The truffle is part of France’s gastronomic heritage. It is considered a luxury item and is often used to season dishes or as an accompaniment. The truffle blends equally well with pasta, risottos, in stuffing or sauces. But the truffle also brings out the taste of certain cheeses by adding a delicate and incomparable flavour. The black, white or summer truffles all have an easily recognisable, distinct and subtle aroma, which gives dairy products an even more unique character.
Friday 17 June 2016, 12:00Truffle specialites, unique and exceptional flavoured cheeses