Truffelperle

Buttery, nutty and deeply aromatic, with truffle woven into a smooth Swiss Raclette-style paste.

Truffelperle is a modern Swiss truffle cheese made using alpine cheesemaking techniques. The semi-hard paste melts beautifully, while the truffle adds earthy depth without completely covering the sweet, savoury milk underneath.

Origin: St. Gallen, Switzerland
Milk: Thermised cow’s milk
Style: Semi-hard alpine cheese with truffle
Texture: Smooth and meltable
Intensity: Medium to strong
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Butter and mild nuts form the base, with pronounced truffle, mushroom and earthy aromas through the finish.

Serve thinly sliced, melt Raclette-style over potatoes, or use in a very indulgent toasted sandwich.

Chardonnay, Pinot Noir, Fendant or Amontillado Sherry all work well.

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

Falwasser Crispbreads · Pickled Baby Figs · Tasmanian Quince Paste

Trufado
For a Spanish sheep’s-milk truffle cheese.

Gouda Villa Truffo
For a sweeter Dutch truffle cheese.

Truffelperle uses the same broad cheesemaking family as Raclette, but the addition of truffle gives the cheese a more contemporary, aromatic personality.

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