Truffle cheese has gone from being a gourmet rarity to becoming a staple in the premium product aisle. From aged artisan cheeses to creamy spreads with bold flavor, truffle has become a key ingredient for brands seeking to differentiate their dairy range.
But not all truffles are the same. And in a product as delicate as cheese, choosing the right preserved truffle can mean the difference between a good product and an exceptional one.
Truffle cheese: a growing trend
Today’s consumer seeks new culinary experiences, authentic ingredients, and flavors that convey quality. In this context, truffle cheese represents a perfect fusion of tradition, innovation, and sophistication.
More and more dairy industries are incorporating truffle into their products: aged, creamy, sliced, or spreadable. But to ensure a consistent, safe, and cost-effective result, it’s essential to work with a reliable supplier and choose the right type of truffle.
What to consider when choosing truffle for cheese
When a food company develops a truffle cheese, several key factors determine which type of truffle should be used:
- Aromatic intensity: Do you want a subtle touch or a bold flavor to take the lead
- Visual appearance: Should the truffle be visible in the cut, or just contribute aroma?
- Process resistance: Will the mixture be pasteurized, cooked, or pressed?
- Target price: Is it a high-end or mid-range cheese? What margin is allowed?
- Type of base: Some truffle breakings work better in creamy mixtures, others in firmer ones.
Most commonly used preserved truffles in cheese
At Laumont, we have worked for years with some of Europe’s leading cheese manufacturers, and we know there is no one-size-fits-all solution. That’s why we offer a wide range of truffle breakings tailored to each application.
Black truffle breakings (Tuber melanosporum)
- Intense, deep flavor, ideal for aged or high-end cheeses.
- A small amount delivers a powerful aroma.
- Perfect for differentiating gourmet or limited-edition products.
- In the French market, it is the only variety authorized if you want to label a product as “black truffle.” French law requires at least 3% Tuber melanosporum in the formulation to use that designation, so it is essential for exports to France in compliance with regulations.
Summer truffle breakings (Tuber aestivum)
- Milder flavor, with nutty, hazelnut notes.
- More affordable and versatile.
- Widely used in fresh, creamy, or high-turnover cheeses.
- Available with or without added aroma, allowing intensity to be adjusted without increasing cost.
Customized breakings according to production process
- With thickeners for better dispersion.
- Finer or coarser cuts depending on the mix.
- Natural truffle with or without aroma, depending on the desired profile.
- More liquid or uniform versions, ideal for industrial injectors or automated systems.
- Other customizations: we can include any client-specific requirements like olive or sunflower oil—whatever helps ensure optimal functionality of the ingredient.
Real use cases
Some of our clients use black truffle breakings with thickener in aged cheeses to ensure homogeneous flavor distribution throughout the mass.
Others prefer summer truffle breakings without aroma for soft, spreadable products, aiming for a more delicate and visually clean result.
We also work with brands that develop different versions of the same cheese to target multiple segments: black truffle for the premium range, and summer truffle for a more accessible alternative.
Why work with Laumont if you manufacture truffle cheese?
- Year-round guaranteed stock: we work with large volumes so you never run out of raw material.
- Certified quality: our processes meet the highest standards (IFS).
- Full flexibility: we produce the exact truffle breakings you need, as you need it.
- Real innovation: our new facilities allow us to develop tailor-made formulas, adapted to your product and process.
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Truffle expertise: over 40 years selecting, transforming and exporting truffle to more than 60 countries.
- Customer knowledge: we understand your process and help you find the best solution for your cheese.
Developing a new truffle cheese?
If you're launching a new product, reformulating an existing one, or simply want to optimize cost without sacrificing quality, we can help.
Contact us to receive a sample or a technical proposal tailored to your needs.
