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Truffle Tremor® Compound Butter

You may have made a compound butter with your favorite herbs, spices or other flavorings; but what about with cheese? From our friends at Cypress Grove Chevre, enjoy this recipe for Truffle Tremor® Compound Butter. The blending of butter and cheese, with the added flavor of Italian black truffles, is another level of decadence. Spread on a warm baguette, melt onto a hot steak or burger, on vegetables or potatoes!


  • 4-6 oz. good quality butter softened
  • 10-12 oz. Truffle Tremor® rind removed
  • 1 Tbs sage finely minced
  • 1/4 tsp Worcestershire
  • 3/4 tsp coarse black pepper


  • 1. In a bowl, combine the butter and Truffle Tremor®
  • 2. Fold in the Worcestershire sauce, sage, and pepper.
  • 3. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a tight log and twist the ends to close. Refrigerate for about an hour.
  • 4. Before serving, allow Truffle Tremor® Compound Butter to soften at room temperature.
  • 5. Can be made 5 days ahead or sealed tightly and frozen for up to 2 months
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