Fresh cheese with truffles

Ingredients:

• 200 g cream cheese (such as St Môret or Philadelphia)
• 10 g fresh truffles or Burgundy truffles preserved in alcohol

Preparation:

• Finely grate the truffles (fresh or preserved in alcohol) using a cheese grater.
• Add them to the cream cheese and mix thoroughly until you obtain a smooth texture.
• Transfer the mixture to an airtight container.
• Leave to rest in the refrigerator for 24 to 48 hours to allow the flavors to fully develop.

Serving suggestions:

On toast as an appetizer, as a garnish for vegetable soup, or with cherry tomatoes for a fresh and delicious touch.

Tip:

This truffle cheese also pairs well with artisanal crackers or warm blinis.