Truffle Cheese

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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.