Brie de Meaux layered with black truffle and mascarpone, decadent and perfumed.
Brie de Meaux layered with black truffle and mascarpone from Maison de la Truffe in Paris. Soft, decadent, deeply perfumed. Order online.
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Maison 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.
The 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.
This 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.
Soft and creamy throughout, the paste folds rather than crumbles and gives way easily under the knife with a visible truffle-and-mascarpone line running through the middle.
Pronounced and decadent. The Brie de Meaux base is mellow and buttery on its own, but the truffle layer pushes it into rich, perfumed territory that coats the palate.
A long, perfumed finish, the black truffle hangs around well past the bite while the buttery cream slowly fades underneath.
Fresh-cream and buttery lactic notes from both the Brie paste and the mascarpone layer in the middle, soft and rich rather than tangy.
A gentle browned-butter note from the ripe Brie sits underneath, more of a background warmth than a defined nut character.
This is where the cheese lives, deep black-truffle earthiness through the whole bite, forest-floor and perfumed rather than barnyard.
No peppery bite, the cheese is rich and earthy without any piquant edge.
Bloomy rind
Thin bloomy rind in the Brie de Meaux style, soft and mushroomy, blending right into the cream line under it.
Brie aux Truffes stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The fat content and truffle perfume want bubbles or a rich white to cut through and lift the aromatics. A sweet wine works for a dessert course read.
Keep the accompaniments quiet, soft fruit and a neutral honey let the truffle do the talking. A warm baguette is really all this cheese needs.
Video represents style and type of cheese - may not be an exact match in all cases.
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Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
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“A Parisian truffle house that finishes — rather than makes — its signature Brie, layering shaved black truffle and mascarpone between halves of ripe Brie de Meaux.”
Ripe Brie de Meaux wheels split horizontally and layered with mascarpone and shaved black truffle, then rejoined to infuse before sale.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
