Truffles are the fruiting bodies of a fungi that grow in the earth of forested areas.

Mother Nature, a force to be reckoned with

As far back as the 1800’s the French gourmet Jean Anthelme Brillat-Savarin called truffles “the diamond of the kitchen” and whilst France is known as the ‘truffles nation’ their production rapidly expanded throughout Europe. Now, whilst every one of the 200 available species has its own quirky necessities for growth, it seems evident that the traditional European environment is where they thrive, opting for warm summers, cold winters, a little frost and a reasonable, even rainfall throughout the year (but by the way not too much) all delivered consistently over a 7 – 10 year period please – which surely isn’t too much to ask? So, when mother nature decides to throw in a little quirkiness of her own, upping the temperatures, becoming less consistent in her seasons and escalating rainfalls at the most inopportune moments these climate inconsistencies result in the decline and even destruction of truffle crops.

Where there is adversity, there is also opportunity

The rise of temperatures and decline of rainfall across the globe, which scientists arguably refer to as the result of climate change, has seen a disruption to European crops causing havoc not only to supply but to their ever increasing price.

But where there is adversity, we must search for opportunity, and so whilst the decline in European crops has had an impact on truffle growing, it has also unlocked great opportunity for the truffle farming industry in America, as well as expanded into some unlikely localities such as UK, Chile, South Africa, New Zealand and whilst a relatively new crop, rather successfully in the southern regions of Australia.

Rows of truffle trees in the orchard

The climate question is a complex one and purely considering temperatures and seasons could be taking a rather simplistic view. But when we take into account other influences such as soil conditions, farm design and water storage, we start to see quite clearly that Europe is going to face substantial challenges for truffle production in the coming years. The solution just may rest in American soil, where the future of truffle farming seems most hopeful.

Conception of the charlatan

The truffle industry is already compromised as the inferior Chinese grown product is creeping its way into the market with insinuations bouncing around that these Asian counterparts are being sprayed with synthetic aromas to make them smell like the real thing. But will the development into other countries result in the expansion of a charlatan or the production of a highly prized outcome that will become synonymous with its European counterpart? One thing we know for certain is that when it comes to mother nature – there are no certainties.

If you want to learn more about the distinctions of high quality truffles, make sure to read through.

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The rise of the knock-offs

A century ago the yearly find of truffles was around 2,000 tonnes, but now it’s currently down to a mere 30 tonnes. With countries like Italy, Dubai, Macau, China and the USA clamouring for the world record price, and chefs paying around $3,600 per pound, it’s no wonder a black market and inferior knock offs have emerged.

Dangerous business 

Not dissimilar to other illicit trade, the truffle business can be a clandestine business with location secrecy and tax evasion topping the list. The need for stealth in the truffle underworld gives rise to a significant number of exchanges occurring in remote and dark locations, often using a middle man and for cash. The legitimate European White Truffle is not immune to the same perils, as crafty producers smuggle inferior products across the border trying to pass them off as the real deal.

Once accomplishing the seedy exchange, and the delivery of any not-so-pure product back to the buyer, transporting your prized possession back to the restaurant is your next upheaval. Reports comprise of truffles stolen from vehicles and restaurants, muggings of vulnerable dealers robbed at gunpoint for cash and truffle or even followed home to be faced with a home invasion. Going beyond the human risk to include the innocent animals trained for years in the art of truffle discovery to be stolen or inhumanely poisoned by competing truffle hunters.

These examples are minor compared to when, in 2013, a German forestry worker hit by a car whilst detaining a gang of professional pickers for questioning. What’s more, 2010 gave way to an unprecedented shortage of black truffles in southern France ,which saw an intense crime wave develop. Two notorious incidents involved a gang using a stolen bulldozer to crash through the gates of a plantation in order to snatch truffles and truffle products. But the most infamous story of all was that of Ernest Pardo, shot dead by truffle producer Laurent Rambaud after he discovered Pardo on his property stealing his truffles.

Why so scarce?

Experts offer various suggestions behind the scarcity of truffles, with the most common being climate change. A decrease in rainfall and increase in temperatures means conditions for fungi growth are seriously hindered and despite their best efforts to improve conditions, it still takes 10 – 15 years for tree seedlings to bloom with fungi.

Although Europe recently passed laws to counter their truffieres from being infected with inferior truffles, there remains a genuine risk for European farmers that the spores from Chinese fakes will infect European soils. So it appears that for now, for as long as demand outstrips supply, the truffle mafia will continue to reign and that a shaving of this delicacy will continue to be granted only to the highest bidders.

Delve deeper into the world of truffles, call or email and schedule an appointment with Susan, or take a browse through our blog.

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What’s the weather got to do with it?

Oh, you know, just surveying some truffle trees!

The journey of truffle farming is not an easy one, with weather as one of the main influences on growth. Truffles tend to grow right after heavy rains when the soil is damp. They grow in similar conditions to other fungi, shying away from extreme heat and freezing environments, preferring a stable temperature and sufficient drainage. Climate is crucial, too—with the right stable climate being where winters are cool and wet, and summers warm and dry, creating the perfect truffle growing habitat.

Truffles need a very particular environment to grow in because if this is disturbed in any way or conditions are far from perfect, the on-flow effect means truffles don’t grow as they should. All this decreases the harvest and pushes up the prices.

With the worldwide weather phenomena of climate change well and truly upon us, and temperatures continuing to rapidly increase, you can see why the weather is impacting the growth of truffles more than ever before.

What else impacts truffle prices?

Truffle pasta dishes are no gimmick but they sure will set you back.

It’s not just about the weather when it comes to truffle prices. There are a few more reasons behind truffle price variations:

1. Unpredictability

Truffles are natural products with unpredictable growth patterns and growing seasons, keeping the supply just as unpredictable and the demand, incredibly high.

2. Man Labor

Because they grow off of tree roots underground, truffles are quite difficult to locate and would often require truffle hunters with specially trained dogs to be harvested. They traditionally used pigs—until it was discovered that dogs are easier to manage and far less likely to eat their truffle finds (we don’t blame them for being unable to resist). And because a single truffle hunter with a dog can only find a small amount, hiring more truffle hunters with dogs is imperative to ensure that maximum truffle quantity is collected.

3. Time

Truffles have a relatively short shelf life. Sure, they keep for weeks when stored properly but their aroma and flavor halve in 4-5 days. And being 70% water, they lose 2-3% of their precious moisture each day they’re out of the ground, causing them to grow out of their prime too quickly. To combat this, fresh truffles need to be delivered to restaurants and distributors within 36 hours of harvest; and the cost to pull that off almost always adds up.

There are plenty of cost drivers behind the price variations of truffles—from weather and unpredictability, down to truffle hunters with dogs who go to extra lengths to find and harvest them, and the overall race against time. Despite the hefty price tag, however, the market for truffles is constantly growing—with not only the best chefs but also home cooks all over the world, purchasing and experimenting with them in their kitchen.

Want to learn more about the wonders of truffles? Browse through our blog to get started.

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What are summer truffles?

Summer truffles (tuber aestivum) or burgundy truffles (tuber uncinatum) are species of truffles found in most European countries. They grow below ground in open woodlands—with bare areas around the base of the tree (called brule or burnt area) as good indicators of their presence. Largest of the truffle varieties, summer truffles open the truffle season with a harvest time that stretches from May to August. 

With a brown to black outer skin covered in big, bumpy warts, summer truffles sure resemble black winter truffles. But while they carry an intense aroma that is reminiscent of hazelnuts, they are far more subtle than their winter counterpart. In terms of flavor, it is nowhere near potent, making them perfect for use as garnish.

How to make the most of them?

Summer truffles’ unique versatility and approachable flavor make them an ideal complement to a variety of dishes. Their texture makes a lively addition to salads, vegetables, and grilled and roasted meats like chicken and steak. When it comes to pairing, they work really well with light-bodied vinegars, mascarpone, citrus, and aged hard cheeses, as well as caviar, fois gras, lobster, and creamy pasta dishes. If you’re keen to intensify the flavor, just add a dash of white truffle oil. Or perhaps you want a luxurious way of eating it? Just add shavings. Summer truffles are so good, it can elevate practically any dish.

Additionally, summer truffles can also come as preserved truffle products, often in the form of oils, salts, and honey. If you have some fresh ones, though, that you’re saving for fresh eating, you can make them last by keeping them lightly wrapped in paper towels. This helps absorb the moisture, ultimately preventing mold. If mold develops (typically after 5 days of refrigeration), however, remove the mold the same way you would on cheese products, and immediately freeze the truffle for up to a year.

Get cookin’.

With a flavor that explodes on the tastebuds and an aroma that is truly intoxicating, summer truffles make a perfect ingredient to bring indulgence to your next dish. Check out these easy-to-follow truffle recipes for a solid start. Or if you’re ready to get cooking, summer truffles are available through our website or by calling 877-455-1875. Get in touch with us today to inquire about prices.

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Truffles and wine are some of the world’s greatest luxuries.

What You Should Look for in a Wine Pairing for Truffles

Choosing a wine to accompany your truffles can be a hard choice, however one thing that is for certain is that an inadequate or cheap and cheerful wine will not do to pair with your expensive ingredient choice. You must find a wine which is strong enough to stand with truffle flavors, yet does not interfere with them.

Look for a wine that has an earthly aroma, is medium-bodied, and low in acidity. You want a wine that doesn’t compete with your truffles, matches the earthiness, but also cleanses your palate. If you can find a wine with mushroom notes, even better!

This is the perfect occasion to bring out an aged wine you may have been saving for some time. This type of wine brings out the best in truffle flavors as it begins to acquire an earthy flavor which perfectly complements the earthy tones of the truffle. To bring out the best flavor of a red wine, ensure to decant and allow to breathe before consuming.

Age is the ultimate secret when searching for that perfect wine to go with your truffles. Many meals will allow for you to find a more inexpensive alternative wine, however the complexity of the flavor in a truffle demands a wine which is just as concrete and unique in flavor.

When pairing your wine, the type of truffle also matters. Opposites attract in this case, with black truffles pairing perfectly with white wines, sparking wine and champagnes. And of course, white truffles work beautifully with red wines.

Types of Wines to Look for When Pairing

There are a few names to keep in mind when visiting your local cellar to choose a wine:

• White Burgundy
• Champagne
• Red Burgundy
• Nebbiolo
• Sparkling medium-body wines
• Marsanne wine
• Vergine wines

All of these should be aged well in order to bring out the best flavors of the truffles (think 10+ years). Avoid wines which are young, light and fruity, as these will clash with your dish.

Finding the right wine to go with your truffles can help you get maximum enjoyment from this rare delicacy. Don’t be afraid to experiment with your wine choice, just ensure it has aged appropriately and you might be pleasantly surprised with your findings! Also, don’t be afraid to try a selection of wines throughout your meal.

If you’d like more information about truffles or truffle products, contact Susan Alexander Truffles for expert advice with our consultation services.

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Susan Alexander, inspecting truffle trees.

HOW CAN YOU GROW YOUR OWN TRUFFLES?

Step 1: Find the right location.

Truffles need a root system of a tree to grow with in a symbiotic relationship, as well as soil with a high lime content. Without this, you don’t stand a chance. The tree roots need to be inoculated with the fungus spores in order to grow a truffle. Your location also needs to ensure that other fungi cannot grow and compete with the truffle, therefore the perfect conditions must be created without current trees on the land.

Step 2: Learn as much as you can.

The more you can learn, the better off you’ll be in your quest for growing truffles. Creating the perfect conditions is a huge part being a truffle grower, and it’s important to fully understand this process, as well as the growth and collection stages. There is a lot of science to growing truffles, and information and the right advice is paramount to your success.

Step 3: Plant your seedlings.

Once you have all the information you need it’s time to plant the seedlings! You’ll have prepared your soil and have inoculated oak or hazelnut seedlings by now. Once planted, it’s in the hands of nature to help you.

Step 4: Get a buddy to help.

To find truffles, you’ll need to enlist some help. Get your hands on a truffle dog and you’re in business!

PROS OF HAVING TRUFFLES ON TAP:

• Enjoy an extra stream of income. You can sell your truffles once your start to get a healthy harvest, with prices fetching in the thousands for rare varieties.
• It’s fun and rewarding. Growing your own truffles can take a long time but truffle growers find the search fun, as well as the rewarding feeling of having grown such a wonderful treat.
• You’ll be able to enjoy them whenever you like. Growing your own truffles means you can enjoy them whenever they are in season. Enjoy truffle produce as well, such as oils, butters, and infused condiments and snacks.

CONS OF GROWING YOUR OWN TRUFFLES:

• Truffles do take a long time to grow. From your initial investment, it can take 5-10 years to grow your first truffles.
• It can be a hard slog. You’ll need to be patient, expect to fail, and you won’t always get what you planned for! Different seasons will yield different harvest, which you’ll need to prepare for.
• Truffles need the perfect conditions, not too hot, but not freezing cold either. You need the perfect environment, plus enough land space, and a healthy tree plantation.

If you’d like more information about starting your own truffle farm, contact us at Susan Alexander Truffles for expert advice with our consultation services.

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There are many elements that distinguish one truffle from the next, from the origins, to their colour, texture, aroma, and depth of flavour. You will no doubt develop a favourite after taste testing. Below is a quick guide to the unique characteristics of different truffle varieties.

Black and white Italian truffles

Italian truffles are best known for being the most aromatic of the truffle species. They have a wrinkly skin and vary in size between a walnut to an orange. White truffles are often served shaved or sliced over already cooked food in order to encourage their flavour. Whilst black truffles are generally heated and cooked within the dish to utilise their flavour best.

Black and white summer truffles

Summer truffles are distinguished by being the largest of the truffle varieties and are found across Europe. They have a black to brown outer skin and rough pyramidal shaped ‘warts’. The aroma, you’ll find, is intense and reminiscent of hazelnuts. These are a highly coveted variety of truffle and hugely popular.

Asian truffles

Asian truffles present with a hard and grainy skin and are black on the inside. However, despite their rough exterior appearance, they have a mild and captivating taste. They are less pungent than the European truffles, and are perfect for those who do prefer the milder truffle flavour.

Australian truffles

Australian truffles have a distinctive black and white marbling inside and are very firm to touch. They also possess a strong aroma and a strong flavour. The truffle industry in Australia and in New Zealand is expanding each year, with more and more successful harvests reported.

Oregon truffles

Oregon truffles are knobbly and gnarled, however once you get up close you’ll notice their delicious buttery and herbal aroma. In fact, they are so aromatic that they release oil at their peak. Oregon truffles exhibit world-class flavours and are highly sought-after in their local area as well as around the world.

Some truffle experts are able to distinguish the variety of truffle just from the aroma presented to them. However, the everyday person isn’t expected to be able to determine the type just from the aroma. By combining the appearance, texture and knowledge of where the truffle is from, you too can easily impress your guests with truffle trivia. And then of course go on to enjoy the delicious delicacy that are truffles!

Ready to indulge in a wonderful truffle experience? You can visit Susan Alexander Truffles to get started.

The post Around the World with Truffle Varieties – A Guide for Truffle Lovers appeared first on Susan Alexander Truffles.

We already know about truffles’ popularity among chefs but with the growing list of truffle addicts—from John Travolta and Cindy Crawford, to Richard Gere and Mariah Carey, it makes one wonder: what is it about truffles that makes them so appealing and irresistible to well-known personalities from the world of entertainment and cinema? Three words why celebrities love truffles: aroma, flavor and mystery.

Aroma

Truffles have already appeared in many movies, and the scenes where they are featured are almost always of actors either smelling or grating them. In the 1965 Italian film “L’uomo dei cinque palloni”, for instance, we see Marcello Mastroianni go to the market, stop at a truffle stand, smell a few, and buy them. In the 2007 American film “No Reservations”, we see Catherine Zeta-Jones cook a truffle dish and preserve the extra truffles in a box filled with rice. You may be wondering, “What do they smell like, anyway?”

Well, some people say truffles smell like heaven; others, 3-week old sweaty gym socks. Where does this love-it-or-hate-it scent come from? According to researchers, it is made up of interesting chemical compounds like dimethyl sulfide, which smells like rotten cabbage; 3-methyl-1-butanol, which smells of whiskey and chocolate; and hexanol, which smells like freshly cut grass. Hmmm!

While not everyone enjoys it, it’s exactly what draws truffle-hunting dogs in. Often attracted by the smell, these dogs dig up truffles, carry them carefully in their mouth, and deliver them to their master unharmed.

Flavor

We all know Oprah Winfrey to be a self-confessed truffle freak, but just how much of a truffle freak is she? Besides carrying truffle zest in her purse, she’s also been known to pop up in restaurants with entire fresh white truffles, which she then asks chefs to shave onto her meal. This could easily come off as weird but, hey, in the words of Oprah, truffles have the ability to turn “scrambled eggs, popcorn, even plain old cottage cheese into a major thrill.” And I agree. Truffles do make everything better!

When it comes to flavor, the words garlick-y, musky, and funky come up a lot. They make a delightful addition to any dish and bring a truly unique flavor to any meal. And the best part of all? There are plenty of ways to do it—from using truffle oil, down to grating fresh truffles over anything and everything. I personally like adding truffles to my grilled cheese sandwich, and it’s a magical experience every time.

Mystery

There aren’t too many films out there about truffles but there’s one where our culinary gems play a big role. Aptly called “Truffe”, this French-Canadian sci-fi film tells the story of how, due to global warming, black truffles suddenly start growing in the basements of city buildings, ultimately transforming a working-class Montreal neighborhood into a truffle mecca.

Fresh black truffles, looking like the precious culinary gems that they are.

Truffles are not your ordinary fungi. Besides having a rich history, truffles have always been steeped in magic and mystery. It’s the way their spores are practically sown in nature, thanks to the animals that eat and digest them. It’s the leprechaun element—because no one really knows much about them and not everyone has access to them. It’s their ephemeral nature—their sensual, earthy essence that fades too quickly. Truffles are mysterious because of all these things, and so much more.

Now this air of mystery is the very thing that inspired not just films and filmmakers but also different works and major figures in the world of literature. Shakespeare, for one, wrote of them. Molierre helped truffles gain even more popularity with his comedy, “Tartuffe”. Both Nicander and Plutarch came up with their own hypothesis about what they think truffles are. And to this day, truffles continue to intrigue the world’s most curious-minded creative folks.

Identifying what makes truffles so appealing and irresistible is no easy task—mostly because no description ever does them justice. I can describe their pungent aroma and distinct flavor, but beyond that, truffles are rare and mysterious gifts of nature, which makes them perpetually desirable. And if loving these highly sought-after fungi is wrong, I’m pretty sure it’s safe to speak for everyone when I say we don’t want to be right.

The post Celebrities and Filmmakers are Obsessed with Truffles, and Here’s Why appeared first on Susan Alexander Truffles.

There’s something about truffles that seems to drive chefs, foodies, and homemakers into a frenzy of excited anticipation. Perhaps it is the intense aroma and its earthy, pungent flavor that continue to draw interest and strange fascination from all over the world. While it’s not every day that we see people go crazy over a fungus, these rock-looking lumps that resemble meteorites from space have a history that truly reflects its beauty, mystery and majesty.

The Myth and Magic of Truffles

The origin of the word truffle comes from the Latin term, tuber, which means lump or outgrowth. It dates all the way back to ancient Egypt, where truffles were highly coveted and consumed in goose fat. With most people believing that truffles sprang up after lightning struck the ground during storms, a legend was quickly born. According to it, a farmer once saw his pig digging for and eating mushrooms. Upon realizing that his pig remained healthy, the farmer decided to try some himself. After tasting, his previously childless marriage soon produced 13 children. From then on, many believed in the supernatural power of truffles, and saw them as God’s gift to humanity.

The Fall and the Rise of Fungi

Truffles disappeared during the middle ages. Fearful of the tubers and their exotic aroma, the Church saw them as the devil’s creation, until truffles were ultimately dubbed the witches’ fare, and fewer and fewer people ate or sold them. The Renaissance came, and Louis XIV became very interested in truffles and its cultivation, saving them from complete elimination and ranking them among Europe’s most respected dishes. By the mid-1800s, truffles hit its highest popularity—with production levels reaching over 2,000 tons. Shortly after the First World War, however, truffle production dropped, as the landscape, as well as its agricultural use changed along with the farmers’ activities.

Growing Truffles in the United States

Committed to protecting the truffle legacy and contributing to the success of the truffle industry, Susan Alexander decided to take a mission upon herself to start a truffière and introduce to America what soon will be known as the diamonds of the gourmet world. There wasn’t a lot of information when she first started out; however, equipped with an unwavering entrepreneurial spirit, she persisted in growing her own truffles and learning what she needed to do in between. Fast forward to 2007, and she became the CEO of Black Diamond French Truffles, Inc.

Susan growing the finest truffles in one of the largest black truffle orchards in America.

The mission to bring truffles to America soon grabbed international attention and drew the interest of top media outlets including USA Today, Fox Business New, Primetime,W Magazine and Luxury Living. Not one to stop there, she eventually created truffle products that offered people easy access to different truffle experiences. Today, Susan Alexander is known as a leading truffle expert, as well as the developer of one of the largest black truffle orchards in America. Living her mission and vision everyday, she continuously aims to grow the finest truffles that nature has to offer and deliver them to the world.

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SOURCE: Unsplash

Why are dogs so good at finding good truffles?

Dogs are a truffle hunter’s best friend for a number of reasons. They are more easily trained than pigs and also have more stamina when it comes to long days of sniffing. Probably most importantly, when compared to pigs, dogs are less likely to eat the truffles once they find them! Dogs have also become a popular option for truffle hunters who have secret spots where they know truffles are hiding and don’t want to give it away with the presence of a pig. Also, let’s be honest, it’s easier to bring a dog home than it is a pig.

While pigs naturally seek out the smell of truffles, dogs need to be trained to find them. Luckily most truffle dogs pick it up quickly through positive associations such as food or a favourite toy. Not only are dogs clever at finding good truffles, they are also an important part of the truffle hunter’s family.

If you’d like to learn more about truffles and the furry companions that seek them out, you can visit Susan Alexander’s blog here.

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