How to Care For Truffles

Truffle cross-section
Truffle cross-section

Truffles have a fairly short shelf life and should be eaten as soon as possible to enjoy at their best. Knowing how to care for truffles is important to look after them. They will keep for 1 - 2 weeks if stored carefully, however the aroma and flavour will halve in about 5 days. Truffles are typically more than 70% water and will naturally lose 2 or 3 % of their body weight per day (moisture). If you wait too long, they will rot or dry-out.

We have given your truffles a quick clean. You may wish to clean them further before using them. Wash them under running water using a small brush (e.g. a vegetable brush or tooth brush) then dry them carefully in kitchen towel.

How to Care for Truffles

  1. Remove your truffles from all of the packaging.
  2. Place them in an airtight container (Tupperware box, glass jar, zip-loc bag) wrapped in kitchen towel. Close the lid tightly and put it in the warmest part of the fridge (generally the top-shelf).
  3. Check them daily, wipe away any condensation that collects inside the container and change the kitchen towel.
  4. If they grow a little white mould (harmless) clean them as above.

Storing Fresh Truffles with Eggs

  • We love to store our fresh truffles with fresh eggs in a large seal-able container for 2-3 days. This infuses the egg with the truffle aroma - wonderful when scrambled! Other than adding the eggs, follow the instructions as above. There is more detail on our Cooking with Truffles under "Recipes".

Storing Fresh Truffles with Rice

  • We do not recommend that you store your truffle in rice. It will remove all of the moisture and a lot of the aroma from the truffle.

Making Truffle Oil

  • We strongly recommend that you DO NOT try to make your own truffle oil due to the risk of the bacteria that can cause the dangerous botulism toxin to develop. Commercial manufacturers are aware of the hazard and will have followed safe practices.

The advice of the UK Food Standards Agency to consumers is that vegetable in oil products [e.g. truffle oil] should not be made in the home. Although recipes can be found in cookery books, magazines and websites it should not be assumed that they have been designed to control the risk of botulism. If consumers decide to make these products, then they should be used immediately and any left-over thrown away. Source of information (PDF file).

Freezing Truffles

  • If you should find yourself having more truffle than you can immediately use, it is possible to freeze them at home. They aren’t going to be as good as fresh truffles, but it is a way of preserving them for up to six months.
  • Place the truffles in a zip-lock or resealable bag, squeeze the air out and lock / seal the bag. If you freeze them separately it will be easier to use them one at a time later. Once fully frozen, you can consolidate them into a single bag.
  • Frozen truffles are best shaved or grated from frozen where the warmth of your food should thaw them.
  • Another option is to make truffle butter and freeze it. The recipe can be found on our Cooking with Truffles page.