truffle varieties in France
Among the varieties that have been categorized, five are essentially
produced and sold in France. They include the following types:
Tuber melanosporum Vittadini
Black truffle said about the périgord
or about the Tricastin
variety is harvested from mid-November to Mid-March; its peridium
(outer layer) is composed of small wart-like bumps in a polygon
form, and it is a dark brown, and black at maturity.
The truffle is normally round, and slightly bumpy. The flesh is
noir/violet at maturity, with fine veins that are well marked and
divided. White when cut open, the flesh turns red on contact with
To the nose the perfume is of a dry mushroom, humus, and wet forests.
In the mouth the truffle is crunchy and soft simultaneously; at
first spicy with a slight taste of black radish, then a hint of
hazelnut, with a finish of wooded forest floor, sometimes earth
when tasting the skin.
Tuber brumale Vittadini
This truffle is harvested between November and March. The outer
skin, dark brown with black patches is fragile, and comes off easily.
In a rounded bumpy form, the flesh is grayish black, translucid
with large white veins that are widely spaced.
To the nose, the perfume is sometimes agreeable, but often strong
and musky. On the palate there is a slight bitterness and taste
of humus soil.
Tuber uncinatum Chatin
said about Bourgogne
with flesh at maturity that is dark brown; there are numerous white
veins. To the nose a smell of mushroom, and on the palate the taste
is variable; well mature the bitter taste is replaced with a pleasant
Tuber aestivum Vittadini
of Saint Jean, summer white Truffle.
This is the most common truffle but little sought out; it is harvest
from May to September. The truffle is generally large in either
a rounded or bumpy shape. The skin is blackish/brown.
The flesh becomes beige at maturity and it has numerous white veins.
This truffle is either round or irregular in shape, with a very
dark outer skin, with wart-like bumps of 3-5 mm in size on the top.
This truffle always has a small channel on the bottom.
small in size, but it can reach the size of an egg, with grey, then
dark chocolate brown flesh at maturity. It possesses white veins
that form a labyrinth pattern.
agreeable to the nose, often strong in odor, with an after thought
of phenol or tar, which disappears shortly after harvesting. Although
bitter in taste, this truffle is well married with certain dishes.
takes place from September to January, and its production zone is
the same as that of the melanosporum and the brumale.
five varieties of truffles all have different tasting and cooking
qualities, which then translate into different prices.
If one takes a quality scale of 100 for the Tuber melanosporum,
then the Tuber mesenterique would be in 15, 20 for the Tuber aestivum,
50 for the tuber uncinatum and 60 for the tuber brumale.