Our Products – Truffles

Aroma & Taste Descriptions

Struggling to pick a species? We can help! Consider these aroma descriptions of the above species before deciding to purchase a specific truffle!

Tuber melanosporum (Perigord Truffle):

Aroma: Strong, sweet alcohol resembling a vermouth or single-malt scotch. A slight black pepper aroma is detectable to the truffle connoisseur, intermixed with hints of cocoa and earth.

Taste: A nutty texture, with an immediate taste resembling a hazelnut or sweet chestnut on first bite. An intoxicating taste of sugar and alcohol develops, infused with a depth of black pepper and umami flavor.

Tuber aestivum (Summer Truffle):

Aroma: Light, sweet earthiness, resembling ground coffee. A fleeting white pepper aroma is detectable to the truffle connoisseur. Occasionally sweet alcohol notes.

Taste: A nutty texture, with an immediate taste resembling a hazelnut or sweet chestnut on first bite. A universally well-received taste of umami, nuttiness, and a slight bitterness reminiscent of almonds develops.

Tuber uncinatum (Burgundy Truffle):

Aroma: Medium, pleasant soy and umami aroma, reminiscent of damp earth and Junmai sake mixed with sweet chestnut and burnt sugar.

Taste: Initially strong nuttiness, like chestnut, evolving to crunchy water chestnut with hints of black pepper and cocoa. An intermediate between the Perigord and the Summer truffle.

Tuber borchii (Bianchetto Truffle):

Aroma: Strong garlic aroma, with hints of earthiness and, occasionally, raw cocoa beans with light to medium white pepper hints. Smokiness is light but evident.

Taste: Initially subtle hints of garlic, culminating in a spicy, peppery taste that lingers in both pasta dishes and dessert dishes, particularly Crème Brulée.

Tuber macrosporum (Garlic Truffle):

Aroma: Unique elements of aged cheese and fresh garlic combined with minor notes of sweet fruit, resembling that of a ripe nectarine or persimmon.

Taste: Nutty pecan texture, taste first starting with a sharp and spicy garlic flavor, evolving towards that of fresh, herbaceous ramps. An aftertaste resembling Parmigiano Reggiano envelops the mouth, with subtle hints of ramps remaining.

Tuber lyonii (Pecan Truffle):

Aroma: Aroma resembling sharp, peppered cheese, like a habanero cheese or peppered cheese. Strong alcohol notes intermixed with whisky, brown sugar, and barbeque. Smokiness is prominent.

Taste: Nutty pecan texture, tasting first like umami truffle, changing to a more pronounced (and strong) aftertaste of whisky, sweet barbeque sauce, and a bit of a phenol kick depending on season (early or late).

Tuber canaliculatum (Appalachian Truffle):

Aroma: Aroma is immediately sweet and smoky, much like an aged scotch or smoke-tainted wine. Develops well into a sweet, cheesy, and rich aroma with hints of garlic, ramps, and meat.

Taste: Very strongly smoky flavor, with hints of pepper and cheese. Developing into a rampy-garlic taste, followed up with a powerful aftertaste of pepper, earth, smokiness, and caramelized brown sugar.

Imaia gigantea (Blue Ridge Truffle):

Aroma: Unlike true truffles (Tuber spp.), this truffle smells slightly sweet like a freshly-harvested strawberry, mixed with earth notes and some phenol. Very unique.

Taste: Nutty, but more akin to a macadamia nut. Light sweetness, with notes of berry, earth, and a phenol kick.