Our Family’s (2nd) Year in the South of France
Kids and Castles - Our year with kids in the South of France

Making Truffle Brie

After our truffle hunting adventure, we decided that we had to enjoy the fruits of our labor and so bought a (very small) truffle. The fact that we had no clue what to do with it didn’t stop us.

The Truffle

Fortunately, the truffle farmer’s wife had many suggestions and tips:

  • Truffles are about smell, and not so much taste.  So when preparing dishes, the objective is to get the dish to absorb their smell.
  • The smell disappears within about a week (or less), if stored in a fridge.  Use a sealed container.  (I actually forgot and the milk tasted like truffles the next day!)
  • Don’t overcook truffles – you lose all the flavor!  Now I prefer not to cook them at all.

So what dishes are good with truffles? A famous Provençal dish is the truffled omelet. One way to prepare it is to put the mushroom with the eggs in a sealed container for a few days, so the eggs absorb the smell (eggs in the shell, or without – both approaches work!)

Other folks make mashed potatoes with truffles (I tried, but we didn’t get much of a truffle taste, perhaps because we overcooked them).

But our favorite by a long shot, is truffled Brie cheese. It’s easy to do, and very addictive because it’s so good.  Here’s how to prepare it:

  1. Slice a wedge of Brie along its length (cross-section).

    Brie Cross-section with a Côte du Rhône for Proper Inspiration

    A sign of quality for black truffles is the number of nervures (white veins) the mushroom has.  The more the merrier (and tastier).
  2. Many 'nervures' Means High Quality

  3. Shave thin slices of truffles on the inside of the brie.  The thinner the slices, the better.  The idea is to maximize the mushroom surface area exposure to the cheese so as to transfer the mushroom smell to the cheese.

    A Few Microns Thick for Best Results

  4. Finally, wrap the cheese in a plastic wrap (saran wrap or equivalent) to seal it.  Store in the fridge for at least 24 hours – two to three days is even better.  This gives it time to impregnate the truffle smell properly.

    Ready in 48 Hours

Now you can proceed to a legendary dégustation with a glass of Côte du Rhône for proper pairing. Mmmm. C’est délicieux!

6 Responses to “Making Truffle Brie”

  1. Vered says:

    Sounds really, REALLY good.
    A truffled omelet sounds promising too!

  2. Krista says:

    Thank you so much for following me on Twitter. 🙂 I love what you’re doing with your family!! I’m Canadian too, lived in California for 7 years, now I’m in Washington and moving to Australia sometime this year. 🙂 I love this idea for using truffles!! 🙂

    • Diane H. says:

      Hi Krista, Good luck in Australia! I absolutely love it there. I think as a Canadian it’s easy to feel at home – especially compared to the US.

  3. Lisane Drouin says:

    You’re becoming quite the foodie Diane!
    Very inspirational and timely: just bought a “canned” truffle at Gourmet corner and wasn’t too sure how to best use it (of course, it’s not the greatest quality, nor fresh!) It’s a great start!

    Thanks for sharing,
    Take care and bonjour to JM and the girls!

    • Diane H. says:

      Hi Lisane. According to Gilbert, a local farmer that JM runs into in the morning when he goes to pick up the bread, and who I get updates from, you can vacuum pack truffles and then freeze them and they’re like fresh when you open the pack later. But he has some kind of super-expensive farmer vacuum thing so we’ll probably never know.

  4. BC Robin says:

    That brie sounds terrific! Maybe one time instead of going to a restaurant for book club, we could host an hors d’oeuvres party featuring the brie… I’ll bet we’d get 100% turnout for that one!