Both truffles and cheeses are produced in the Loire Valley. The combination of the two makes something even more special. We highly recommend you try a truffled cheese if you come across one. Truffle is a pungent intensely savoury aroma, but it often does not translate into an outstanding taste sensation. That's where the cheese comes in. Cheese has just the right texture and level of fat to make the truffle perform at its best. Don't hesitate to try it!
The cheese on the right is a Crémeux des Citeaux, that has been split and given a layer of truffles. A gift to us from the cheese refiner Rodolphe le Meunier (very well known and respected in France, and his products are available in New York). For those of you who need to know, the cheese on the left at the front is a Couronne Lochoise, a goats milk cheese virtually unknown outside our local area. The package at the back is hand churned butter seasoned with traditionally produced salt from the Ile de Ré, off the Atlantic coast of France.