Gouda Villa Truffo

Buttery, nutty and earthy, with black truffle running through a smooth Dutch Gouda paste.

Villa Truffo combines thermised cow’s milk Gouda with Italian black truffle. The cheese stays creamy and slightly sweet, while the truffle brings mushroom, forest-floor and aromatic depth.

Origin: Netherlands
Milk: Thermised cow’s milk
Style: Semi-hard Gouda with black truffle
Texture: Smooth, creamy and firm
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Sweet butter and nutty Gouda flavours sit underneath the earthy truffle, with hints of mushroom and moss. The truffle is noticeable without making the cheese feel heavy.

Serve in thin slices at room temperature. It works well on a cheeseboard, in a toastie, or shaved over warm potatoes.

Viognier, sparkling wine or a dry aromatic white are good matches.

Truffle is already aromatic, so the best partners are simple, crisp and lightly fruity.

Falwasser Crispbreads · Pickled Baby Figs · Tasmanian Quince Paste

Truffelperle
For a raw-milk Swiss truffle cheese with a more alpine profile.

Trufado – Valdivieso
For a Spanish sheep’s-milk take on truffle cheese.

The milk is thermised rather than fully pasteurised, using a gentler heat treatment before the cheese is aged on wooden boards.

Contains: Cow’s milk. Made with animal rennet and black truffle.