AppetizerPetra CarterProvencal RecipesTaste

Truffled Brie is Cheese Heaven

There is nothing, absolutely nothing, like a soft creamy brie cheese that oozes truffle scent.

Truffled brie is practically heaven on earth, and easy to make too!

Black Truffle Brie

Truffled Brie is Cheese Heaven

Serve this as an appetizer or with your cheese course.
Prep Time 10 minutes
Total Time 12 minutes
Course Appetizer
Cuisine French


  • 80 g (3 oz) Mascarpone cheese
  • 1/4 of a black truffle shaved or chopped
  • a little Freshly ground pepper
  • 1/4 of a Brie de Meaux *see note
  • Crusty Bread for serving


  • In a small bowl, soften the mascarpone, then gently fold in the truffle pieces and season with pepper.
  • Using a knife halve the Brie horizontally.
  • Remove the top and spread the mascarpone mixture on the bottom half of the wheel so that it is evenly distributed.
  • Replace the top half and wrap tightly in cling film wrap.
  • Refrigerate for at least two days and up to 1 week. Note: The longer you let the cheese sit, the more intense the truffle flavour will become.
  • Remove from the fridge at least 15 minutes before you are ready to serve.
    Black Truffled Brie
  • Enjoy with fresh crusty bread.


Brie de Meaux is a specialty AOC designated cheese from France.
Keyword Black Truffles, Cheese
Tried this recipe?Let us know how it was!

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Your Guide to Lavender in Provence

Next post

Made in Marseille Steak au Poivre and Caramelized Shallots 

Petra Carter

Petra Carter

Petra Carter is the smiling face behind the cooking school Le Pistou. The cookery school is centrally located in Uzès, right next to the tourist office and steps away from the main boulevard. The one-time garage was wholly transformed into a bright, lofted space equipped explicitly for cooking classes.

This lady - previously the food-editor of Irish Tatler - has developed several options for classes at le Pistou Cookery School. There are workshops and multi-day classes where students dive into the magic of cooking with flavours of the South of France.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.