A few months ago you may have seen the below post on Jamie’s Instagram. Your first instinct was probably “Gee whizz that’s a big truckle of cheese”.
Well, that’s not actually the half of it; actually it’s a big truckle of truffle cheese, and it’s quite a mouthful in every sense.
Eighteen months ago, Jamie was given 1kg of white truffles by a friend in Italy. Those of you who know how much 1kg of white truffles costs will no doubt be wondering why. Well, that’s because Jamie, thanks to his truffle tagliatelle and truffle risottos in Jamie’s Italian, is the UK’s biggest importer of truffle (title pending).
Left with more truffles than he knew what to do with, Jamie turned to his long-time cheese hero Tom Calver of Westcombe Dairy and suggested creating a truffled Cheddar.
Tom’s response was a resounding no, because people only really flavour cheese when it goes wrong, but Jamie must have threatened him with a muslin cloth or something because, a year later, here we are.
It’s a phenomenal cheese – all the deep umami of the truffle with the tanginess of Westcombe’s gorgeous standard Cheddar.
But it wasn’t enough for Jamie just to pop it on some crackers with a chutney (although I assure you it’s incredible when you do); he went to his head chef at Fifteen and asked him to prepare a dinner of no fewer than seven courses.
Photograph by Merlin Jobst
So on 24 April 2014, the great and good of Jamie HQ and some lucky members of the public sat down for one of the cheesiest meals they might ever have attempted.
The absolute highlight for me has to be the rarebit (cheese on toast to most people!) topped with grilled veal. The incredible depth of flavour from the hung meat and truffle Cheddar, matched with the trashy gooeyness was just to die for.
Rarebit may be a dish invented in the Welsh Valleys, but it’s been perfected by the West Country… via Italy and London.
Photograph by Matthew Hickman
For those of a classier disposition, a dish of roasted onion, smoked almonds and nettles with Cheddar was also a masterclass in restrained, balanced flavours, especially considering the strength of the ingredients!
Photograph by Matthew Hickman
Jamie, Tom and Fifteen head chef Jon Rotheram were there to enjoy the food and greet the guests, making for a really special night for all involved. If it didn’t cost £2,000 a truckle, we’d be demanding Tom goes into full production of the cheese. Instead we’ll settle for the memories, and the knowledge that no rarebit will ever quite taste as sweet again.
Photograph by Merlin Jobst
Why/how did you decide to get into the cheese business?
I think life is too short to not do something you love, and I love food. Feeling pretty burned out of being cooped up in an office everyday, I took a sabbatical from the corporate world and really thought about what I wanted to do. When I returned to Denver I found my place at the Cheese Shop.
What do you like about being at the cheese shop?
What if you could wake up everyday and go to work and talk about things you are passionate about? Well, I get to do that. And as an added bonus I get to hang out with a fun and amazing staff. On an every day basis, I love talking to our customers about what they are using their cheese for - just to snack on, melting into a pasta dish or pairing it with wine or beer. It is fun to hear about new recipes and foods that people are trying. My favorite thing to hear when someone comes in the shop is “I need some cheese to go with this wine that I have.” I also love teaching the cheesemaking classes - I look forward to them every month.
Why/how did you get into the cheese business?
Growing up in an Italian family, life seemed to be centered around food. Some of my earliest memories are of standing on a chair helping my grandmother roll out pasta. My mother always made sure we had “respectable” cheese in the house. None of the Parm in a green can, or mac n’cheese from a box! In the Colorado mountains where I was raised, there were no local grocery stores so the bi-monthly trips to Denver were highlighted by the stop at an Italian deli on the northside. It was the closest thing to the New York delis my mom grew up with. The cheeses and charcuterie we got were staples in our home. That love of food that was instilled upon me at a young age and has only become more ardent. I began working at the Truffle Cheese Shop fifteen years ago as a part time job. My passion for food has kept me here. I love that I can continually learn about this amazing food that is cheese.
What do you like about being at the Cheese Shop?
Working in a cheese shop isn’t really working at all. It’s more of an experience. We are only one phone call away from any of our producers, we have products that you can’t find anywhere else in the country, and I learn something new literally every single day. We get to talk about, taste and share everything we know! Our staff is small and very close. It really is working with my cheese family. I love learning about the science, history and nuances of food. This job has allowed me to acquire a knowledge of cheese from the pastures where the animals graze to the chef’s that incorporate it into incredible dishes. Food is what defines cultures, it’s what brings people together. I am honored and humbled to be in an industry that has such a long and illustrious history.
Parm Charmer. I’m known to be skilled in breaking down large wheels of cheese using nothing but a single chef’s knife.
Why/How did you decide to become a cheesemonger?
I got a job at Whole Foods Market while I was in college, and randomly ended up covering a few shifts in their specialty department (cheese, meats, coffee, tea, etc.) and fell in love with cheese history. Each cheese has such a unique origin story and gives one such an interesting glimpse into the past. Alongside my appetite for cheese grew a hunger for knowledge, and I eventually ended up at what I consider to be the pinnacle of cheese shops in Colorado, The Truffle Cheese Shop.
Favorite cheese pairing? Cheese and beer is certainly the most fun to experiment with. I’ve been able pull flavor notes all the way from vanilla cupcake to bad fish, and while everyone’s always hunting for the ever elusive “third flavor,” you can simply accentuate the flavor of either the cheese or the beer with a pairing and definitely consider that a win.
What do you like about working at the Truffle?
The selection. The bosses and staff are great as well, but to be honest I’m in it for the cheese, and we’ve got a lot!
Truffled French Fries
Renae is a Brooklyn-based recipe tester who has certificates in both Pastry Arts and Culinary Arts from The Institute of Culinary Education.×
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 4g||16%|
|Total Sugars 2g|
|Vitamin C 19mg||96%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Truffles have been a treasure in high cuisine for years. Due to how hard it is to find truffles and how expensive they are, truffles used to be out of reach for most people, incorporated into elegant and exclusive dishes that most home cooks wouldn't attempt to make. However, affordable truffle-infused oil became an alternative to the actual truffle and the mesmerizing flavor of this underground fungus captivated a new audience of adventurous eaters. Truffle fries popped up in restaurants across the United States, creating a hype that means truffles became less scary and more common.
Truffle oils are delicious, decadent, salty, and earthy. While they are great accompaniments to meat, poultry, and seafood, they also kick up tasty snacks to go alongside a beer or cocktail. Because fries when coupled with truffle oil have such a robust flavor, make sure you serve them alongside foods that can hold their own. An obvious choice is a steak, but for sheer indulgence, you can, of course, eat them on their own.
Casual and unconventional, these fries are a great addition to your recipe arsenal. Easy to make and packed with flavor, use our recipe as a base and experiment with the amount of oil you'd like, the seasonings, and the additions of other herbs.
They're cooked twice in oil for a crunchy outside and a perfect inside, so be mindful of the very high temperature of the oil in this recipe: fry the potatoes carefully, and keep kids and pets out of the kitchen.
The art of making pasta with grated truffle
There are only a few pointers. First select the pasta you like and cook it in slightly salted water to the specifications of the supplier. You can cook it in vegetable broth for extra taste, but here we do it fast and simple. While the water for the pasta is heated to boil, we first fry a small, roughly cut onion in olive oil. In the beginning we fry on medium high, until the first browning occurs. Thereafter we add the garlic and put the flame lower, so the onion garlic mixture has time to color. However, do not caramelize the onions. Then we add a half bell pepper (red -if you have- colors nice) or some sliced courgette or button mushrooms and let these also smother. By the time the pasta is done, the simple vegetable mixture will be ready. All you then do is spreading the vegetable mix over the drained pasta, add a bit of cream or creme fraiche and grate the truffle over each plate. For spices, I only use some grated pepper and salt.
Jamie, Tom and Jon & the Westcombe Truffle Cheddar Experiment
Spring has sprung and what better way to celebrate than to be invited to Jamie Oliver’s restaurant Fifteen in London to sample a seasonal menu based around a very intriguing artisan cheddar experiment. It’s not every day that such an invitation comes along particularly as the ‘experiment’ in question involved 1 kilogram of Italian white truffles, valued at around £3-£4,000 per kilo. The truffles had been given, some eighteen months earlier, to Jamie Oliver who passed them onto his friend Tom Calver at Westcombe Dairy in Somerset, whom Jamie describes as being one of “the best known cheese makers on this planet!” Tom’s challenge was to use the white truffles to make Westcombe Truffle Cheddar, based upon the hand-crafted cheese-making methods used by the Calver family over on Westcombe Farm. Jamie hailed the truffle-cheddar marriage as “a fantastically bonkers experiment” and extended the challenge to Fifteen’s executive chef Jon Rotheram and his team, to create a glorious Westcombe Truffle Cheddar tasting menu.
The menu itself showcased both the very best of British seasonal and artisanal produce, alongside the brand new truffle cheese, whilst raising money for the Jamie Oliver Food Foundation which also supports young trainees through the Fifteen Apprentice Programme. We were also served an impressive selection of British, Italian, French and Spanish wines. The tables were set, the lights were dimmed, Jamie introduced the evening and welcomed his guests and Tom told us about the cheese. Out came the courses (officially seven) on the tasting menu, although we were also treated to some additional truffle cheese tastings and some sweet chocolate truffles at the end of the meal. The only downside for me? At eight month’s pregnant I couldn’t sample any of the wines – though I did relish every mouthful of the accompanying truffle tasting menu!
To start, we tucked into cured meats from Cobble Lane, matched with a British wine Nyetimber Classic Cuvee, 2009, made in West Sussex. The cured meats were also British made, in London, by Matt, Mat and Adam and they’d easily rival anything made elsewhere in the world. Next, my favourite course of the evening, featuring Wye Valley asparagus with a light and tasty mushroom mayonnaise and Westcombe Truffle Cheddar. This course was served with an Italian wine Filipi Soave ‘Castelcerine’ (2012) from Veneto. The truffle cheddar, asparagus and a Venetian Soave made an exquisite trio. I adore Venetian wine having sampled much of it on a trip there last year, so I happily tapped into those memories whilst sipping my water.
Wye Valley Asparagus and mushroom mayonnaise with Westcombe Truffle Cheddar – photo credit Fifteen’s Jacques Dejardin.
Midway through the evening, we were served a slow cooked Roscoff onion, with almonds, nettles and smoked Westcombe Truffle Cheddar, whilst Jamie, Tom and Jon did the rounds and chatted to their guests. A little French wine was served with this a Maison Deux-Montille Pouilly-Fuisse ‘En Vergission’ (2008) from Burgundy. This was also my first taste of British nettles this season – both whole and in a pureed form. Get out and grab them while you can! My grandmother always told me that she survived the war by making nettle soup, with just a handful of nettles and one potato.
More British seasonality, this time in the form of wild garlic, with sweet and sour Westcombe Truffle Cheddar, served with with ‘gnudi’ – a delicate type of gnocchi made with ricotta and flour. This course was accompanied by an Italian wine Castello di Cigognola Barbera ‘1212’ (2011) from the Lombardy region that I’ve yet to visit.
Another highlight arrived next – grilled veal, with a Welsh truffle rarebit toast. Head Chef Jon had said earlier on that he would have happily eaten the Westcombe truffle cheddar as a Welsh rarebit alongside a good British beer – but that he thought Jamie’s guests would be expecting something a little more elaborate. The rarebit was indeed, very good. Interestingly, the veal was served with a red wine an Aster Crianza Robera del Duero (2008) from Spain. Lots of guests asked for re-fills of this wine, so I take it from their requests that it was particularly smooth and drinkable. My partner-in-crime, Katie from Feeding Boys certainly told me so!
Just as we were getting full, along came an explosion of freshness, colour and flavour from a blood orange sorbet with a mint granita – definitely now on my ‘must make at home list’- I’d probably try something along the lines of this Lemon, lime and peppermint sorbet, substituting the lemon and lime for fresh blood orange juice.
Towards the end of the evening, now extremely well fed, we sampled some more of the Westcombe truffle cheddar, this time served with thin and crispy oatmeal biscuit and Isle of Bulk Honeycomb. Again, this took me back to eating and drinking in a small cantina in a small village in the north of Italy where cheese, cured meats and honey along with a good bottle of red wine were pretty much all that the locals needed in life. At Fifteen, this course was served with an Italian dessert wine Pieropan Recioto di Soave ‘Le Colombare’ (2009), also from Veneto.
All in all, this was a truly enjoyable evening the white truffles had a very intriguing effect on the cheese, breaking it down and giving it a really lovely texture. The flavour wasn’t too overwhelming and was matched perfectly with a menu bursting with seasonality in keeping with the daily-changing and creative menu at Fifteen.
For more of a glimpse of the evening in photo form (I must learn how to use my camera in low-light settings!) pop over to read Matthew’s account over on The List.
Although the Westcombe Truffle Cheddar is unlikely to be available to buy, original Westcombe Unpasturised Mature Cheddar is stocked by Waitrose and by Neal’s Yard, as well as being available in the Westcombe Dairy Farm Shop.
Savory Cheese Truffles
I don’t know about you, but when you think of truffles, I usually think of chocolate. Not this time!
I work at Benigna’s Creek Vineyard and Winery and during the month of March we have the wine trail (Susquehanna Heartland Wine Trail) going on. We have food and wine pairings at each of the wineries on the trail. I was looking for some unique recipes to pair up with wine for our appetizer weekend.
I stumbled across the Savory Truffle recipe on myrecipes.com. and decided to experiment. To incorporate wine into the recipe I substituted the fresh lemon juice with wine. Turned out pretty tasty served on crackers!
Here are the ingredients: cream cheese, softened goat cheese, Traminette wine (dry white wine), fresh chives, roasted minced garlic, black pepper, chopped pecans and chopped parsley.
Beat together the softened cream cheese, goat cheese and wine with a mixer until nice and smooth.
If you don’t have Traminette wine, you can use any dry white wine. Something crisp and citrus-y like a Gewurztraminer or Riesling works best. Mix in the chives, garlic, and black pepper by hand.
Cover and chill in refrigerator for about 2 hours.
You can chill longer if you want. You want it good and cold or it gets to sticky to roll into nice balls.
Mix together the finely chopped pecans and chopped parsley. Roll the cheese mixture into 1″ balls and then into the nut and parsley mixture. Place onto a parchment paper lined cookie sheet. Cover and chill at least 1 hour.
Place the Savory Cheese Truffles into some candy papers so they look all fancy-pants, and serve with any kind of cracker and a dry white wine.
The truffles have an outside edible skin called peridium and the interior or &lsquothe heart&rsquo of the truffle, is called the gleba. The outside can be smooth or rough, the inside can vary in colour and vein density. These two elements together, as we will see later, help us to recognize the various species of truffles.
The heart of the truffle also contains spores, which are set like gems inside small sacs called asci.
How To Make Snickers Truffles From Scratch
Step 1: Start by placing butter and 12 Snickers fun size bars into a small saucepan and melt over low heat. Be sure to keep the heat low to allow time for sufficient melting without scorching the snickers.
By the time you complete the rest of the recipe, the snickers will have melted.
Step 2: Place the Nice biscuits into a large bag. Push out the air and seal the bag.
Use a rolling pin or your preferred crushing object. Crush biscuits to fine crumbs.
Tip: If you don’t have nice biscuits where you live you can substitute for any sweet plain biscuit.
Step 3: In a mixing bowl, combine the cream cheese, biscuits and vanilla extract. Mix thoroughly to create a uniform truffle dough.
Step 4: Add the melted Snickers and stir to combine.
Step 5: Chop the second bag Snickers fun size bars into quarters. (Keeping 7 aside).
Step 6: Mix the chopped Snickers into the truffle dough.
Step 7: Refrigerate the dough for a few minutes whilst you prepare the snickers truffle coating.
Step 8: Slice 7 snickers fun size left aside into slices (thirds).
Step 9: Place the chocolate chips in a microwave-safe bowl and set aside.
Step 10: To make the truffles themselves, use a small cookie scoop or a tablespoon to portion out the cake into generous balls. Then use your specialized cake-ball-rounding-baking instrument to form them into perfect circles.
Just kidding! We’re using our hands again!
Step 11: Roll the cake balls between your hands to get them fairly round, then place them on a foil or waxed paper. This allowed me to shape 21 truffle centers, 20 of which actually survived to be dipped.
The 20 Wildest, Weirdest And Most Delicious Recipes Of The Year
A few of our favorite dishes of 2015
Lordy, I ate a lot this year, particularly since experiencing FR recipe developer Paul Harrison’s patented In-N-Out grilled cheese. It’s not actually patented — you can’t patent a grilled cheese, let alone one that someone else created. Below are Food Republic’s top 20 recipes of 2015, from the trendy (hot chicken) to the highly unusual (Everything Bagel Nigiri) to the just plain awesome (Ukrainian garlic bread). The selections span contributions from A-list chefs like Daniel Humm and Jamie Bissonnette to our own recipe developer team. Here’s to more creative recipes in 2016!
Pork belly is beloved by the Chinese. This is the dish that truly serves up the natural fresh taste of pork — except in Sichuan, they just can’t help but add a garlic and chile sauce to kick up the taste and heat!
While my desire to eat with the utmost of authenticity was a great way to learn, it wasn’t always very fun. Somewhere along the way, I realized that “fun” is just as important as “fine” when it comes to eating and even more so in cooking. With this in mind, I present this highly sacrilegious snack, a tricked-out sushi-bar version of a bagel and lox.
This recipe has sentimental meaning for me — it is an ode to my childhood nanny, Sol. Both of my parents worked full time, so for the first eight years of my life, my sisters and I were like Sol’s adopted children. Sol came to Israel from Morocco in the mid-1950s, and years later, thankfully, she found her way to the Ronnen household. Her cooking was so different from the food we knew. Sol’s was laced with chilies and spices, and her carrot salad was a mainstay on the table.
The culinary and creative minds behind Eleven Madison Park (plus legendary mixologist Leo Robitschek) come together once more for The NoMad Cookbook, a collection of recipes from the beloved New York City hotel restaurant. And hey, just because the food’s fancy doesn’t mean a bacon-wrapped hot dog can’t make an appearance…as long as it’s smeared with truffle mayonnaise and topped with Gruyère and a meticulously prepared celery relish that involves both celery and celery root.
This taco was born out of a shared opinion among my cooks and friends that a tortilla is as worthy of precious ingredients as any piece of Raynaud china. When I thought about making a sea urchin taco, I knew that working it into guacamole would magnify the briny sweetness the spiky creature is known for — the fat in an avocado can help stretch and carry flavors just like a knob of butter. Its lobes (sometimes called “tongues”) show up three times in this taco: mashed with avocado, piled on top of the guacamole in a bright orange heap and combined with chipotle and lime juice in a simple salsa.
James Beard Award–winning Toro and Coppa chef Jamie Bissonnette knows his way around the vast world of preserved meat and fish. He’s a master of charcuterie (coppa is Italian cured pork neck) and an avid collector of canned Spanish seafood — an enviable hobby if you’ve ever loved a smoked mussel or glistening sardine in your life. Equally praise-worthy: his faculty and creativity with ‘nduja, a spicy, spreadable, melt-in-your-mouth fermented sausage.
“I eat this all the time,” says the chef. “I mean, I don’t necessarily start off my day with that much pork fat, but I love avocado toast, and I love the way this avocado mash gets really sour and flavorful from the ‘nduja and lime juice.”
Creamy sauce and earthy mushrooms is a tried and tested combination that never fails. Some might think it’s a little boring and old-school, but I’ve discovered a fun way of pepping up a classic. Replace boring button mushrooms with some exotic Asian mushrooms and the recipe gets an instant face-lift pair them with lots of bubbling cheese and you are on to a winner.
Even though my restaurant Talde is far from an omelet-your-way kind of joint, I knew toast had to make an appearance on the brunch menu. So why not in ramen, my favorite breakfast food? And boom, a new staple was born: perfectly chewy noodles doused in a broth infused with the flavor of buttered toast. Bacon and soft-boiled egg are the obvious extras.
The word pampushka can be used to describe a gorgeous plump woman and is one of my favorite words. Pam-poo-shka! These pampushki are traditionally served with red borscht. In Ukraine, we would use regular garlic, so if you can’t find wet (new) garlic, it will still be delicious. I have used wild garlic and its flowers.
André Prince Jeffries gave me strict orders: no sugar in the hot chicken. But I also believe part of the fun of cooking your own hot chicken comes from figuring out the spice blend you like best. And following the lead of the folks at Hattie B’s, I do like a touch of brown sugar to balance out the heat. I use red pepper flakes for texture and an added layer of spice, and I like a touch of cumin for woodsy depth. Applying the spicy paste after the chicken has been fried keeps the cayenne from scorching, and it allows the cook to customize the degree of heat per piece of chicken. Go ahead and experiment to make your own blend. And apologies to Ms. Jeffries. I’ll always visit Prince’s to taste the original.
Bell peppers are one of those things that people love to throw on the grill, but they usually end up as part of some skewer. That might have been exciting the first time you tried it, but not anymore. And if all the stuff is pressed together tightly on that skewer, the inner part of the pepper might not get cooked through by the time the steak on there hits medium. So I decided to do pepper on the grill a little bit differently.
If you want to be super-extra authentic, you can track down some Filipino-style fish sauce, known as patis, for this recipe. It’s on Amazon! Otherwise, use what you can get your hands on (nam pla, colatura, etc.). Some types of fish sauce are saltier and more concentrated some are sweeter and some are stinkier. Use what you can find. The idea is just to add an extra layer of umami-laden flavor.
Deviled eggs are having a moment in the culinary spotlight. Like other Southern home foods, they’ve moved to upscale restaurant menus and are getting makeovers all across the South. This version, from Shamille Wharton of Nashville, Tennessee, gets a beautiful, brilliant pink exterior from beet juice.
The eponymous “cups” of this recipe denote equal parts soy sauce, sesame oil, and rice vinegar. It’s a potent, salty and savory braised chicken dish with these ingredients, but the dish really gets its signature from the sheer volume of garlic cloves, thick pieces of ginger and fresh basil leaves for flavor. This recipe’s name might underscore the fact that most recipes were passed orally in Taiwan, rather than written, until recent generations.
Indians don’t glorify chicken wings the way Americans do, so I’m stepping in to bridge that inexplicable gap. When faced with chicken and the possibility of high-heat smoky cooking, such as any ol’ charcoal grill, there’s only one preparation on my mind. I’ve tandoorified and char-grilled everything from pork loin and tofu steaks to more traditional fare, like shrimp and lamb chops. Brine and baste all you want, but tandoorification (my word for marinating overnight in heavily spiced yogurt) is the way to go if your end game is “juicy and flavorful.”
Every once in a while we just have to pat ourselves on the back for doing something we haven’t seen in other cookbooks. We aren’t entirely sure we’re the first to make a brisket patty melt using corn bread, but we are sure this is the best version out there. A vast improvement on the close-to-perfect patty melt is enough to make us feel pretty good about this recipe. When you start seeing this on the menu of every chain restaurant in America in five years, just remember who thought of it first.
“I add chicken liver to my sauce for depth and flavor,” says chef Ed Cotton. “Most people can’t put their finger on the flavor profile, but when I tell them it’s chicken livers they are usually like, ‘Ahh, okay.’ It needs to be caramelized with the meats and really cooked out well. The addition of the chicken livers was shown to me by Barbara Lynch years ago when I was her sous-chef in Boston at No.9 Park.”
“This dish was inspired by my love for chicken wings and a popular Filipino dish called Kare Kare [pronounced kar-eh kar-eh],” says the chef. “The traditional Kare Kare dish is a stew made with slow-cooked oxtail in a peanut sauce. This dish works great as a snack or even a main course.”
Except for the time in the oven, everything for this quick-and-easy recipe happens in a blender. And don’t miss the freshly chopped tangerine peel garnish to zest things up. These ribs are so finger-lickin’ good!
Use this recipe as a blueprint for infinite possibilities with many vegetables. The main technique here is to char the vegetable in a small amount of oil and introduce a more robust flavor. Use your favorite vegetables: cauliflower, okra, green beans and artichokes all work wonderfully. The anchovy butter is inspired by flavors of bagna cauda, the Piedmontese “hot bath” sauce. This recipe makes an appearance on the menu at Saffron on a yearly basis. It’s a crowd favorite, even for those who aren’t big fans of anchovies.
* 1ml is a great starting point. Every person prefers their truffle flavor at different strengths. Feel free to experiment with different concentration ratios until you get to the perfect flavor strength for YOU.
Drop in the black truffle essence blend with the pipette that is provided in your order. Simply mix, thoroughly shake, and let sit overnight to allow the flavor to develop in the oil. Feel free to shake a few times to make sure distribution is thorough. You are now ready to use your homemade black truffle oil.
How to Use Black Truffle Oil
So now that you have your black truffle oil, what should you make!? The options are endless. Because black truffles are stronger in flavor and taste than white truffles, they lend themselves towards use in more robust dishes. Here are a few ideas on how to use black truffle oil in your recipes:
Truffle honey’s earthy-sweet personality is compatible with a variety of cheeses, from soft and fresh to hard and aged, even spicy and blue. Sharp and slightly flaky, Pecorino Toscano Stagionato is a super solid match—the sheepy, chestnutty flavor draws out the honey’s muskiness. When drizzled on Boucher Blue, the honey pumps up the creamy, mellow flavor of this raw-milk Vermonter.
Feature Photo Credit: Iuri/Shutterstock.com