Over the course of truffle week, I picked up a few lessons of how to incorporate this precious ingredient into interesting dishes. As with any rare ingredient, preparation and additional ingredients should be simple to avoid too much competition in flavors and to respect the essence of the truffle. Truffles and cheese are a common paring given the truffle's earthy flavors and aromas. Truffle cheese should be prepared at least two days, and preferably three days, ahead of time to allow flavors to infuse and develop.
To make truffle cheese, choose a mild flavored, soft cheese such as brie or camembert. Cut the cheese crosswise to create two wheels, or have your cheese specialist to do it for you.
Thinly shave enough chips from a fresh truffle to cover the face of one cheese wheel.
Assemble the truffle chips onto the soft side of one of the cheese wheels, taking care to cover the entire surface.
Once the cheese pie is completely canvassed with truffles, top it with the other side of the cheese wheel, soft side down.
Securely wrap the cheese in plastic, refrigerate for two to three days to allow the truffle flavors to infuse. Serve with a fresh baguette or crackers. The marriage of creamy richness and earthiness is magnificent.