Creamy French brie with white truffle running through every slice.
French cow's milk brie layered with Piedmont white truffle cream by Maison de la Truffe. Creamy, aromatic, decadent. Order online.
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A cow's milk brie from France, split and layered with a white truffle cream from Piedmont, ripened until the paste folds under a knife. It's an ultimate-truffle-brie kind of cheese, and Maison de la Truffe has been building recipes around white truffle since 1932, so they know what they're doing.
The paste is soft-ripened and creamy, with a cream line just under the bloomy rind giving way to a chalkier center the day it's cut. Right through the middle runs a distinct truffle layer, so every slice is buttery brie on the tongue with a big lift of white truffle perfume that fills the whole nose and stays there. The rind is thin, white, mushroomy, and edible — it echoes the truffle with its own earthy note.
This is a decadent cheese, closer to a triple-crème in richness than to a plain young brie. Serve it at room temperature so the paste goes properly soft and the truffle aromatics open up. Right in the sweet spot for a dessert course or the last cheese on the board.
Soft-ripened and creamy, the paste folds under a knife and pulls a cream line just under the bloomy rind, with a distinct truffle layer running through the middle.
Buttery brie on the palate, then a big lift of white truffle perfume that fills the whole nose and stays there. Rich, decadent, not for the timid.
Long, aromatic finish carried by the white truffle, coating the palate for 30 seconds or more after the paste has melted away.
Fresh cream and cultured butter on the front of the tongue, sweet and rich the way a proper brie should read.
A gentle browned-butter note under the truffle, more suggestion than statement.
Pure white truffle: garlicky, forest-floor, a little musky, unmistakable and everywhere at once.
No pepper or piquancy, just cream and truffle.
Bloomy rind
Thin white bloomy rind, mushroomy and soft-ripened, edible and part of the pleasure — it echoes the truffle in the paste with its own earthy note.
Brie stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Extremely rich brie infused with white truffle wants bubbles to cut the fat or a soft aged white to sit alongside the truffle perfume. A Piedmontese red like Barolo mirrors the origin of the truffle itself.
Fresh sweet fruit and a drizzle of honey give the truffle brie a counterweight — the sweetness lifts the earthiness without competing with it.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
