{"title":"Truffle Cheese","description":"\u003cp\u003eTruffle cheese done right starts with real truffle, and all four of these take the real stuff seriously. Maison de la Truffe's brie with truffles is the headliner: a wheel of brie split and filled with a layer of truffle cream, super decadent in exactly the way it sounds. Sottocenere, from the Veneto, hides flecks of black truffle in a delicate paste under a rind of ash and spices. Sotto cenere means “under ash,” and they mean it literally.\u003c\/p\u003e\n\u003cp\u003eItaly's Pecorino Tartufo gives sheep's milk the same treatment with a firmer, saltier result, and Spain's La Lavenda folds truffle into an aged sheep's milk wheel from La Mancha.\u003c\/p\u003e\n\u003cp\u003eA little goes a long way. Shave the firm ones over scrambled eggs or fresh pasta and dinner is suddenly a much bigger deal.\u003c\/p\u003e\n\u003cp\u003eCut to order in Beverly Hills and shipped cold to 48 states.\u003c\/p\u003e","products":[{"product_id":"sottocenere","title":"Sottocenere","description":"\u003cp\u003eThis is Sottocenere, a cow's milk cheese from the Veneto in northern Italy, studded with shavings of black truffle and aged under a coating of ash blended with nutmeg, cinnamon, cloves, fennel, and licorice. The name itself means 'under ash', and that ash rind is the whole idea, it seasons the paste as the cheese rests, layering warm spice on top of the truffle perfume already running through the wheel.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-hard and supple, a pale ivory color with little dark flecks of truffle worked all the way through. It slices clean and has just enough give to feel buttery on the palate. The flavor leads with truffle, deeply earthy, almost forest-floor, riding on a mellow cow's milk base, and then the spiced rind pulls in a second aromatic layer on the finish that holds for a long time after the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is one of the more aromatic truffle cheeses we carry, and the spice rind is what sets it apart. The truffle is real, not flavored oil, and the perfume is the kind that fills the room as soon as you cut into it.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673230106793,"sku":"10001365","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/sottocenere_1.jpg?v=1744804148"},{"product_id":"truffle-manchego-1","title":"La Lavenda Queso de Oveja con Trufa - Truffle Manchego","description":"\u003cp\u003eFrom La Lavenda in La Mancha, Spain, this is a sheep's milk Manchego-style cheese with real black truffle worked through the paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and pressed, dense and a little oily the way good sheep's milk cheese should be, breaking into clean slabs under the knife with dark veins of truffle running through. On the palate it leads with the classic Manchego nuttiness, toasted hazelnut and a quiet brown-butter pull, then the truffle opens up through the middle and lingers on the finish. Earthy, mushroomy, forest-floor truffle, not the chemically oily flavor you get in lesser truffle cheeses. It tastes like the real thing because it is the real thing.\u003c\/p\u003e\n\u003cp\u003eThis sits right in the sweet spot for truffle cheese. The sheep's milk gives it enough backbone to carry the truffle without disappearing, and the truffle is dosed honestly, so it reads as savory depth rather than perfume. One of those cheeses that wins over people who think they don't like truffle cheese.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673237971113,"sku":"10001258","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_6573.jpg?v=1744804409"},{"product_id":"pecorino-tartufo-mini-500g","title":"Pecorino Tartufo Mini","description":"\u003cp\u003ePecorino Tartufo is a sheep's milk cheese from Italy, infused with black truffle and aged about 30 days into a young, semi-firm wheel. The paste is pale ivory, shot through with dark specks of truffle that you can see the moment the knife goes in.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the pecorino leads with a clean salty tang and a gentle sheep's milk sweetness, and then the truffle takes over, earthy and aromatic in that deep forest-floor way that hangs on the finish well past the swallow. The texture sits right between semi-soft and semi-hard, dense enough to slice cleanly but still moist, so it cuts into neat wedges without crumbling.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses that does the work for you. A little something like this on a board with honey and figs, or shaved warm over fresh pasta, and the truffle does the heavy lifting. Worth the splurge for an everyday wheel that eats like a special occasion.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731333963945,"sku":"2545835005731","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PECORINO_AL_TARTUFOMINI.webp?v=1745866986"},{"product_id":"brie-truffles-lbs","title":"Maison de la Truffe (Brie w\/ Truffles)","description":"\u003cp\u003eMaison de la Truffe Brie, also called Brie aux Truffes, comes out of Maison de la Truffe in Paris, the truffle specialist that has been working with black truffle in the city for decades. The recipe is straightforward in the way the best decadent things usually are, a wheel of cow's milk Brie de Meaux is split horizontally, layered with mascarpone and slices of black truffle, then closed back up and rested so the perfume works its way through the paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft, ivory, and folds rather than crumbles, with a visible dark line of truffle and mascarpone running through the middle like an ice cream sandwich. The bloomy rind keeps ripening the cheese from the outside in, so the cream line under the rind goes properly oozy while the truffle layer holds the center together. On the palate it leads with buttery fresh cream and the mushroomy lift of a ripe Brie de Meaux, then the black truffle takes over, deep, earthy, and perfumed, and lingers well past the bite.\u003c\/p\u003e\n\u003cp\u003eThis is a special-occasion cheese, the kind of thing people walk in and ask for by name. Super decadent, in a class of its own among truffle cheeses.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45989825380521,"sku":"10001090","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_b6a61250-c087-4507-ae2c-13cf02f8af1d.png_v_1736255252.jpg?v=1755701520"}],"url":"https:\/\/cheesestore.com\/collections\/truffle-cheese.oembed","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}