Truffle Cheese

About

Truffle cheese done right starts with real truffle, and all four of these take the real stuff seriously. Maison de la Truffe's brie with truffles is the headliner: a wheel of brie split and filled with a layer of truffle cream, super decadent in exactly the way it sounds. Sottocenere, from the Veneto, hides flecks of black truffle in a delicate paste under a rind of ash and spices. Sotto cenere means “under ash,” and they mean it literally. Italy's Pecorino Tartufo gives sheep's milk the same treatment with a firmer, saltier result, and Spain's La Lavenda folds truffle into an aged sheep's milk wheel from La Mancha. A little goes a long way. Shave the firm ones over scrambled eggs or fresh pasta and dinner is suddenly a much bigger deal. Cut to order in Beverly Hills and shipped cold to 48 states.