{"id":48476,"date":"2024-11-14T00:16:00","date_gmt":"2024-11-14T05:16:00","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=48476"},"modified":"2024-11-25T15:14:18","modified_gmt":"2024-11-25T20:14:18","slug":"truffle-cheese-plate","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/cheese-pairings\/cheeseplate\/truffle-cheese-plate\/","title":{"rendered":"How to Make the Perfect Truffle Cheese Plate"},"content":{"rendered":"
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Decadant truffles deserve a spotlight on your holiday board\u00a0<\/h4>\n

All products are independently selected. If you click on links we provide, we may receive compensation.<\/em><\/p>\n

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Photographed by Nina Gallant styled by Madison Trapkin<\/em><\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n

Truffles, the opulent ingredient associated with decadent cuisine, are among those foods that folks either love or hate\u2014there\u2019s really no middle ground. The era of drenching fries in synthetic truffle oil, circa 2005, didn\u2019t help the argument. But as stewards of trendspotting, the culture team couldn\u2019t help but notice the funky fungi increasingly popping up in our culinary travels, either laced in cheeses or mixed with cheese-adjacent accompaniments. (Honestly, I used to be a hater, but in January during the 2024 Winter Fancy Food Show, I noticed my disdain fading. At the end of day one, I even proclaimed that I may actually like truffles and really don\u2019t know why I hated them to begin with.)<\/p>\n

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Lizzie Roller, director of merchandising at Murray\u2019s Cheese<\/a>, says truffles are popular because of their \u201cumami-ness of flavor, deep and layered.\u201d Truffles are delicate and must be handled gently when cooking. Typically, they\u2019re used as a finishing ingredient, and oftentimes, when not in season, they\u2019re dried and preserved in butter, oil, and even salt. And it\u2019s not only their flavor that\u2019s considered decadent; due to their rarity, some varieties such as the Alba white truffle, can sell for as much as $2,500 a pound! Decadent, indeed.<\/p>\n

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For those on the fence about trying truffles, Roller has some solid advice: \u201cFresh truffles are usually not quite as \u2018strong,\u2019 so fresh truffles shaved on eggs or pasta is a great place to start. From a cheese perspective, pairing them with another flavor should balance out their stronger notes, sort of like pairing blue cheese; a honey or a fruity jam is a good way to ease in.\u201d For lavish entertaining featuring the oh-so-luxurious truffle, here are Roller\u2019s five perfect pairings<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n

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Shop the Truffle Cheese Plate<\/a><\/div>\n<\/div>\n\n\n\n
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PECORINO TARTUFELLO<\/a><\/strong>
Origin: Italy Milk: Pasteurized Sheep<\/em>
+ Patagonia Provisions Sourdough Sea Salt Organic Crackers<\/p>\n\n\n\n

\u201cI like the textural contrast the crackers provide. The cheese itself is pretty strong [with a] truffle- forward flavor, so these crackers really let the cheese shine.\u201d<\/p>\n\n\n\n

MURRAY\u2019S CAVE AGED RESERVE TREELINE<\/a><\/strong>
Origin: New York City, New York Milk: Pasteurized Cow<\/em>
+ Charlito\u2019s Cocina Trufa Seca Salami<\/p>\n\n\n\n

\u201cThis one is more of an umami bomb. The cheese itself is pretty meaty, and it matches the funk of the salami well. This is definitely a full- flavored bite!\u201d<\/p>\n\n\n\n

CYPRESS GROVE TRUFFLE TREMOR<\/a><\/strong>
Origin: Arcata, California Milk: Pasteurized Goat<\/em>
+ Sidehill Farm Raspberry Jam<\/p>\n\n\n\n

\u201cTruffle pairings often go more nutty, or meaty, but I want to showcase the lighter side as well. This raspberry jam has a floral flavor that works really well with goat cheese, and it has a touch of earthiness that matches the truffle notes.\u201d<\/p>\n\n\n\n

MARIEKE TRUFFLE GOUDA<\/a><\/strong>
Origin: Thorp, Wisconsin Milk: Raw Cow<\/em>
+ Marcona Almonds<\/p>\n\n\n\n

\u201cThis one is a great snacker\u2014super easy eating. I think the nuts bring out the earthy side of the truffle flavor, and the sweetness of the cheese and saltiness of the almonds provide a nice balance.\u201d<\/p>\n\n\n\n

MURRAY\u2019S BURRATA<\/strong>
<\/a>Origin: New York City, New York Milk: Pasteurized Cow<\/em>
+ Mitica Truffle Honey<\/p>\n\n\n\n

\u201cPure decadence. The soft, scoopable cheese is super creamy yet mild, and is a great backdrop to let the truffle honey shine. This one is an amazing starter for me, maybe with some sliced prosciutto on the side, and definitely with a baguette to sop up all the oozy goodness.\u201d<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Decadant truffles deserve a spotlight on your holiday board\u00a0 All products are independently selected. If you click on links we provide, we may receive compensation. Truffles, the opulent ingredient associated with decadent cuisine, are among those foods that folks either love or hate\u2014there\u2019s really no middle ground. The era of drenching fries in synthetic truffle […]<\/p>\n","protected":false},"author":116,"featured_media":48480,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[543,345],"tags":[7278,12095],"coauthors":[33807],"class_list":["post-48476","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","category-cheeseplate","tag-cheeseplate","tag-truffle"],"acf":[],"yoast_head":"\nHow to Make the Perfect Truffle Cheese Plate | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Decadant truffles deserve a spotlight on your holiday board\u00a0 All products are independently selected. 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