Decadant truffles deserve a spotlight on your holiday board
All products are independently selected. If you click on links we provide, we may receive compensation.
Photographed by Nina Gallant styled by Madison Trapkin
Truffles, the opulent ingredient associated with decadent cuisine, are among those foods that folks either love or hate—there’s really no middle ground. The era of drenching fries in synthetic truffle oil, circa 2005, didn’t help the argument. But as stewards of trendspotting, the culture team couldn’t help but notice the funky fungi increasingly popping up in our culinary travels, either laced in cheeses or mixed with cheese-adjacent accompaniments. (Honestly, I used to be a hater, but in January during the 2024 Winter Fancy Food Show, I noticed my disdain fading. At the end of day one, I even proclaimed that I may actually like truffles and really don’t know why I hated them to begin with.)
Lizzie Roller, director of merchandising at Murray’s Cheese, says truffles are popular because of their “umami-ness of flavor, deep and layered.” Truffles are delicate and must be handled gently when cooking. Typically, they’re used as a finishing ingredient, and oftentimes, when not in season, they’re dried and preserved in butter, oil, and even salt. And it’s not only their flavor that’s considered decadent; due to their rarity, some varieties such as the Alba white truffle, can sell for as much as $2,500 a pound! Decadent, indeed.
For those on the fence about trying truffles, Roller has some solid advice: “Fresh truffles are usually not quite as ‘strong,’ so fresh truffles shaved on eggs or pasta is a great place to start. From a cheese perspective, pairing them with another flavor should balance out their stronger notes, sort of like pairing blue cheese; a honey or a fruity jam is a good way to ease in.” For lavish entertaining featuring the oh-so-luxurious truffle, here are Roller’s five perfect pairings.
PECORINO TARTUFELLO
Origin: Italy Milk: Pasteurized Sheep
+ Patagonia Provisions Sourdough Sea Salt Organic Crackers
“I like the textural contrast the crackers provide. The cheese itself is pretty strong [with a] truffle- forward flavor, so these crackers really let the cheese shine.”
MURRAY’S CAVE AGED RESERVE TREELINE
Origin: New York City, New York Milk: Pasteurized Cow
+ Charlito’s Cocina Trufa Seca Salami
“This one is more of an umami bomb. The cheese itself is pretty meaty, and it matches the funk of the salami well. This is definitely a full- flavored bite!”
CYPRESS GROVE TRUFFLE TREMOR
Origin: Arcata, California Milk: Pasteurized Goat
+ Sidehill Farm Raspberry Jam
“Truffle pairings often go more nutty, or meaty, but I want to showcase the lighter side as well. This raspberry jam has a floral flavor that works really well with goat cheese, and it has a touch of earthiness that matches the truffle notes.”
MARIEKE TRUFFLE GOUDA
Origin: Thorp, Wisconsin Milk: Raw Cow
+ Marcona Almonds
“This one is a great snacker—super easy eating. I think the nuts bring out the earthy side of the truffle flavor, and the sweetness of the cheese and saltiness of the almonds provide a nice balance.”
MURRAY’S BURRATA
Origin: New York City, New York Milk: Pasteurized Cow
+ Mitica Truffle Honey
“Pure decadence. The soft, scoopable cheese is super creamy yet mild, and is a great backdrop to let the truffle honey shine. This one is an amazing starter for me, maybe with some sliced prosciutto on the side, and definitely with a baguette to sop up all the oozy goodness.”
Mallory Scyphers
Mallory Scyphers is culture's Executive Content Director and has been with the company since 2019. She lives on Mobile Bay with her husband, two young daughters, one old Shetland Sheepdog, one rambunctious golden retriever, and one calico cat. Her favorite cheeses are alpine styles and mineral-y blues.
