Brie à la Truffe
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Brie à la Truffe — a soft, bloomy-rind brie with a layer of black summer truffle (Tuber aestivum) paste through the centre. The cheese is made by Beillevaire in Machecoul, Loire-Atlantique. The process is straightforward: a young brie wheel is split horizontally, a layer of truffle paste (cream cheese blended with summer truffle, at 2.6%) is spread across the cut surface, and the two halves are reassembled and left to ripen further. The result, when cut, is a visually striking cross-section — white, creamy brie with a dark truffle seam running through the middle.
The truffle paste is not overpowering. At 2.6%, the truffle is present as a persistent earthy, mushroomy note that sits behind the richness of the brie rather than shouting over it. As the cheese ripens and the paste warms to room temperature, the truffle aroma becomes more pronounced — this is a cheese that reveals itself slowly rather than hitting you immediately. The brie itself is soft, buttery and mild, with the characteristic white bloomy rind that is edible and adds a slight mushroomy tang of its own.
This is an accessible entry point to truffle cheese — less confronting than a truffle-heavy pecorino or a truffle-studded hard cheese, and the softness of the brie makes it easy to spread. It also makes a good gift and a talking point on a cheese board.
Origin: Machecoul, Loire-Atlantique, France
Ingredients: Pasteurised cow's milk, cream cheese, salt, rennet, summer truffle (Tuber aestivum) 2.6%.
Storage: Refrigerate. Use within a few days of receipt for best truffle aroma. Bring to room temperature before eating — at least 30 minutes.
Net: 200g±
Allergens: Milk. May contain traces of tree nuts.
