At Tastings Gourmet Market this Saturday, we’ve got elegance combined with decadence: three ravishing truffled cheeses! Place one at the center of your cheeseboard and wow your family and guests. You’ll find these cheeses need no fancy pairings: the truffles alone are tasty enough!

Il Truffelino Cheddar

This delightful truffled cheese is perfect for your dinner party or to give as a hostess gift. Its 7.5-ounce size packs a punch: the creamy texture of Cheddar combined with the complex and elegant taste of black Italian truffles will make your mouth water.

And it melts like a dream and tastes like truffle butter. Melt onto baked or mashed potatoes, add to macaroni and cheese, or make a luxurious grilled cheese sandwich. A basic cheese soufflé made with Il Truffelino transforms a simple dish into something truly memorable. Or try it rolled in pancetta with sprigs of thyme.

This is sure to be a hit on your holiday cheeseboard.

Origin: England
Milk: Pasteurized cow
Rennet Type: Vegetarian
Age: 9 months
Look: Wrapped in black wax to preserve the flavor; dotted with black truffles
Feel: Semi-firm, smooth, creamy
Smell: Earthy aroma of truffles
Taste: Intense and savory; meaty, earthy taste of truffles in a mild Cheddar. Tastes like truffle butter!
Tastes good with: A baguette or crostini. Melt onto baked or mashed potatoes, add to macaroni and cheese, or make a luxurious grilled cheese sandwich. A basic cheese soufflé made with Il Truffelino transforms a simple dish into something truly memorable. Or try it rolled in pancetta with sprigs of thyme.
Pairs well with: Prosecco as it tends to cut through the aroma of the truffle, Champagne, other bubblies, Cabernet Sauvignon

Pecorino Tubermagno with Truffles

Summer truffles are what make this Pecorino especially divine. Perfectly buttery and truffley, this cheese will melt in your mouth.

Pecorino is made all over Italy. What sets this one apart from others is the delightful combination of sweet sheep’s milk and savory truffles. The cheese has an oily texture, which is common among aged sheep’s milk, and the flavors are well balanced with undertones of earth and fungus. Delicious!

Origin: Italy (Lazio region)
Milk: Pasteurized sheep
Rennet type: Traditional
Rind: Natural
Age: 120 days+
Look: White with flecks of black truffle
Feel: Hard, crumbly
Smell: Truffley, earthy
Taste: Rich, nutty, buttery
Tastes good with: Cured meats. Try it shaved onto a salad of beef Carpaccio and arugula with a little Tuscan olive oil to dress it.
Pairs well with: Chianti, Barolo, other Italian reds

Truffle Raclette

Invite this cheese to your next raclette party! The black summer truffles make this meltable cheese even richer. (Racler means “to scrape.”) Imagine it scraped over a plate of potatoes…

Two percent of the cheese consists of glorious French summer black truffles. This creamy beauty will shine on your cheeseboard, and its notable umami flavor will please your palate.

Origin: France (Acquitaine region)
Producer: Fromagerie Baechler
Milk: Pasteurized cow
Rennet type: Traditional
Rind: Natural
Age: 2 months +
Look: Golden color studded with black truffles
Feel: Semi-firm
Smell: Slightly sweet. Truffle smell adds to the complexity.
Taste: Rich, earthy.
Tastes good with: Baguette, cornichon, potatoes
Pairs well with: French reds

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Truffles and Cheese