Truffler Recipe

Prepare dairy base

Let the cream cheese and butter sit at room temperature for 20–30 minutes so they soften. This makes them easier to blend smoothly with the cheddar.

In a medium mixing bowl, combine the softened cream cheese, softened butter, sour cream and mayonnaise. Whisk or beat with a hand mixer on low until smooth and homogenous (about 1–2 minutes).

Fold in the finely grated Somerdale traditional cheddar, stirring gently by hand with a spatula until evenly distributed. The mixture should be thick but spreadable.

Season the cheese spread with the fine sea salt, freshly ground black pepper, and chopped fresh chives. Stir to combine and taste; adjust salt or pepper as needed.

In a small bowl, combine the umami black truffle paste with the black truffle oil. Mix until uniform. This concentrate will be divided: most folded into the spread and a small amount reserved for finishing.

Fold about three-quarters of the truffle mixture into the prepared cheese spread. Mix gently but thoroughly so the truffle is evenly distributed and the spread takes on an earthy, umami note. Reserve the remaining truffle mixture for finishing.

Taste the truffled spread and add more truffle paste in small increments if a stronger truffle flavor is desired. Be cautious—truffle pastes are potent and can overpower the cheddar if overused.

Transfer the truffled cheddar spread to a shallow serving bowl or form into a log on a piece of parchment for a more formal presentation.

Drizzle the reserved truffle mixture or an extra small drop of black truffle oil over the top for aroma and visual appeal (about 1/4 to 1/2 tsp).

Garnish with microgreens or additional chopped chives for color and a fresh note.

Serve with toasted sourdough rounds or crackers. Provide small spreaders so guests can portion the truffler themselves.

If not serving immediately, cover and refrigerate up to 24 hours. Bring back to room temperature for 20–30 minutes before serving to restore creaminess and release truffle aroma.