This delicate, fluffy white mould is one of France’s classic triple crème cheeses. Made from cows milk and added crème fraiche and Truffle, it is luscious, creamy and buttery with a lightly sour note.
Key Facts
Details
Dietary
Key Facts
Origin: Burgundy region, France
Milk: Cow
Rennet Type: Animal rennet
Style: White Mould – Triple crème
Classification: Artisan
Shelf Life: 7-10 days
Goes well with: Champagne, sparkling wine, Pilsner or blonde beer
Mini Cremeux aux Truffes is made from whole milk with a layer of truffle and added crème fraîche in Burgundy. Mini Cremeux aux truffes can be served at many different ages, when young the texture is dense, the rind is mild and the flavour has a pleasant crème fraîche tang. As it matures, the rind blooms and becomes spicy, and the texture is like a rich, buttery mousse. For an indulgent breakfast, try Cremeux aux Truffes smeared on dense fruit bread, served with strawberries and Champagne.
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