Truffle cheeses, Brie, Brillat Savarin, Coulommiers...

Creamy Burgundy cheese with summer truffle Tuber Aestivum Vitt. 3% 200g

This cousin very close to the famous Brillat-Savarin is filled with 3% summer truffle "Tuber Aestivum Vitt.". The sweet flavour of the summer truffle blends perfectly with the incomparable creaminess of this cheese. A pure delight for your festive meals or small gourmet cravings.

Le Fermier with black truffle Tuber Melanosporum 3% raw milk ±700g COMPAGNIE FERMIÈRE DE ROTHSCHILD

Delicately split with a Tuber Melanosporum black truffle puree, this excellent brie becomes an exceptional product! It marks your major events, end-of-year celebrations, and punctuates your gastronomic menus. To the eye, the black of the truffle offers a beautiful contrast with its light paste. On the palate, this farmhouse brie is creamy and persistent, the powerful aromas of the truffle intensely reinforce the undergrowth flavors of its rind. Created in 2007, the Truffle Farmer is the work of the Master Cheesemaker from the Trente Arpents estate, who selects with great care Meaux Bries patiently matured for 5 to 6 weeks. Each cheese is delicately cut in half, then deliciously garnished with a preparation based on Brillat cream, decorated with thin strips of black Périgord truffles. In order to allow the truffle to reveal all its aroma within the creamy texture of the cheese, the Farmer is then placed again in the maturing cellar for several days. Its creamy paste retains a characteristic nutty taste with rustic and woody accents. It lingers on the palate leaving a light and pleasant taste.

Burrata with summer truffle Tuber Aestivum Vitt. 0.15% pot 100g DEL GAUDIO GOURMET

Aveyron sheep tomme with Tuber Aestivum Vitt. truffle 1% ±2,2kg MAISON GABRIEL COULET

This organic sheep's tomme is made using a traditional process. It was carefully salted, scrubbed and turned by hand. Its dough is made from PDO Lacaune sheep milk, marbled with 1% Tuber Aestivum Vitt summer truffle. This tomme won the Gold medal at the Lyon 2025 International Competition.

Aveyron sheep's tome with truffle 1% 1/2 ±1.1kg MAISON GABRIEL COULET

This half sheep's tomme is made using a traditional process. It was carefully salted, scrubbed and turned by hand. Its dough is made from PDO Lacaune sheep milk, marbled with 1% Tuber Aestivum Vitt summer truffle. This tomme won the Gold medal at the Lyon 2025 International Competition.