Fromage D'Affinois with Truffles *Third of Pound*

Fromage D'Affinois with Truffles, Third of a Pound

The same rich, buttery double crème as our house D'Affinois, with flecks of black truffle running through it. It keeps every bit of the creaminess and adds an earthy, savory layer on top.

Why you'll love it

• Double crème base — cream enriched milk, so the paste is silky rather than firm.
• Black truffle flecks — visible truffle through the paste, and the flavor follows it.
• Soft and spreadable — it spreads on bread without tearing it.
• Buttery and earthy — the dairy richness carries the truffle instead of fighting it.
• Pasteurized, from France — pasteurized cow's milk, made in France.

How to enjoy Spread it on warm bread with nothing else, or use it to finish a steak or a bowl of pasta. A dry sparkling wine cuts the richness nicely.

A truffled soft cheese that stays soft, which is not always how truffled brie turns out.