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Making truffled cheese at Pistachio & Pickle Dairy

How to make truffled cheese at home

Great British Chefs 02 December 2016

Steve Cooper of Pistachio & Pickle Dairy shows us how easy it is to make truffled cheese – the perfect centrepiece for any festive cheeseboard.

Christmas is a truly special time of year – not because of the presents, the dinner or even the family gathered in one place – but because it’s the one time of year we can get away with putting together the most luxurious, over the top, no-expenses-spared cheeseboard ever. And now that Britain is making some of the best varieties in the world, there’s no need to stock up on imported cheeses from the continent.

But if a waxed truckle of vintage cheddar or a towering wedge of Cornish Blue isn’t quite cutting it in terms of opulence this year, there is one thing you can do to bring a real sense of occasion to any cheeseboard. Black truffles, along with caviar and the finest Champagne, are among the most indulgent, luxurious (and expensive) ingredients in the world, and can turn an already great cheese into something truly delicious.

Steve Cooper is one half of Pistachio & Pickle, a deli and dairy based in Islington, London. His truffled cheeses fly out of the door every year around Christmas, and he was kind enough to show us how to create them at home. All it takes is a few ingredients and a couple of minutes, and you’ll be rewarded with a cheeseboard centrepiece of the highest calibre.

Any soft cheese will take on the flavours of truffle, but Steve uses Tunworth, a multi-award-winning British cheese made in Hampshire, as it’s just the right size for truffling at home and has a unique earthy flavour that complements the truffle particularly well. He also uses jarred truffles preserved in oil (with chopped pistachios in to reflect the dairy’s name) rather than fresh; not only are they more affordable, but the oil helps spread the flavour more evenly throughout the cheese.

Take a look below to see how Steve prepares his truffled Tunworth and see why it’s such a popular choice for Christmas.

After the cheese has been left for a few days and the truffle flavour has permeated throughout, it’s ready to eat. While it would make a very indulgent addition to any cheeseboard, Steve thinks one of the nicest things to do to it is bake the cheese like you would a camembert, scooping it up with bits of bread. However you decide to eat it, this is guaranteed to be a highlight of any Christmas spread.

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