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Truffled Brie
Black summer truffles and cheese are a match made in flavour heaven. Infusing creamy Cenarth brie with freshly grated truffle turns a tasty cheese into a truly luxurious one. Serve it as part of a cheeseboard, in a ploughman's or turn it into indulgent toasted cheese sandwiches.
Ingredients
- 1 black summer truffle
- 200g Cenarth brie
Prep: 10 mins + infusing | Cook: nil
Method
1. Finely grate the black summer truffle into a bowl. Slice the brie in half to create two rounds, and arrange them, sliced-side-up, on a board or plate. Sprinkle the grated truffle onto one cut side of the brie, leaving a slight gap around the edge.
2. Sandwich the brie rounds back together and wrap tightly with beeswax paper. Transfer the brie to the fridge and leave for 7 days to infuse. Serve the truffled brie as part of a cheeseboard, in ploughman salads, in toasted cheese sandwiches, or on top of a simple parmesan risotto.
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(£2.40 per 100g)
Silver Medal at the 2017 British Cheese Awards
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