Musky truffle — Tuber brumale, from Switzerland

Tuber brumale, also known as the musky truffle, is a black truffle with a bold character, close to Tuber melanosporum but with more musky, wild notes.

It is found in Switzerland, particularly in woodland and at forest edges. Its pronounced aroma works especially well with eggs, sauces, purées and winter dishes.

Season: December to March.

To develop truffle flavour in butter, cream, mayonnaise or cream cheese, leave the mixture in a covered container in the fridge for 12 to 24 hours. Within this time frame, a longer infusion allows more truffle flavour to develop in your chosen fat.

For 100 g of butter: 5 to 10 g of white Alba truffle (Tuber magnatum) or 10 to 15 g of black Périgord truffle (Tuber melanosporum). These are Xavier’s infusion tips; adapt the quantity to your preparation and the intensity you prefer.

From one truffle hunter to another, with no middlemen.

We are truffle hunters too. Our Swiss truffles are harvested by us or by our partner truffle hunters.

Enjoy promptly: usually keeps for 5–7 days in the refrigerator, depending on ripeness and condition. Change the absorbent paper daily.