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You will need a piece of perfectly creamy brie, camembert or triple cream style cheese. 

Split open horizontally and shave truffle into the centre, sandwich and wrap in greaseproof paper and leave overnight.

5-7 grams fresh truffle for every 100 grams of cheese is perfect

Serve at room temperature with rustic toast and strong pinot.

Recipe kindly provided by Perigord Truffles of Tasmania