White Truffle Cream – Crema al Tartufo Bianco – 50 g

White truffle cream by Vitelium. Caciocavallo, cream and white truffle in a trial-size jar.

White truffle cream for beginners: a spreadable seasoning cream by Vitelium made from cream, the Molise cheese Caciocavallo and two varieties of white truffle, in a 50-g jar. Not pure truffle paste, not truffle oil, not mushroom pesto.

White truffle cream is the Crema al Tartufo Bianco by Vitelium, a velvety seasoning cream made from cheese, cream and white truffle. If you think of a jar full of truffles when you hear truffle cream, you will be pleasantly surprised. The Caciocavallo provides the base, while the truffle adds the finishing touch.

The label states four percent truffle: three percent Bianchetto and one percent Tuber magnatum, the Alba truffle. This balance is intentional. A spoonful brings the aroma of truffle to risotto or pasta without overpowering the dish.

The cheese carries the cream, the truffle adds the finishing touch

The white truffle cream first tastes milky and savory of aged cheese, then the earthy aroma of the white truffle emerges. Caciocavallo is a pasta-filata cheese: the curds are scalded with hot water and stretched, similar to Provolone. It owes its name to the aging process, during which the wheels hang in pairs astride a rod, “a cavallo.”

In the cream, the Caciocavallo brings a salty, slightly nutty depth. The cream makes it round, while a vegetable broth with carrot, onion and celery provides a savory foundation. The consistency is somewhere between a spread and a thick sauce, firm enough for bread when cold, immediately flowing when warm.

The Bianchetto (Tuber borchii) has a strong and slightly sharper aroma, while the Alba truffle adds a finer, almost honey-like note. Those seeking the fragrance of freshly shaved Alba truffle will find the cream too understated. It is an everyday seasoning, not a substitute for the fresh truffle.

Three ways to discover the trial-size jar

A 50-g jar is enough for three small uses and shows you which dish the cream has the greatest effect in. For a risotto for two, stir in two heaped teaspoons per plate only during the mantecatura. That is the vigorous final addition of butter and cheese after the pot has been removed from the heat.

For pasta, mix one tablespoon of cream with two tablespoons of hot pasta water per serving. Toss wide ribbon noodles or potato gnocchi in it. Cold, it tastes thin on toasted white bread, with a few leaves of lamb's lettuce and coarse pepper.

A baked potato gets a teaspoon of cream in the split center instead of sour cream. Scrambled eggs also take the cream well if you fold in a teaspoon as soon as the mixture begins to set. A splash of lemon, on the other hand, is not a good idea, because acidity pushes back the delicate truffle aroma.

Good to know: The truffle aroma dissipates under high heat, so add the cream at the end and away from the flame. It is not intended for frying or cooking with. If you like the cream, the larger 90-g jar is worth it for menus with guests.

Two specialties from Molise in one jar

The cream combines two products from Molise: white truffle from the forests of the Apennines and the cheese Caciocavallo. It is made in Provvidenti, in the province of Campobasso, one of Italy's smallest villages. Vitelium GmbH itself is based in Hamburg.

Behind the name are two researchers who changed sides. Dr. Davide Petrollino comes from Campobasso and worked in plant biology at the University of Ferrara for over ten years before returning to Molise. Constanze Engelbrecht researched urban and regional sociology at the HafenCity University Hamburg and now runs the business.

The truffles are supplied by Angelo, a truffle hunter from Molise who trains his dogs himself from a young age. The olive oil in the cream comes from their own cultivation, where Vitelium refrains from using fertilizers and pesticides. According to the manufacturer, all ingredients come from Italy.

Vitelium only offers fresh Alba truffle during the season from early October to late December. The cream makes its flavor available all year round, in a quantity that is also perfect for a single evening.

A small jar for the first truffle evening

The 50-g jar is suitable for trying and as a gift for hosts who enjoy cooking themselves. Together with a package of Carnaroli rice, it makes a dinner that can be prepared next weekend. Those who prefer mushroom seasoning to cheese can compare it with the porcini paste in the same format.

One limitation is part of the package: due to the cream, cheese and wheat flour, the cream is not suitable for a vegan or gluten-free diet. Once opened, it only lasts a few days, which also speaks for the small format.

A first spoonful of white truffle, carried by Molise cheese. The small jar shows you whether truffles deserve a permanent place in your kitchen.