A little plus

How to Identify a Frozen Truffle (from most to least affected)

• Soft texture, no veining, waterlogged
  The truffle is fully damaged: the veining has disappeared and it is saturated with water. It resembles a thawed truffle (aside from the loss of natural vegetation water). No aromatic or culinary interest.

• No veining when cut, dark or brownish color, little water under pressure
  This is known as a “dry-frozen” truffle. It froze after losing its natural moisture. No culinary interest.

• Internal cracking (“starred” truffle)
  Caused by intense freezing. The truffle may break apart under slight pressure. Very weak aroma and altered flavor. Very limited interest.

• Veining visible, but water released under pressure
  This should not be confused with a healthy ripe truffle, which may naturally contain some moisture. In the case of freezing, small droplets of water (pinhead-sized) appear when pressure is applied. Some flavor remains, but it is poor, and the aroma is significantly altered.

• Veining present, no water, but unusually supple texture
  Not soft, but abnormally flexible. The truffle may also feel lighter than usual. This is a “dry-frozen” truffle. It retains some aroma and flavor, though degraded.

• Partial damage
  One part of the truffle is frozen (releasing water under pressure), while the other remains sound. The damaged part should be discarded, as its flavor is clearly inferior.

Additional indicators
Frozen truffles lose weight rapidly over time, which can be a useful sign. Their shelf life is also shortened: mold and/or mycelial development can quickly appear and alter the product.

Be careful not to misinterpret: a healthy truffle may occasionally show similar signs. In the case of freezing, however, it is usually the entire batch—or most of it—that is affected.

Flavor and Aroma of Truffles

As a natural product, truffles present an essential distinction between flavor and aroma—two complementary yet very different dimensions.

The aroma evolves significantly with maturity: as the truffle reaches full ripeness, its aromatic intensity develops and can become particularly powerful.

The flavor, on the other hand, evolves more subtly and gradually. It remains delicate, sometimes relatively consistent, and expresses itself more through finesse than intensity.

Terroir plays a key role:

• On sandy soils such as those found in the Drôme des Collines, truffles may reveal finer, sometimes slightly floral notes;

• Other terroirs, such as French zones of Richerenches or certain areas of Isère, tend to produce more structured and robust flavor profiles.

Beyond terroir, the host tree also influences the truffle’s profile. Holm oak, downy oak, linden, hornbeam, or pine each contribute, in their own way, to the aromatic complexity, through their interaction with the soil and sap.

Finally, it is important to note that even within a single plot, noticeable variations can occur—each truffle remains a unique expression of its environment.