Truffles in celebration

Truffles in celebration

In the sparkle of the festive season, truffled cheeses reveal a subtle magic, a deep nobility and a delicate luxury. A sensory journey—elegant and memorable—to round off the festive year.

Kaempff-Kohler’s cheesemongers have made their choice:
the very rich truffle Pecorino, a goat’s cheese that of course comes to us from Italy, and the French truffled goat’s tomme, characterised by truffle shavings with its earthy flavour and powerful aroma, are already on sale.

As for cow’s milk, our cheesemongers have chosen, among others:
– Machecoulais with black truffle, earthy and delicately infused into its creamy, mild paste—melting at the centre, creamier near the rind—with a fresh, slightly lemony and savoury profile,
– and Barisien with truffles, an artisanal French cheese, triple-cream made from raw cow’s milk, with a soft paste and bloomy rind, enriched with black truffle shavings for deep woodland and hazelnut flavours, offering an incredibly melting and creamy texture.

True connoisseurs, of course, know the homemade truffled cheese, whose recipe Kaempff-Kohler’s cheesemongers guard jealously.

What’s more, the arrival of truffled Gorgonzola, small truffled goat’s cheeses shaped like a star and a Christmas tree, crottin with truffle and honey, truffled Camembert and the famous Koch Truffalo, an artisanal Swiss raw cow’s milk cheese with truffle, is expected soon—certainly before the festive season.