Le Crémeux à la Truffe d’été Germain

An exceptional cheese that combines the richness of triple cream with a generous core of summertruffle (Tuber Aestivum Vitt., 1%), perfect for enhancing cheese boards. It is made with milk collected within a 60 km radius of the creamery. Six days after the cheese is molded, two cheesemakers carefully cut it in half with a wire to insert a precise dose of truffle preparation. The maturing process then continues for another 7 days, allowing the cheese’s flora to develop a beautiful, even rind.