Truffle Cheese

“Allow flavours to mature by placing the brie in the fridge for 10 days.”

In the Truffle Pieces can, there are 2 ingredients – the Truffle and the Gourmet Truffle Jus. They can be used together or separately. Each is as important as the other.

All Australian ingredients have been hand selected to create this Gourmet Truffle Jus which complements and captures the flavour and aroma of the truffle. These delicate notes cannot be forced into submission but must be treated with understanding.

Ingredients

• 1kg Brie
• 100g Manjimup Artisan Preserved Truffle

Method

With a piece of string, split the brie horizontally to form 2 discs. Slice the drained truffle into thin pieces and place it over the open side of the brie. Replace the top of the wheel and press together. Put the Brie back into the original paper. Allow flavours to in the fridge for 10 days. Remove from fridge two hours before serving.

Truffle Tip 1

It’s best to crush Truffle with a fork to extract the most flavour. Using the fork breaks open the spores and liberates the notes of their perfume as well as creates different sizes that will excite your tastebuds while eating the dish.

Truffle Tips 2

A little-known fact about the Winter black truffle (Tuber Melanosporum) is that transferring the flavours from the truffle to the requires time and heat.

It’s common in restaurants to see Truffle sliced raw over the top of a dish. This is not the only way to use Winter black Truffle Tuber Melanosporum. The slicing of raw Truffle over a dish is special to only one truffle, the white truffle Tuber Magnatum from Alba.

Manjimup Artisan Preserved Truffle are already cooked and ready to be used anytime anywhere in any dishes.