Add a note of sweet luxury to your next cheese board with this white truffle acacia honey from the truffle experts at Tartuflanghe. The ultra-rare white truffle, which only grows in the northwestern Piedmont region of Italy, is prized among food lovers worldwide for its deeply pungent, earthy flavor. Preserved in thin slices in delicately floral acacia honey, it adds a rich umami note that plays against the honey’s natural sweetness. While it was designed especially to pair with cheese, you’ll find a million uses for this unusual condiment.
There are three commonly harvested types of truffle, each with its own unique characteristics. Black winter truffles are earthy and pungent, while summer truffles are more delicate, with a sweet, nutty profile. The ultra-rare white variety, also known as the Alba truffle, is prized for its strong, savory flavor.
The family-run Tartuflanghe has specialized in all things truffle for nearly 50 years. In 1975, chef Beppe Montanaro and his wife, Domenica, founded the company to celebrate their home’s most prized delicacy. (The company’s name is a play on words, combining the Italian for truffle, tartufo, with Langhe, where they are based.) Today, they are the stewards of 50 acres of lush woodland in the Piedmont region. Their truffles are still harvested in the old-fashioned way, with specially trained dogs who sniff out the fragrant delicacies underground. They’re dug and sorted by hand to ensure the highest quality with the least impact on the land. In their state-of-the-art solar-powered facility, Tartuflanghe is constantly innovating new ways to showcase truffles and make their unique flavor accessible to all.