FLAGSHIP PRODUCT
TRUFFLES IN THE SOIL OF NORTHERN VAUD
With a character reflecting the limestone and clay soils of Northern Vaud, Swiss truffles are right on par with their cousins from France, Spain, and Italy. Numerous varieties grow here, making it possible to harvest them almost all year round.
In the Bonvillars region, truffles can be discovered from A to Z: those more curious can first learn about the conditions under which truffles develop. Then it’s on to the harvest, with truffle walks in the forest, usually accompanied by a truffle dog. Finally, the moment we’ve all been waiting for: tasting! Whether at a cooking workshop or in a restaurant, truffle dishes will delight connoisseurs and amateurs alike.
SUMMER, PERIGORD AND BRUMALES TRUFFLES. DISCOVER THESE MUCH-LOVED MUSHROOMS!
FURTHER INFORMATION
Planifiez vos visites
Bonvillars, District du Jura-Nord vaudois, Vaud, 1427, Schweiz/Suisse/Svizzera/Svizra
WHAT ARE NORTH VAUD TRUFFLES?
MANY VARIETIES
Several varieties of edible truffle grow in Switzerland.
The summer truffle (Tuber aestivum), also known as St. John’s truffle, has a fine scent of undergrowth, forest mushroom and hazelnut. It is harvested between June and August.
The autumn truffle (Tuber uncinatum), also known as the Burgundy or Bonvillars truffle, is the most widely distributed truffle in Europe. It lives in symbiosis with a wide variety of trees and is not particularly demanding in terms of soil quality, greatly favoring its development. It has an aroma of undergrowth and a strong nutty taste. Harvesting takes place from September to March.
The mesenteric truffle, also known as the Lorraine truffle (Tuber mesentericum), has a bituminous odor and a bitter almond taste. It is harvested from August to March.
The brumale truffle (Tuber brumale) is widespread in Switzerland, in undergrowth or on the edges of forests. Its smell and taste are akin to those of the Périgord black truffle, but rougher and muskier. It is harvested between November and March.
The Périgord black truffle (Tuber melanosporum), also known as Périgourdine, has a very strong aroma and a very pleasant flavor. It is the only taste reference for truffle perfume. It needs calcareous soil and lots of warmth. Harvesting takes place between December and March.
The Alba white truffle (Tuber magnatum Pico) has a distinctive aroma of garlic, sulfur and parmesan. It is harvested on the edge of forests or drained wetlands between October and January.
These different varieties are sold on markets throughout Switzerland. The Association Suisse Romande de la Truffe has created a list of preapproved truffle vendors so that everyone can buy quality truffles locally.
TRUFFLE HUNTING!
The harvesting period depends on the species and maturity of the truffles. Harvesting – also known as “cavage” – can be done with the help of a pig, a fly, or a dog.
Pigs can spot truffles along the way, but they can’t distinguish between mature and immature ones. As a result, they sometimes needlessly destroy truffles still in formation.
The presence of the truffle fly Helomysa (Suillia) is a sure sign of the presence of one or more ripe truffles. But this method requires a good sense of observation, quite a bit of know-how… and a lot of patience.
Today, the best solution for cavage are dogs. They are fast and efficient at detecting ripe truffles, so this method allows only mature truffles to be harvested without damaging them. The water dog is a particularly popular breed for cavage, but many other breeds of dog can be trained to harvest truffles.
CONSERVATION
It is always best to eat truffles fresh, immediately after harvesting or purchase. Leaving them out in the open exposes them to oxidation and thus a loss of fragrance.
Fortunately, they can be stored in the refrigerator for up to ten days, depending on their maturity. Wrap your truffle in a cloth and place it in a container over some uncooked rice.
Truffles can also be stored in the freezer, preserving much of their fragrance, but should be placed in an airtight jar, or vacuum-packed.
LET’S EAT!
Several recipes allow truffles to express their full flavor, including:
- Truffle butter
- Truffle cream
- Truffle mayonnaise
- Truffle oil
These various by-products can then be used to add delicious flavors to simple, lightly seasoned dishes.
Truffles are also excellent with eggs or in the form of truffle ice cream.
TRUFFLE ASSOCIATION OF SWITZERLAND
The Association Suisse Romande de la Truffe founded in 2012 in Bonvillars, aims to promote the production, harvesting, certification, processing, distribution, and dissemination of truffles in French-speaking Switzerland.
It brings together all the information you need to discover truffles, contacts for truffle growers in the region as well as upcoming events.
ASSOCIATION PREMIÈRE RÉGION TRUFFIÈRE DE SUISSE
The Association Première Région Truffière de Suisse aims to develop the truffle industry in Northern Vaud; and in particular to:
- Promote truffle production, harvesting, certification, processing, distribution, and communication
- Develop products and lead a sales network
- Promote the region’s influence
- Promote and defend the interests of Swiss truffles and their uses
In December 2022, the Association inaugurated the first educational truffle farm in Switzerland and Europe.
KEY DATES TO REMEMBER
2009: creation of the Bonvillars Truffle Market
2012: creation of the Association Suisse Romande de la Truffe
2013: Première Région Truffière de Suisse association founded
2014: creation of the Groupement d’Intérêt Vaudois pour la Trufficulture (Vaud truffle-growing interest group)
2016: planting of the first educational truffle plantation in Bonvillars