How-to-Clean-and-Keep-Fresh-Black-Summer-Truffles-Fresh-Longer Truffle & Sons

How to Clean Truffles and Keep Them Fresh for Longer?

May 15, 2025

Summary

How to Clean Truffles and care is key to making sure your black truffles and white truffles arrive, stay and perform at their best. Whether you’re a home cook trying tuber uncinatum in your summer risotto or a professional chef sourcing tuber magnatum for a Michelin dish, understanding how to store and handle truffles is essential. In this section we’ll cover why truffle care matters, how to unbox and package fresh truffles correctly and the environmental conditions—temperature, humidity and light—that keep them fresh.

First and foremost, fresh truffles are living fungi, full of volatile organic compounds that start to evaporate the moment they leave the ground. Proper packaging and storing play a big role even before your truffles arrive, as they help minimize temperature fluctuations during transit. Getting truffles as soonTruffle Care UK: How to Clean and Keep Truffles Fresh

How to Clean Truffles + Care

Truffle care is key to making sure your black truffles and white truffles arrive, stay and perform at their best. Whether you’re a home cook trying tuber uncinatum in your summer risotto or a professional chef sourcing tuber magnatum for a Michelin dish, understanding how to store truffles and handle them correctly is essential. In this section we’ll cover why truffle care matters, how to unbox and package fresh truffles correctly, and the environmental conditions—temperature, humidity, and light—that keep them fresh.

First and foremost, fresh truffles are living fungi, full of volatile organic compounds that start to evaporate the moment they leave the ground. Getting truffles as soon as possible after they’ve been dug up is crucial to ensure quality and freshness.

Without proper truffle care, those nutty-earth and honeyed notes of Black Summer Truffles (Tuber aestivum) fade fast, leaving behind a mealy tuber. White truffles (Tuber magnatum) are notorious for their garlicky, pungent aroma; expose them to heat or moisture and you risk losing the very essence that makes them so prized.

Proper packaging and storing play a big role even before your truffles arrive. Trusted suppliers like Truffle & Sons wrap each truffle individually in neutral, moisture-wicking paper and put them in insulated, airtight containers. This double layer of protection minimises temperature fluctuations during transit and prevents physical bruising. As soon as your delivery arrives, unwrap the truffles immediately—keep them in their original paper wrap—and transfer them into your own clean truffle care setup.

Truffle Care UK: Handling and Storing Fresh Truffles and Black Truffles

How to Store Truffles UK: Best Practices When Truffles Arrive

Cleaning Truffles UK: Expert Tips for Fresh Truffles

Truffle Products UK: Using Truffle Butter, Truffle Oil, and More

Cooking with Black Truffles and Truffle Butter in the UK

Truffle Care UK: Maintaining Freshness of Summer Truffles and More

Truffle Care UK: Using Truffle Oil and Other Truffle Products for Cooking

To Sum Up Truffle Care UK: How to Store Truffles and Enjoy Fresh Truffles

Truffle care in the UK begins the moment fresh truffles arrive at your door. Proper handling and storage are essential to preserve the delicate aroma and flavour of both black truffles and white truffles. When your truffles arrive, unwrap them carefully and keep them in their original paper towel wrapping before transferring them into a sealed container or airtight glass jar. This method helps maintain the ideal moisture balance and prevents white mould from developing.

To store truffles effectively, place each one wrapped in a clean paper towel inside separate glass jars or airtight containers. Store these jars on the top shelf or in the crisper drawer of your fridge at a temperature between 1 °C and 5 °C. This cool, stable environment slows microbial growth and helps your fresh truffles stay aromatic for up to two weeks. Replace the paper towel daily to absorb excess moisture and prevent spoilage. Using a soft brush to clean truffles gently before storage removes any residual soil without damaging the delicate skin.

Summer truffles and tuber uncinatum varieties can tolerate slightly longer storage, but white truffles are more delicate and should be consumed within 3 to 5 days for optimal flavour. When cleaning truffles, use cold running water sparingly, just enough to rinse off stubborn soil, then dry carefully with a kitchen towel or paper towel. Avoid soaking truffles as excess moisture can promote mould growth.

Truffle products such as truffle butter and truffle oil are excellent ways to extend the enjoyment of truffles beyond fresh ones. Truffle butter, made by blending softened butter with finely minced black truffles, adds luxurious flavour to dishes like scrambled eggs or grilled chicken. Truffle oil, used as a finishing drizzle, enhances the aroma of risottos, pasta, and roasted vegetables without overpowering the natural taste.

For cooking, add shaved or grated truffles at the end of the cooking process to preserve their aroma. Incorporating truffle butter into sauces or melting it over hot dishes releases a rich, earthy flavour. Storing arborio rice with a fresh truffle in a sealed container allows the rice to absorb the truffle aroma, perfect for making truffle risotto.

If you cannot consume fresh truffles within two weeks, freezing is an option. Clean and dry the truffles thoroughly, wrap them tightly in foil, and place them in a sealed container or vacuum-sealed bag before freezing. Frozen truffles are best grated directly over hot dishes to preserve as much aroma as possible.

Avoid storing truffles loosely in plastic bags or containers, as trapped moisture encourages mould and can cause off-flavours. Glass jars and sealed containers provide the best environment for maintaining freshness and aroma.

By following these truffle care UK guidelines—gentle cleaning with a soft brush, proper wrapping in paper towels, storing in airtight containers on the top shelf of your fridge, and mindful use of truffle products—you can enjoy the full flavour and aroma of truffles in your cooking. Whether using fresh black truffles, summer truffles, or white truffles, these practices help you store truffles safely and savor their unique taste in a variety of recipes.

For short term storage the “gold standard” method is to put each truffle in a separate glass jar or lidded Tupperware, wrapped loosely in a neutral paper towel. Store these jars at 1–5 °C—the cool, dark environment of a fridge’s crisper drawer is perfect. This temperature range slows down microbial activity and reduces the rate at which aroma compounds evaporate, so your truffles will stay at their best for 7–10 days (black) or 3–5 days (white). But truffle care also requires daily maintenance: open the container for just a minute each day to let fresh air in, replace any damp paper towel and wipe away any condensation on the lid. Too much humidity will rot the truffle; too little and it will desiccate. By controlling this micro-climate you’ll keep each truffle plump, aromatic and ready to shave over al dente pasta, whipped potato or scrambled eggs.

Also worth noting not all truffles are created equal. Summer truffles (Tuber aestivum) are for warmer months and have a milder flavour profile, perfect for home cooking. Tuber uncinatum, the autumnal cousin, has a richer, more intense aroma and winter black truffles (T. melanosporum) have the deepest, muskiest notes loved by gourmands all year round. Knowing these differences will help you tailor your truffle care—white truffles need lower temperatures and faster consumption, while robust black winter truffles can tolerate longer storage. Truffles should ideally be consumed within 4 to 5 days for the best experience.

In short, great truffle care starts the moment those underground treasures arrive at your door. From unwrapping the original packaging to creating the perfect refrigerated micro-environment, every step preserves the magic of fresh black and white truffles. Master these basics and every shave, slice or infusion will deliver that woodland perfume that’s the ultimate truffle experience.

Black Summer Truffle in a Jar stored with rice fresh.

Truffle Storage and Handling

Store your truffles in a clean, airtight glass container or jar to keep every last drop of their earthy aroma. Storing truffles in glass is ideal because it is non-porous, won’t absorb aromas and creates a stable micro-environment that keeps truffles at their best. When properly sealed and refrigerated fresh truffles can last up to one or two weeks depending on their initial freshness and variety. Using the fridge to keep them fresh is key. After cleaning, wrap each truffle in a neutral, lint-free paper towel. This simple step absorbs excess moisture—truffles are 90% water and will “sweat” in storage—and prevents mould from forming. Replace the paper towel every 24 hours to keep the perfect humidity: too much and the truffle will rot, too little and it will desiccate and lose aroma. Once truffles lose moisture, you must replace the wrappings with fresh ones to extend their shelf life. Avoid using strong flavours that can overpower the delicate aroma of truffles.

The ideal storage temperature for fresh truffles is between 2 °C and 4 °C (36–39 °F). Store the wrapped truffles in the coldest part of your fridge—usually the crisper drawer or back shelf—where temperature fluctuations are minimal. This cool range slows down microbial growth and reduces the rate of aroma compounds evaporation so you get robust flavour with every shave.

For truffles you can’t use within two weeks, consider long term freezing but with caveats. First clean and pat the truffles dry, then wrap each one in aluminium foil, making sure there are no gaps. Place the foil-wrapped truffles in a vacuum-seal freezer bag and remove as much air as possible before sealing. Properly packaged you can freeze truffles for up to one year. Note that freezing changes texture: once thawed truffles are softer and slightly rubbery. To preserve as much aroma as possible, grate frozen truffles directly over hot dishes—risottos, sauces or butters—rather than thawing fully on the counter.

Don’t store truffles loosely in plastic bags or flimsy containers. Plastic traps moisture against the truffle’s surface, promotes mould and bacteria and can transfer unwanted odours. Glass is the only reliable medium for short term refrigeration.

Finally, always clean truffles gently with a soft-bristled brush before storage. A dedicated truffle brush or a clean, unused toothbrush will remove loose soil without damaging the peridium (outer skin). If a quick rinse under cold running water is necessary, do so for no more than 2 or 3 seconds, then pat the truffle dry before wrapping. Use a soft brush to gently remove any light ‘bloom’ or fine soil from fresh truffles.By combining airtight glass storage, individual paper-towel wraps, consistent refrigeration and controlled moisture cleaning you’ll keep your truffles plump, aromatic and ready to shave for up to two weeks. When used in these conditions no truffle aroma is lost and every shave is a celebration of that rare woodland perfume.

Chef cleaning fresh truffles black truffles for cooking

Receiving and Inspecting Truffles

When your truffles arrive at your door is the first step to an extraordinary culinary experience. Start by inspecting each truffle carefully—look for any damage, bruising or spoilage. A fresh truffle should feel firm to the touch with a slight spring in its texture; soft or spongy areas mean it’s past its prime. Truffles grow in symbiosis with certain trees, and the presence of these trees is crucial for their growth.

Next evaluate the colour of the peridium (outer skin). Black Summer Truffles have a dark, rich exterior with faint white veins, while White Truffles have a pale, creamy complexion with brown marbling. Some residual soil is normal—truffles are harvested from the earth—but excessive clumps can hide imperfections. Brush away loose dirt rather than washing to preserve the truffle’s natural aroma.

Aroma is your best indicator of freshness. Bring the truffle close to your nose and inhale deeply: you should smell a nutty-earth scent for Black Summer Truffles or a garlicky perfume for White Truffles. If the aroma is muted or unpleasantly sour that truffle may already be deteriorating.

Once you’ve verified their quality, transfer your truffles—still wrapped in their original paper—to a clean airtight container. For an extra indulgence, place a few fresh eggs in the same sealed jar (wrapped separately) to infuse them with truffle fragrance over 24-48 hours. These truffle-infused eggs are a decadent addition to omelettes and custards.

Because truffle aroma dissipates over time, plan to use your freshly arrived truffles within 4-7 days for Black Summer varieties and 3-5 days for White Truffles. Fresh truffles should be used quickly to enjoy their best flavour and quality. Keep them away from strong-smelling foods—onions, cheeses and meats can overpower delicate truffle notes. Always handle each truffle with care: rough handling or squeezing can damage the flesh and reduce flavour and aroma. If you find yourself with too many truffles, explore truffle-infused products—oils, butters and salts—that capture the essence of these precious fungi and extend their culinary magic beyond the fresh window. With careful inspection and gentle handling every truffle you receive will shine at its aromatic best.

Cleaning and Preparing Truffles

A clean truffle is a beautiful thing, its marbled interior revealed and its aroma preserved for the plate. Before you even think about shaving those precious slices over pasta or risotto proper cleaning and preparation are essential to remove soil, protect the delicate flesh and get maximum flavour. Follow these steps to handle fresh truffles like a pro and make every shave count.

1. Gentle Dry Brushing

Work over a clean surface or tray. Using a soft-bristled brush—ideally a truffle brush or a new, unused toothbrush—gently stroke the truffle’s surface to remove loose soil. Brush in short, light strokes, don’t gouge the peridium (outer skin). This preserves volatile aroma compounds that can be lost through excess moisture or rough handling.

2. Brief Cold Soak (If Needed)

For truffles with stubborn soil in crevices a very brief cold-water soak can help. Submerge the truffle in a bowl of iced water for no more than 10-15 seconds—just enough time to loosen hardened dirt. Remove the truffle and brush again. This targeted technique prevents water from penetrating too deeply and leaching flavour and texture.

3. Cold Running Rinse

After brushing (and an optional soak) hold each truffle under a gentle stream of cold running water. Use your fingers to coax away any remaining grit. Keep the water pressure low to avoid bruising the flesh. Rinse each side quickly—no more than two to three seconds in total—then place the truffle on a clean surface. This final rinse removes any minute particles of soil.

4. Thorough Drying

Moisture is the enemy of truffle longevity. Pat each truffle dry with a neutral-scented kitchen towel or paper towel. Don’t rub, which can strip the peridium; instead gently blot all surfaces until no visible moisture remains. Proper drying prevents mould growth in storage and keeps the truffle dry and ready to wrap.

5. Inspection and Trimming

Once the truffle is dry, inspect its firmness and aroma. A fresh truffle should feel firm with a slight give. Sniff for a strong, nutty-earth fragrance—any sour or musty notes mean it’s past its prime. If you find small blemishes or soft spots, trim them away with a sharp paring knife or the bamboo blade that comes with most truffle cleaning kits. After trimming, give the truffle one last gentle brush to remove any debris.

6. Shaving Techniques

To show off a truffle’s marbled interior use a truffle shaver or a very sharp, fine-edged knife. Hold the tool at a low angle and draw it across the truffle’s surface to get wafer-thin slices. If you prefer a coarser texture grate the truffle over your dish with a fine Microplane. The choice of shaver or grater depends on the presentation—thin ribbons for raw garnishes or shavings that melt into warm sauces.

7. Timing Your Addition

Add truffle slices or shavings at the end of cooking—just before serving. High heat will quickly dissipate the volatile aroma compounds that are the essence of a truffle. For example top hot pasta or risotto off the stove then scatter your truffle ribbons so they warm and release fragrance without cooking away. Truffles, especially white truffles, should be shaved over the top of the finished dish to preserve their delicate flavour and aroma. This way you get the purest, most intense truffle experience.

To wrap up..

By following these steps—gentle brushing, judicious rinsing, careful drying, precise inspection and artful shaving—you’ll treat each truffle with the respect it deserves. These methods preserve the truffle’s flavour and aroma so it can shine on every dish. Whether you’re cooking at home or in a professional kitchen, proper cleaning and preparation is the key to truffle perfection.

Truffle Products and Recipes

Discovering truffle products opens up a world of ways to get that earthy aroma into your cooking. Beyond whole black or white truffles you’ll find truffle-infused oils, butters, salts, honeys, cheeses, pastas and even condiments like mayonnaises and aiolis—all designed to capture and preserve the luxurious essence of this underground fungus. Whether you want to elevate a weeknight meal or create a show-stopping centerpiece for a dinner party these products are both an introduction and a gateway to more adventurous cooking.

Discovering truffle products opens up a world of recipes and ways to get that earthy aroma into your cooking. Truffle oil is the first truffle product home cooks encounter and for good reason: it’s versatile, shelf-stable and delivers instant aroma. Many gourmet stores sell a variety of truffle-infused products, from oils to butters, to enhance your culinary creations. Available in black- and white-truffle varieties truffle oil is a finishing touch. A delicate drizzle over hot pasta, risotto or roasted vegetables releases volatile compounds that perfume the air and palate. It’s also a fancy nightcap to simple dishes—think popcorn tossed with truffle oil and sea salt or a humble omelet elevated by a few drops. If you’re feeling fancy whisk truffle oil into vinaigrettes for salad greens or combine it with olive oil, garlic and herbs as a marinade for chicken, mushrooms or cauliflower steaks.

Where truffle oil gives you immediacy truffle butter gives you sustained, rounded umami. You can buy artisanal truffle butter or make your own by blending softened European-style butter with finely minced fresh or preserved truffles and a pinch of sea salt. A pat of truffle butter melting on top of a perfectly seared steak or grilled fish turns it into a restaurant-quality dish. Equally sauté garlic or shallots in truffle butter and you infuse the base of soups, pasta sauces or vegetable sautés with depth and complexity. For a decadent appetizer spread truffle butter on warm, crusty bread or crostini then top with a sliver of fresh truffle for maximum impact. Truffle salt and honey are more subtle ways to experiment. A sprinkle of truffle salt on fries, popcorn, scrambled eggs or avocado toast gives you a whisper of truffle’s aroma. Truffle-infused honey pairs beautifully with soft cheeses like burrata or goat cheese—drizzle over a cheese board with crusty bread and fruit for a sweet, savoury and earthy harmony. Truffle-infused mayonnaise or aioli can turn simple sandwiches, burgers or crudité dip into gourmet experiences that delight both the taste buds and the senses.

Dolomites mountain views from our Artisanal production - made to order.

Beyond condiments there’s a whole pantry dedicated to taking truffle flavour further into your cooking. Arborio rice stored with a fresh truffle absorbs its volatile oils over several days and delivers a risotto that’s infused with authentic truffle flavour without overpowering the dish’s creamy texture. Truffle-flavoured pastas—tagliatelle, pappardelle or even gnocchi—allow you to build quick, flavourful meals by pairing them with butter, light cream sauces or simply olive oil and Parmigiano-Reggiano. Truffle-infused polenta is a luxurious base for roasted meats or vegetables.

When it comes to proteins and vegetables a little truffle goes a long way. Thinly shaving fresh truffle over hot scrambled eggs is a breakfast worthy of celebration, folding truffle shavings into deviled eggs or potato salad adds a surprise to picnic fare. Burgers and steaks topped with truffle butter or scattered with shaved truffle shavings get an opulent finish and even simple dishes like roasted mushrooms or sautéed greens become extraordinary when tossed with truffle oil or melted truffle butter. For those who like sauces blending a small amount of truffle paste into mushroom or cream sauces deepens the flavour profile and adds elegance to poultry or pork entrées. And don’t be afraid of sweet applications. A spoonful of truffle honey on top of vanilla ice cream, panna cotta or ricotta toast is an unexpected and memorable dessert. For the adventurous infuse chocolate ganache with a few drops of white-truffle oil or fold small truffle shavings into rich dark-chocolate mousse. Sweet and earthy can be a winning combination. Above all approach truffle products as an invitation to play—start with small amounts, taste frequently and gradually find the balance where truffle’s unique aroma shines without overpowering. With so many products on the market the only limit is your imagination.

Cooking with Truffles

Cooking with truffles turns ordinary meals into extraordinary culinary experiences by layering earthy, nutty depth and delicate aromatics into every bite. Black truffles, especially Tuber uncinatum, have a deep forest floor flavour that shines when treated gently. Rather than overpowering these gems with high heat, add thin slices or small dice towards the end of cooking. Black truffles can be used in cooked dishes to enhance their flavour. However, avoid using very strong flavours that might overpower the truffles' unique aroma and taste. When warmed in butter or olive oil black truffles release their oils without losing nuance making them perfect for enriching creamy polenta, silky mashed potatoes or golden omelets.

White truffles, prized for their garlicky fragrance, require minimal intervention to preserve their nuance. These truffles—often harvested from the same soils that produce fine mushrooms—pair beautifully with light cream-based sauces. White truffles are best raw rather than cooked. Imagine a velvety white-wine cream sauce for pappardelle, finished with delicate shavings of white truffle and a sprinkle of chives. The subtle sweetness of the cream is the backdrop, the truffle’s pungent aroma takes centre stage. Even a simple risotto allo zafferano becomes sublime when topped with a few strips of white truffle just before serving. Sauces and oven-warmed preparations are the perfect vehicles for truffle’s complex flavours. Add minced black truffle to a classic tomato-based pasta sauce or a rich mushroom ragù at the end of cooking. Alternatively spread truffle-infused butter on a rustic focaccia and warm it in the oven—this gentle heat releases the truffle oils and infuses the bread with an intoxicating aroma. Truffles frozen immediately after harvesting or purchase can be defrosted in the refrigerator and used directly in sauces, butters or compound spreads. After being warmed truffles can be used immediately in cooking or cooled and stored in the refrigerator for later use. If you find yourself with leftover defrosted truffle, chill it again in an airtight container with arborio rice or coarse sea salt to prolong its life and continue to infuse flavour.

Beyond sauces and breads, truffles elevate proteins and vegetables. For poultry truffle chicken becomes something new when pan-seared breasts are basted with truffle butter; the crispy exterior contrasts with a tender, aromatic interior. Vegetables like asparagus, cauliflower or mushrooms become more than just sides when tossed with truffle oil and finished with shaved black truffle—each forkful is a burst of forest flavour. Don’t throw away the paper towel from unwrapped truffles as it can add flavour to rice. Even vegetarian dishes benefit: toss roasted root vegetables in a light truffle vinaigrette or stir truffle paste into a creamy cauliflower gratin.

The key to truffle-infused cooking is restraint and timing. Use just enough to intrigue the palate and always add truffle at the very end—its delicate volatiles are easily lost to prolonged cooking. Whether you’re topping a simple scramble or creating a elaborate feast truffles offer endless possibilities for experimentation. Enjoy their luxury by starting small, tasting as you go and discovering how these subterranean treasures can change the flavours on your plate.

Truffle Care

Caring for truffles is almost as important as cooking with them. These subterranean treasures have a short window of peak aroma and flavour so proper handling, storage and a little know-how can make the difference between a memorable meal and a disappointing one. Whether you’ve splurged on prized white Alba truffles or more hardy summer varieties, follow these simple maintenance steps to get the most out of every precious specimen.

First always handle fresh truffles gently and store them immediately after purchase. Wrap each truffle individually in a paper towel or clean cloth to absorb excess moisture, then place them in an airtight container or a loosely sealed jar for proper storing. Store this container in the coldest part of your refrigerator—ideally between 1 °C and 4 °C—to slow down enzymatic breakdown. Change the paper towel daily as truffles naturally exude moisture and check each one for mold or soft spots. A firm, unblemished truffle with a strong earthy scent is a sign it’s still in prime condition.

Timing is everything when it comes to using fresh truffles. Most black truffle varieties, such as the autumn-harvested Tuber melanosporum, will keep their robust flavour for up to two weeks if stored properly. White truffles however are far more delicate; their volatile, garlicky notes peak just a few days after harvesting. To experience the full range of white truffle aroma cook with them within four to five days of purchase. Truffles should be consumed within this timeframe to enjoy their optimal flavor. Keep a simple calendar reminder or better yet set aside a specific night to use them before the aroma starts to fade.

If you find yourself with more truffles than you can use in a week, freezing is an option—though not ideal. Shave or dice the truffles, wrap them tightly in plastic wrap and seal them in a freezer-safe bag. When you’re ready to cook thaw the truffle bits in the refrigerator to retain as much texture as possible. Be aware that freezing will soften the truffle’s flesh and mute some of the more delicate aromatics; while it won’t replicate the experience of fresh truffle it can still add a subtle umami boost to stews, butters or compound oils. Not all truffles are created equal when it comes to shelf life. Summer truffles (Tuber aestivum) are often more forgiving, keeping their scent and texture for up to ten days in ideal conditions. Autumn and winter varieties require more attention but reward the effort with a deeper more complex flavour profile. By understanding each variety—white versus black, summer versus winter—you can plan your meals and storage accordingly whether you’re shaving them over pasta, infusing oils or folding them into risottos. The characteristics and preservation of truffles can vary depending on specific factors such as the variety of truffle and regional growing conditions.

Ultimately mastering truffle maintenance is about respecting these fungi’s fleeting perfection. Handle them with care, mind the days and choose storage methods that match your cooking timeline. With a little practice you’ll develop an instinct for freshness that ensures every shaving, slice or dice of truffle delivers the full, intoxicating complexity you paid for.

To sum up the Essentials of Truffle care...

As we’ve seen throughout this guide, truffle care in the UK—from the moment those precious tubers arrive at your door to the final fragrant shave over a dish—requires attention to detail, respect for their biology and a willingness to experiment. Proper handling starts even before unboxing: ensure your supplier uses neutral, moisture-wicking paper and temperature-stable packaging to protect volatile aroma compounds in transit. Italy plays a big role in the truffle industry, with iconic regions like Piedmont and Tuscany being prime locations for sourcing various truffle varieties. A quick initial inspection—checking for firmness, unblemished skin and that earthy perfume—sets the stage for all that follows so you can transfer fresh truffles into your own storage system without delay.

Short-term storage is about creating a micro-climate that balances humidity and airflow. Wrapping each truffle individually in a clean paper towel, placing them in separate glass jars and keeping them at 2–5 °C forestalls rot while preserving the nutty-earth and garlicky notes of black and white truffles respectively. Daily maintenance—briefly airing the jars, replacing damp towels and wiping away condensation—keeps mold and desiccation at bay, extending peak quality for up to ten days for autumnal black truffles and several days for their more delicate white counterparts. When it’s time to cook, a gentle clean with a soft-bristled brush and a quick cold-water rinse ensures each truffle is spotless without losing flavour. Thorough drying and careful trimming of any soft spots protects the flesh and aroma before you plate. Shaving or grating as possible after they’ve been dug up is crucial to ensure quality and freshness. Without proper truffle care those nutty-earth and honeyed notes of Black Summer Truffles (Tuber aestivum) fade fast, leaving behind a mealy tuber. White truffles (Tuber magnatum) are notorious for their garlicky, pungent aroma; expose them to heat or moisture and you risk losing the very essence that makes them so prized.

Proper packaging and storing play a big role even before your truffles arrive. Trusted suppliers like Truffle & Sons wrap each truffle individually in neutral, moisture-wicking paper and put them in insulated, airtight containers. This double layer of protection minimises temperature fluctuations during transit and prevents physical bruising. As soon as your delivery arrives, unwrap the truffles immediately—keep them in their original paper wrap—and transfer them into your own clean truffle care setup.Truffle Care UK: How to Clean and Keep Fresh Truffles