Discover truffles
Truffles in Switzerland
Truffles are underground fungi that grow in association with the roots of certain trees. Several species occur in Switzerland, particularly in calcareous soils. Their presence depends on the species and local conditions: every woodland and every harvest is different.
The WSL has also documented the white truffle Tuber magnatum in Geneva. This finding does not mean it is common in Switzerland or that the white truffles in our selection are Swiss-grown. Always check the origin stated on the product page.
Choose by species and season
Summer truffles, Burgundy truffles, Périgord black truffles and white truffles have different aromas and culinary uses. Species, maturity and freshness matter as much as the name on the label.
Keep the preparation simple
To appreciate the aroma, start with simple, lightly seasoned dishes. Depending on the species, grate the truffle or shave it into thin slices just before serving.
Butter or cream can distribute the aroma through a dish. For Uncinatum, we favour infusing in the refrigerator, then adding off the heat. White truffles are best added as a finishing touch, without cooking. For other species, follow the advice on their product pages rather than a single temperature rule for all truffles.
Store carefully and enjoy
Enjoy fresh truffles promptly and avoid leaving them exposed to the air for long periods. See our detailed storage advice and recipes to plan your meal.
Source: WSL, “La truffe blanche a traversé les Alpes” (2019, in French).