Fresh Truffles have a strict hunting calendar, which – following the biological life cycle of the fungi – states with precision when each variety can be foraged. This also means that, every year, a few impatient hunters are fined thousands of euros for being caught red-handed in the woods ahead of time.
Out-of-season truffles are often of poor quality, not having had the time to develop their aroma, and negatively affect future crops as the spores don’t have time to mature and spread to generate the next truffle generation.
So, what to do when it’s not truffle time? Fortunately, there are many methods to preserve truffles: in oil, butter or added to cheese, dried, frozen or in paste. One of the most delicious ways is Honey & Truffle: our own sweet-and-earthy blend of honey and summer truffles. How to use it, though? Here’s some inspiration.
The easiest way to enjoy our honey is by making it part of a majestic cheeseboard. Aged and salty cheeses like Pecorino and Parmigiano and blue cheeses like Stilton and Gorgonzola are beautifully paired with truffle and honey. Make your cheeseboard extra-fancy with dried figs, apples and apricots, add toasted pecans and artisan crusty bread, and dive in guilty pleasure.
Elevate your baked Camembert by drizzling it with Honey & Truffle just after taking it out of the oven, then serve with almonds, slices of pear and as much bread as you can handle.
Tip: does your Camembert curdle in the oven? Use a type from non-pasteurised milk – it melts perfectly.
Mix together Honey & Truffle, Dijon mustard, salt and pepper to create a tangy sauce for potatoes, pork or chicken.
Use it in a truffle and honey beurre blanc sauce and pour it over halibut fillets (here is a version with chanterelles from Food52, just swap regular honey for truffle flavoured).
Simply brush our Honey & Truffle over the skin of thyme and garlic chicken, or on the top of duck breast with apples and juniper. Stick in the oven and repeat the procedure as necessary.
Easy cheesy canapés
Try drizzling the honey on crostini with blue cheese and grapes, goat cheese and beetroot (add a pinch of colour with some micro cress), or ricotta with lemon zest topped with pea shoots.