a young triple-cream
wheel horizontally, slathering truffle in the
middle, then reassembling the two halves. The
bloomy rind regrows, covering all evidence of
the manipulation and leaving tasters wondering
how the truffle got inside.
Point Reyes Farmstead TomaTruffle
(California): Launched in the fall of 2019, this
flavored version of the creamery's popular Toma
incorporates Sabatino truffle pâté. Grate it into
scrambled eggs, suggests Point Reyes Farmstead
co-owner Lynn Giacomini Stray.
Maison de la Truffe Brie à la
Truffe (France):
Brie halved horizontally
and filled with a layer
of truffle mascarpone.
Now that's a sandwich.
It's ultra-expensive,
for shoppers who
want to pull out
all the stops. Sell
them a bottle of
Champagne while
Chèvrefeuille, a goat cheese
black truffles, this 120-
Besace du Périgord aux Tru•es
PHOTO CHEVREFEUILLE
Robiola d'Alba al Tartufo
PHOTO GUFFANTI FORMAGGI
Pecoretto al Tartufo
PHOTO GUFFANTI FORMAGGI
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