A French double-cream shot through with real black truffle turns ooey-gooey and spoonable.
Double-cream cow's milk cheese from France, folded with real black truffle. Silky, mushroomy, brioche-rich. Serve warm with honey and pear.
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A double-cream cow's milk cheese from the Rhône-Alpes in eastern France, shot through with specks of real black truffle. Ultrafiltration gives the paste its signature silky, dense body, and the truffle is folded in young so its perfume works into every layer under the thin bloomy rind.
At room temperature the paste turns ooey-gooey and spoonable, coating the palate like whipped butter with a sweet fresh-cream lift. The truffle lands right through the middle, damp-forest and mushroomy, with toasted hazelnut, cashew, and caramelized onion notes carrying underneath. The finish is long and earthy, buttered brioche behind it, sticking around for a slow 30 seconds after the cream fades.
This is one of the most decadent truffle cheeses we sell, and one of the easiest to fall for. Serve it a little warm and let the paste do the work.
Creamy and ooey-gooey once it warms up on the board, with a paste that pulls into ribbons under the knife and a thin bloomy rind that gives no resistance.
Rich buttered-brioche paste up front, then a pronounced hit of fresh black truffle through the middle. Not a stinker, but the truffle lands with real presence.
The truffle lingers long after the cream fades, a slow damp-earth pull with toasted hazelnut and caramelized onion carrying for 30 seconds or more.
Double-cream, high-fat cow's milk paste that coats the palate like whipped butter and reads as sweet fresh cream on the front of the tongue.
Toasted hazelnut and cashew notes riding alongside the truffle, with a buttery brioche warmth threaded through the paste.
Fresh damp-forest truffle right at the center, like the smell of black truffle just brushed clean of dirt, with a soft mushroomy note from the bloomy rind supporting it.
No peppery bite. The truffle brings aroma and depth, not heat.
Bloomy rind
Thin bloomy rind, gentle and mushroomy, meant to be eaten with the paste — it barely registers on its own but frames the truffle underneath.
Fromager d'Affinois with Truffle stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Champagne and Sauternes cut the double-cream fat while flattering the truffle, and a soft red like Pinot Noir echoes the earthiness without competing.
Ripe pears and figs give a soft sweetness that lifts the truffle, and a drizzle of acacia or truffle honey doubles down on the earthy-sweet register the paste is already playing.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
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.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
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